Double Chocolate Pancake Stack
with Hazelnuts | Serves 2
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
(Contains Nuts May contain Nuts)
(Contains Soya May contain Milk)
White Chocolate Chips
(Contains Soya, Milk)
Waffle Amour Sugar Pearl Waffles
(Contains Soya, Cereals containing gluten, Egg May contain Milk, Nuts)
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Roughly crush the hazelnuts in the unopened sachet using a rolling pin, then pop them into a small bowl. Stir in 1 tbsp each of the milk and white chocolate chips, then set aside for serving.
c) Pop a small saucepan on medium heat, add the creme fraiche and gently bring to a simmer, 2-4 mins.
d) Meanwhile, pop the remaining chocolate chips and white chocolate chips into 2 separate small bowls.
a) Pop the pancakes onto a baking tray and into the oven to warm through, 2-3 mins. TIP: Use 2 baking trays if necessary.
b) Once the creme fraiche has warmed, divide it equally between the 2 small bowls of chocolate chips.
c) Mix the chocolate and creme fraiche together until the chocolate is fully melted and combined, 1 min.
a) When the pancakes have warmed through, start to build your stack!
b) Spread the white chocolate ganache evenly over half the pancakes, then spread the milk chocolate ganache evenly over the remaining pancakes.
c) Layer the pancakes, alternating between milk and white chocolate, to create 2 stacks, then transfer to 2 serving plates.
d) Sprinkle over the chopped hazelnuts and chocolate chips to finish.