Chocolate stuffed Snickers pancakes
This April I am getting behind one of the most delicious causes going around, Pancakes for Parkinson's. As someone who has been personally touched by this illness, raising funds for life-changing Parkinson's research here in Australia means everything to me. And what better way to do it than with a stack of pancakes that honestly should not be legal. Meet my Snickers-style stacked pancakes, fluffy layers of my master batter, stuffed with chocolate hazelnut spread and covered in smooth peanut butter, then finished with a caramel drizzle, chocolate sauce and crushed salted peanuts. It is indulgent, it is joyful, and every bite is worth it. Make this recipe, share it with someone you love, and if you can, host your own pancake event this April. Visit pancakesforparkinsons.org.au to get involved.
Ingredients
200g plain flour
2 tsp baking powder
2 tbsp caster sugar
1 pinch of salt
250ml whole milk
1 tbsp lemon juice or white vinegar
1 large egg
1 tsp vanilla extract
30g melted butter
4 tbsp chocolate hazelnut spread (e.g. Nutella)
4 tbsp smooth peanut butter
3 tbsp caramel sauce
2 tbsp crushed salted peanuts
2 tbsp chocolate chips
Method
Make your master batter: Stir the lemon juice or white vinegar into the milk and rest for 5 minutes — it will curdle slightly, that's perfect. Whisk the flour, baking powder, caster sugar and salt in a large bowl. In a jug, whisk the milk mix with the egg, vanilla extract and melted butter, then fold into the dry ingredients. A few lumps are fine, don't overwork it.
Cook the pancakes: Heat a non-stick pan on medium-low and lightly butter. Add an ice cream scoop of batter per pancake. Cook for around 30 seconds then add a teaspoon of chocolate spread, followed by just enough pancake mix to cover the chocolate. Wait around 1 minute then flip and cook through.
Build the stack: Pancake down, spread a dollop of smooth peanut butter across it. Repeat, pancake, peanut butter, pancake, all the way to the top. I did 4 layers but go higher if you like!
Finish and serve: Drizzle the caramel sauce letting it cascade down the sides. Scatter the crushed salted peanuts and chocolate chips over everything and serve immediately.
Elliot's tips
🥞 These freeze beautifully. Make a big batch, cool them completely, then layer between sheets of baking paper and freeze. Just pop them in the toaster or a warm oven straight from frozen.
🥞 Get ahead with the batter. You can make the master batter the night before and keep it covered in the fridge. Give it a gentle stir before you cook, don't overwork it.
🥞 Feeding a crowd? Cook your pancakes in advance and keep them warm in the oven at 160°C on a baking tray. That way everyone sits down and eats together rather than you being stuck at the stove all morning!