Pancake Day just got extra special. Fluffy American-style pancakes are topped with caramel sauce, melted chocolate and crumbled shortbread...yes, please!
1. Mix 250g self-raising four, 1½ tsp baking powder and a pinch of salt in a mixing bowl. Whisk 2 large eggs, 30g melted butter and 275g milk in a jug, then slowly whisk into the four mixture to make a thick, mostly smooth batter. Don’t overmix or your pancakes won’t puff up.
2. Heat a large, nonstick frying pan over a low-medium heat and brush with a little vegetable oil. Working in batches, spoon 1 tbsp batter per pancake into the pan. Cook for 2-3 mins or until bubbling and the surface looks tacky. Flip and cook for another 1-2 mins or until golden. Repeat with the remaining batter to make 16 pancakes, brushing with a little oil between each batch.
3. Melt 100g chopped dark chocolate in the microwave in 30-sec bursts, stirring in between – this will take about 2 mins. Heat 6 tsp Tesco Finest salted caramel sauce for 20 secs in the microwave to loosen; crumble 3 all-butter shortbread fingers. Divide the pancakes between 4 plates. Drizzle 2 tsp caramel over each serving, drizzle with most of the melted chocolate, then scatter with the crumbled shortbread. Drizzle with more chocolate to serve.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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