Peppermint Crisp pancake stack

Peppermint crisp pancake stack (PHOTO: Jacques stander)
Peppermint crisp pancake stack (PHOTO: Jacques stander)
Prep Time: 30 min
Servings: 8-10
Cooking Time: 30 min
Ingredients
  • 125ml - plain fullcream yoghurt
  • 410g - 1 can caramel
  • 49g - 1 bar peppermint crisp chocolate, grated
  • 49g - 1 bar peppermint crisp chocolate, roughly chopped
  • - a few fresh mint sprigs
  • - extra whipped cream (optional)
  • - 1 batch (30-35) traditional pancakes
  • 250ml - cream
Method

1 Make sure the pancakes have cooled completely – you can make them a day or two in advance.

2 FILLING

Using an electric beater, beat the canned caramel until smooth. In a separate bowl, whip the cream into stiff peaks and lightly fold in the caramel, yoghurt and grated chocolate.

3 ASSEMBLY

Put a pancake on a plate and spread a little filling over. Lay another pancake on top, spread filling over and keep going until you’ve used all the pancakes and filling, ending with filling on top.

4 Spoon the extra whipped cream over (if using). Sprinkle the chopped chocolate on top and garnish with mint. Slice carefully and serve.