UK
USDessert
Serves 4
Cook time: 20 minutes
This Pancake Day, roll with it (and don’t forget the shortbread).
There's something special about taking a classic and giving it a twist - especially when it involves our Shortbread Fingers!
This Pancake Day, surprise someone with a stack of golden pancakes, each one hiding a delicious all-butter shortbread finger centre, finished with a drizzle of smooth milk chocolate and a crumble of more shortbread.
Ingredients
9 Walker’s Shortbread Fingers
110g plain flour
1 egg & 1 yolk
Pinch of salt
Pinch of sugar
½ pint milk
2 tbsp melted butter
170g chocolate spread
Chocolate sauce, for drizzling
Peanut butter, for drizzling
Method
In a large mixing bowl, sift flour, add the salt and sugar and stir to combine.
Crack in the whole egg and additional yolk, add the melted butter and stream the milk in, stirring continuously until combined. Be careful not to overmix, as this will make your pancakes tough. Set aside in the fridge to rest for at least 2 hours. You can also leave to rest overnight.
Get your frying pan really hot, wipe with some oil on kitchen paper.
Pour in about 80ml of batter per pancake, and roll around the pan until the batter coats the bottom. Leave to cook for a couple of minutes. When the edges begin to curl away, use a spatula to release the pancake and flip it! Cook for a further minute. You can cook all your pancakes and leave them in a warm oven whilst you make the rest.
Spread a heaped tablespoon of chocolate spread on the pancake, spreading it all the way to the edge.
Place a Walker's Shortbread Finger in the centre of the pancake and roll it up.
Drizzle with peanut butter, chocolate sauce and some crumbled Walker’s Shortbread Finger.
All that's left to do is dig in and enjoy!
