Drip-Worthy Pancake Stacks with Messyface
Total time:
20 minutes
Serves:
8
Make your pancakes your favourite way, classic fluffy buttermilk, a protein-packed batter or grab a good stack from the shops. No judgement here.
Ingredients
Method
- Add the flour, baking powder, sugar and salt to a large mixing bowl and stir to combine.
- Make a well in the middle, then pour in the milk, melted butter and egg. Whisk until you have a smooth batter.
- Lightly grease a frying pan and place it over a medium-high heat.
- Spoon around 60ml of batter into the pan for each pancake. Cook for 2–3 minutes, until bubbles appear on the surface and the edges begin to set.
- Flip the pancake and cook the other side until golden brown. Repeat with the remaining batter.
- Gently warm your Messy Face, a few seconds in a bowl of hot water will do, or around 8 seconds in the microwave. You want it loose, drippy and dangerous.
- Stack your pancakes high and drizzle generously with Messy Face. Don’t be shy.
- Top with fresh raspberries and a scattering of roasted nibbed hazelnuts for crunch.
- Eat immediately. Preferably standing up.
