As it's pancake day next Tuesday, Stephanie has whipped up some chocolate, banana and peanut pancakes.
Here's what you'll need for 4 large pancakes:
140g plain flour
200ml whole milk
2 eggs
25g unsalted butter, melted, plus a little extra for greasing
Pinch of salt
To decorate:
Chocolate and hazelnut spread
Peanut butter (heat it if it's not runny)
Salted peanuts, chopped
Banana
Ferrero Rocher
Directions:
Blend everything thoroughly in a blender, then leave to rest in the fridge for 30 minutes.
Heat a large frying pan over a medium heat. Very lightly grease the pan with melted butter.
Pour the batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate pancake.
Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
Lay your pancake out on a plate, spread with chocolate and hazelnut spread, and banana slices.
Fold up into a triangle and drizzle over melted chocolate and hazelnut spread, peanut butter, chopped salted peanuts and Ferrero Rocher.