Snickers pancakes recipe

If you like Snickers bars, you'll LOVE these Snickers bar pancakes...

For a super-indulgent chocolatey dessert on Pancake Day, treat yourself to these stacked Snickers bar pancakes piled high with nougat, caramel, nuts, chocolate spread, whipped cream – and of course, Snickers bars. This pancake recipe is the perfect amount for two, if you can bear to share it.

Ingredients

For the batter:

• 100g plain flour
• 30g good quality cocoa powder
• 40g Billington’s golden caster sugar
• ½ tsp baking powder
• Pinch of table salt
• 2 large eggs
• 300ml full fat milk
• 35g butter, melted
• 10g of butter

For the nougat:

• 50ml milk
• 150g white marshmallows
• 50g ground almonds
• ¼ tspn cocoa powder

For the toppings:

• Carnation “cook with” tinned caramel sauce
• Gü Hazelnut & Chocolate Velvety Spread
• 250g KP unsalted peanuts, smashed
• 1 or 2 sliced Snickers bars

Method

1. To make the batter: Combine the flour, cocoa powder, golden caster sugar, baking powder and a pinch of salt. Add two large eggs and milk, and whisk thoroughly until smooth.
2. Melt the 35g of butter in a pan or microwave, and stir into the mixture.
3. To make the nougat: Pour the rest of the butter into a pan over a medium heat; add the marshmallows and ¼ mug of whole milk. As it starts to bubble, pour in ground almonds and cocoa powder and gently whisk.
4. Place the saucepan over a medium heat, and position the cooking ring before ladling the batter mixture inside. Cover with a lid and allow to cook for a minute, or until it looks cooked. Then flip and cook the other side. You’ll need to make four of these, for your layers.
5. To assemble your pancake: Cover the first pancake with half of the chocolate spread. Add another pancake on top, and cover this the nougat. For the next layer, add a generous amount of caramel sauce and nuts, saving some for the final topping. Add a final pancake and top with more chocolate sauce, the rest of the nuts, whipped cream and chunks of Snickers bar.

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