American Pancake Stack with Marshmallows & Hazelnut Chocolate Sauce

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.