Peppermint Crisp Pancake Stack
A nostalgic South African classic — reimagined
Serves: 2-4
Preparation time: 20 min
Cooking time: 20 min
Ingredients:
For the thick & fluffy pancakes:
- 1½ cups flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- ½ tsp salt
- 1 cup (250ml) milk
- 1 large egg
- 2 Tbsp melted butter (plus more for cooking)
- 1 tsp vanilla essence
Peppermint Caramel Cream Layer:
- 1 can caramel treat
- 1 cup whipped cream
- 2 Peppermint Crisp bars, crushed
To serve:
- Peppermint crisp chocolate, chopped
- Chocolate sauce
How To Make Peppermint Crisp Pancake Stack
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, egg, melted butter, and vanilla.
- Pour wet ingredients into the dry and mix just until combined (a few lumps are fine – don’t overmix).
- Heat a non-stick skillet or griddle over medium heat and lightly butter it.
- Pour ¼ cup batter per pancake and cook until bubbles form on top and edges look set (2 –3 mins).
- Flip and cook another 1–2 mins until golden and cooked through.
- Set pancakes aside and keep warm.
- In a bowl, gently fold the whipped cream into the caramel treat until smooth and fluffy.
- Fold in most of the crushed Peppermint Crisp (reserve some for garnish).
- Chill until ready to use.
- Place one pancake on a serving plate.
- Spread a generous layer of peppermint caramel cream.
- Repeat with 2–3 more pancakes, layering cream in between.
- Once stacked, spread a final layer of cream around the sides and top of the stack.
- Press extra crushed Peppermint Crisp around the edges to coat.