Chocolate and Peanut Butter Pancake Cake

• peanut butter↗200g g
• chocolate spread↗200g g
• powdered sugar↗

  and whipped cream for serving

• eggs↗5
• milk↗750ml ml
• flour↗250g g
• butter↗50g g

Step-by-step instructions

1. 1

   First prepare the pancake batter. Pour the eggs, milk, flour and a pinch of salt into a blender and blend until smooth. Alternatively, whisk the eggs with the flour until smooth, then slowly incorporate the milk and a pinch of salt, after which pour into a large jug.

2. 2

   Heat a skillet about 20 cm in diameter over medium heat and, using a paper towel, gently rub a little butter over the surface. Pour enough batter to make a thin pancake and fry for about 1 minute on each side until golden. Transfer the pancake to a plate, immediately spread a little peanut butter, then chocolate spread. Repeat with the next pancake and place it on top of the first. Continue frying, spreading and stacking until all batter, peanut butter and chocolate spread are used.

3. 3

   When all pancakes are stacked into a “cake”, dust the top with powdered sugar. Cut into portions and serve, garnished with whipped cream. Keep at room temperature for up to one day.