Irresistible PANCAKES

For Shrove Tuesday or an indulgent weekend brunch – why not try out these new flavour combinations?

PER SERVING

600 cals, 72g fat, 31g sat fat, 110g carbs

CHOCOLATE AND NUTELLA BUCKWHEAT STACKS

Buckwheat is naturally gluten-free and full of flavour and nutrients. It has a great nutty taste that works well with this classic chocolate and nut combination.

SERVES 4

For the pancakes:

• 150g (5oz) buckwheat flour

•1tsp baking powder

•1tbsp sugar

•1 egg

• 284ml carton buttermilk

•60ml (2fl oz) milk

•60g (2oz) butter

•1tbsp vegetable oil

To serve:

•150g (5oz) dark chocolate

•4tbsp golden syrup

• 300ml carton double cream, whipped

•150g (5oz) Nutella

•Few scoops ice cream

• 100g (3½oz) toasted hazelnuts, roughly chopped

1In a bowl, mix the buckwheat flour, baking powder and sugar. Make a well in the centre and crack in the egg, then pour in the buttermilk and milk. Whisk to form a smooth batter. Melt the butter in a saucepan. Pour this into the pancake mixture and stir.

2Heat a large frying pan to a medium-high heat and brush with vegetable oil. Fry large spoonfuls of the mixture for 1-2 mins on each side until golden and set, then stack up on a plate.