Ferrero Rocher Pancakes



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.

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