Description
A delightful and indulgent Chocolate & Peanut Butter Pancake Cake, featuring layers of thin, golden pancakes stacked with creamy peanut butter and rich chocolate spread. This easy-to-make recipe is perfect for breakfast or dessert and can be customized with chantilly cream and various flavorful fillings for a twist.
Ingredients
Scale
Pancake Batter
- 5 eggs
- 750ml milk
- 250g plain flour
- Pinch of salt
- 50g butter (for cooking)
Filling and Topping
- 200g peanut butter
- 200g chocolate spread
- Icing sugar, for dusting
- Squirty cream, to serve
Instructions
- Prepare the batter: Combine the eggs, milk, plain flour, and a pinch of salt either in a blender and blitz until smooth, or whisk the eggs and flour together until smooth, then gradually whisk in the milk and salt. Pour the batter into a large jug for easy pouring.
- Cook the pancakes: Heat a 20cm frying or crêpe pan over medium heat. Lightly grease the pan with butter using kitchen paper. Pour enough batter to form a thin pancake, cook for about 1 minute on each side until golden brown. Slide the pancake onto a serving plate.
- Assemble the cake: Immediately spread each pancake with a layer of peanut butter followed by chocolate spread. Stack the next cooked pancake on top and repeat spreading and stacking until all batter, peanut butter, and chocolate spread are used up.
- Finish and serve: Once the pancakes are stacked into a cake, dust the top with icing sugar. Cut into wedges and serve with squirty cream on top. The pancake cake can be kept at room temperature for up to one day.
Notes
- You can make chantilly cream by whisking 150ml double cream with 1 tbsp icing sugar and a drop of vanilla extract until soft peaks form for spreading between the layers.
- For a lemon cream version, spread chantilly cream and dollops of lemon curd between pancake layers.
- For an espresso pancake cake, whip chantilly cream with a shot of espresso before stacking, and dust with cocoa powder.
- Use a 20cm pan to achieve thin pancakes that stack easily.
- Store the cake at room temperature and consume within one day for best taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: chocolate peanut butter pancake cake, layered pancake cake, peanut butter dessert, chocolate spread pancakes, easy pancake cake recipe
