Chocolate Toffee Pancake Stack
Cooking time: 5-6 mins
Preparation time: 5 mins
Serves: Makes 10 pancakes
Vegetarian: Yes
Ingredients:
- Dulce de Leche Chocolate Toffee Squeezee
- 200g / 8oz self-raising flour
- pinch of salt
- 1tsp baking powder
- 1 egg
- 300ml / half pint milk
- knob of butter, melted
- 75g good quality mixed dark and milk chocolate chips
- sunflower oil or a little butter for cooking
- fresh raspberries to serve
How to cook it:
- Mix together the flour, baking powder and salt in a large bowl
- Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a smooth batter. Beat in the melted butter, and gently stir in the chocolate chips
- Heat a teaspoon of oil or a small knob of butter in a large non-stick frying pan. Drop a large tablespoon full of the batter into the pan to make pancakes about 7.5cm across
- Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake and then turn and cook for another 2-3 minutes until golden
- Cover with kitchen paper to keep warm while you use the rest of the batter
- Stack the pancakes to form a pile and drizzle with warm Chocolate Toffee Squeezee. Scatter with fresh raspberries