PEPPERMINT CRISP PANCAKE STACK

1 batch traditional pancakes
Filling:
1 can caramel
250 ml cream
125 ml plain full-cream yoghurt
1 bar Peppermint Crisp chocolate, grated
Assembly:
extra whipped cream, optional
1 bar Peppermint Crisp chocolate, roughly chopped a few fresh mint sprigs

Note:
Make sure the pancakes have cooled completely – you can make them a day or two in advance.

Filling:
Using an electric beater, beat the canned caramel until smooth. Whip the cream into stiff peaks and lightly fold in the caramel, yoghurt and grated chocolate.

Assembly:
Put a pancake on a plate and spread a little filling over. Lay another pancake on top, spread filling over and keep going until you’ve used all the pancakes and filling, ending with filling on top.
Spoon the whipped cream over (if using). Sprinkle the chocolate on top and garnish with mint.
Slice carefully and serve.

Recipe and photo: Danielia de Beer