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American Pancake Stack with Marshmallows & Hazelnut Chocolate Sauce


  • 120g Plain Flour
  • 1 tsp Baking Powder
  • 1 tbsp Caster Sugar
  • 120ml Milk
  • 2 Eggs
  • 1 tsp Melted Butter
  • 2 tbsp Hazelnut Chocolate Spread
  • Handful of Mini Marshmallows
  • 0 : 30

    Sift the flour, baking powder and caster sugar into a large bowl, then add the milk and egg and whisk well. Add the melted butter and mix together to combine, whisking until you have a smooth batter.

    Wipe round your Tapas Dishes with a little oil and add to the BBQ to heat with the lid on, about 45 seconds or so. Add 2 tbsp batter to each Tapas Dish, replace the lid and cook for 2-3 minutes. Once bubbles appear to form on the top, flip over the pancake and cook for a further 2 minutes. As each one is cooked, keep warm to one side and repeat making your pancakes.

    Once your stack of pancakes is almost ready, add the hazelnut spread to a Tapas Dish and gently warm through on the BBQ – a minute or so then remove from the heat. Drizzle the hazelnut chocolate sauce over the stack of pancakes and top with the marshmallows.

    This recipe makes approx. 15 mini pancakes.