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Chocolate popcorn pancake stack


Serves: 8
timePrep time: 20 mins
timeTotal time:
Chocolate popcorn pancake stack
Recipe photograph by Martin Poole

Chocolate popcorn pancake stack


Serves: 8
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
590Kcal
Fat
44gr
Saturates
22gr
Carbs
38gr
Sugars
28gr
Fibre
1gr
Protein
9gr
Salt
0.6gr

Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes

Ingredients

For the pancakes:
  • 100g plain flour
  • 1 tbsp caster sugar
  • 2 large eggs
  • 250ml semi-skimmed milk
  • 25g butter, melted and cooled, plus extra for frying
For the filling:
  • 400g Philadelphia cream cheese
  • 300g chocolate-hazelnut spread
  • 1 tbsp salted caramel popcorn vodka (optional)
For the topping:
  • 25g toffee popcorn
  • 25g dark chocolate, melted

Step by step

  1. Sift the flour into a bowl with the sugar and a pinch of salt and make a well in the centre. In another bowl or large jug, briefly whisk the eggs with the milk and cooled melted butter, then pour into the well. Whisk the liquid into the flour until you have a smooth batter.
  2. To cook the pancakes, heat a teaspoon or so of butter in a 16-18cm frying pan until hot and foaming. Add a small ladleful of batter for each pancake, swirling it around the pan as you add it. Cook each pancake for 2-3 minutes, then flip over for a final minute on the other side. The batter should make 10-12 pancakes in total. As the pancakes are ready, layer them between sheets of nonstick baking paper and leave to cool.
  3. Beat together the cream cheese and chocolate spread until combined. Layer the pancakes on a serving plate with the chocolate cream, drizzling a little of the popcorn vodka on each layer. Finish with a layer of the chocolate cream on top. Roughly chop half the popcorn and sprinkle on to the chocolate cream, then top with the remaining whole popcorn and drizzle over the melted chocolate.
    Tip
    For even easier choc-banana pancakes, simply layer the pancakes with sliced bananas and chopped toasted hazelnuts, and finish with a generous drizzle of dark or milk chocolate.

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