How many of you used to watch your mum bake and ask to help, but only end up making a right mess? I’m sure most of you have, so why not bring those memories back, only this time you’re actually trying to make something that looks like a total mess but delicious and fun to make and eat.
(Preparation/Cooking time: 30 minutes, Difficulty Level: 3 – S’Alright)
(Suitable for Vegetarians)
Now, the great thing about this is that you don’t actually have to copy any of my filling ingredients, because this dessert can be made with pretty much anything.
I have always said put whatever or however much you want into your own dish, but literally this time stick whatever you want in it from fruit to sweets to cream, etc, because in the end it’s bound to be tasty anyway.
Below are the ingredients I used, which I realised tasted realllllllll gooooddd. 😀
- About a cup of Plain Flour (Sieved)
- 4 Eggs
- Pinch of Salt
- Chocolate (Melted)
- Double Cream
- Walnuts or any types of nuts
- Ginger Snap Biscuits
- Bourbon Biscuits
- Large mixing bowl
- Wide shallow pan
1) Start by making the pancake batter by whisking the eggs and flour together, add your salt, then slowly and thoroughly mix the milk in until you get it to your desired consistency.
- For thicker pancakes add less milk and vice versa, I did mine until I got long trails when I ran my whisk through it.
2) Cover the bowl in cling film and place it into the fridge to chill for a bit.
3) Prep your filling, start by cutting up your bananas into slices to whatever thickness you want.
4) Then place your two types of biscuits into two separate bags and crush the s**t out of them with whatever you have lying around your kitchen, or just pound them with your fists >.<
5) In another bowl, whisk your cream until you get whipped cream.
- If you’re brave enough test if you’ve whipped it well enough by placing the bowl upside down over your head. If it doesn’t fall out and go everywhere well done.
6) Place your pan onto the hob and turn on to medium heat.
7) Brush a thin layer of oil or butter onto the surface of the pan with a brush or use a folded piece of kitchen towel.
8) Take your batter out from the fridge and ladle in a scoop of it into the pan, ensuring to tilt and twist the pan to get an even layer throughout.
9) Cook one side until you see bubble/holes appearing on the surface then flip over and cook for another 30-50 secs.
10) Remove from pan when cooked and leave on a plate to rest.
11) Cook as many pancakes as you want for your cake and set them aside to assemble later.
12) Assemble by starting off with one pancake on the bottom and build up your layers by putting whatever filling you want in between each layer of pancake, until you run out of pancake.
- Try to save some of the cream and some biscuits for the top layer and the outside coating of the cake.
13) Finish by covering the outside in cream and then sprinkling over your crushed biscuits until everything is covered.
14) Chill in fridge to let it set to make it easier to cut.
15) Once chilled, take it out, serve and enjoy!