This is definitely for sharing, otherwise say hello to Type 2 diabetes (Picture: Hazel Peterson)

A stack of pancakes that Elvis would be proud of: double chocolate and peanut butter pancakes interspaced with caramelised bananas and drizzled with an indulgent spiced rum chocolate ganache, come to mamma.

Forget the plain pancake this year and go for something a bit special. This rich tower of pancakes is perfect served warm with a scoop of vanilla ice cream.

Pancake stack: (makes 16 pancakes so reduce as necessary if there aren’t at least 8 of you!)

Dry pancake mix:


300g plain flour (sieved)

50g cocoa powder (sieved)

1 1/2 tsp baking powder

150g cinnamon sugar

Wet pancake mix:

160ml buttermilk

2 eggs

1 teaspoon vanilla extract

6 heaped tablespoons crunchy peanut butter

500ml milk

50g unsalted butter, melted

Caramelised bananas:

4 bananas, peeled, cut in half and sliced lengthways

120g caster sugar

4 tablespoons water

20g butter

Chocolate rum sauce

400ml double cream

20g unsalted butter

60ml golden spiced rum

300g dark chocolate, broken into small pieces

1. In a large bowl combine all the dry pancake ingredients and mix well.



2. In a separate bowl combine all the wet pancake ingredients and whisk well until the peanut butter is thoroughly distributed.

3. Pour the wet mix into the dry and stir just until it is thoroughly combined.

4. Heat a non stick frying pan over a low to medium heat (my electric hob has settings from 1-9 and I found three worked best).

If using a metal mould then you will need to butter it each time you use it. It’s not essential and will slow down the cooking process but I used one purely for looks.

Pour a ladle of pancake mix into the pan and cook until the bubbles that rise to the surface have almost all burst then flip over and cook the other side (this side won’t take as long). Once cooked you can keep warm in a low oven under foil whilst you cook the rest.

5. Once the mix is all cooked or you have become bored then make the caramelised bananas.I found it easiest to make these in two batches.

Put the water and caster sugar in a non stick pan and heat on a medium to high temperature until it turns golden, add the butter and bananas and cook for a couple of minutes before turning the bananas over.

Once cooked they can be transferred to the oven to keep warm as you make the second batch.

6. Make the rum chocolate sauce. Put the cream, butter and rum into a saucepan and heat gently, you don’t want it to boil.

Once it is hot, stir in the chocolate, remove from the heat and keep stirring until all the chocolate is melted.

7. Assemble the stack. Take one pancake, pour on some sauce, layer some banana then top with another pancake and repeat until you’re finished.

You can also stabilise the stack with a kebab skewer.

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