Less than 1 hour
Makes 30–40
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Ingredients
Chocolate ganache:
- 4 slabs (90g each) dark chocolate, chopped
- ¼ cup (60ml) cream
- 1 Tbsp (15g) butter
Peanut butter sauce:
- ¾ cup (180ml) peanut butter
- ½ cup (125ml) cream
- 1 Tbsp (15ml) golden syrup
- 30–40 pancakes (see Classic Pancakes recipe)
- 1 large bar (100g) peanut brittle, broken into shards
Method
- Melt chocolate and cream in a double boiler.
- Stir in butter and set aside.
- Place peanut butter, cream and syrup in a saucepan and stir over low heat. Set aside to cool.
- Place a pancake on a cake stand or serving plate and spread with chocolate ganache.
- Layer another pancake on top and spread with peanut butter sauce.
- Repeat layering with the rest of the pancakes.
- Spoon remaining sauce over and top with peanut brittle shards.