Stacked Chocolate Pancakes with Chocolate Ice Cream
Desserts
Food
Vegetarian
Preparation time: 20 minutes
Cooking time: 10 minutes
4 Servings
Ingredients
FOR THE PANCAKE
3 tbsp coconut oil
120g plain flour, sifted
Pinch salt
2 free-range eggs
5oz milk
3oz water
6 tbsp Nutella Chocolate sauce
Caramel sauce
Dried cranberries
FOR THE ICE CREAM
Freezing time: 3-4 hours
4 ripe bananas, peeled
4 dessert spoons Nutella
2½ tsp cocoa powder
Method
-
FOR THE ICE CREAM
-
Place the bananas in an airtight bag and freeze for 2 hours
-
Break into pieces and place in a food processor. Add the Nutella and 2 teaspoons of cocoa powder. Blitz until smooth
- Pour into a plastic container cover and freeze for 3-4 hours
-
FOR THE PANCAKE
-
Preheat the oven to 100°C
-
Sift the flour and salt into a large mixing bowl, add the eggs and whisk
-
Mix the milk and water together and gradually add small amounts of the liquid to the mixture, whisking until it is the consistency of single cream
-
Melt the oil in a frying pan over medium heat, and then add a quarter of the batter. Tip the mixture around to get an even layer
-
After half a minute lift the edge with a spatula to see if it’s cooked and flip the pancake over and cook for a few minutes. Slide onto a plate and place in a warm oven and repeat the process three times
- TO SERVE
- Place the pancakes on a plate and layer with Nutella, fold into 4
- Top with ice cream, pour over some chocolate and caramel sauce. Top with cranberries
