Yep, that's right...I made a pancake cake - it does exactly what it says on the tin.
A tower of a dozen pancakes, each layer separated with cream or chocolate all topped off with a creamy chocolate sauce.
Ideal for impressing friends on pancake day or as a super indulgent Sunday brunch, here's how to make this little beauty...
150g milk chocolate
50g unsalted butter
500ml double cream
To start make a classic batch of pancakes, the more you make the higher your pancake cake is going to be. I've been making pancakes for so long I just make up the quantities but Jamie Oliver recommends 3 cups of flour to 3 cups of milk to 2 eggs, basically you want to make sure the mixture isn't too thick and lumpy.
Once you have cooked your pancakes let them cool on a plate...
.....and watch the tower grow.
Once you've made all the pancakes leave them to one side and now is time to create the fillings that will separate each cake.
I used melted chocolate and cream.
Whip the cream up with an electric whisk until it thickens and loses its runniness.
For the chocolate, melt 150g milk chocolate with 50g unsalted butter in a bowl over boiling water. Don't let the bowl touch the water. Again, let it melt until the mixture thickens.
Then create the layers. I start with a cream base on the plate and then place the first pancake on top.
Then a chocolate layer and alternate between cream and chocolate on each layer..
Pour the remaining chocolate over the top (I made too much) and leave to set.
Obviously you can brighten your cake up with ground nuts, berries and even hundreds and thousands! I went for a cream heart....