Chocolate Caramel Pancake Stack with Strawberries

Ingredients

• Milk1.25 cups
• Flour1 cup
• Baking powder1 tbsp
• vanillaa pinch
• Eggs2 eggs
• Sugar1/4 cup
• Butter1 medium piece
• chocolate crème caramel (see next recipe)as needed
• whipped cream, nuts, and strawberriesfor garnish

Allergens (inferred from ingredient names): cereals_gluten, eggs, milk, nuts

Nutrition per serving (modelled estimate, not measured): kcal 620, protein 12, fat 30, carbs 78, fiber 2, sugar 48

Original steps

1. Melt the butter with the milk in a saucepan over medium heat.
2. Mix the flour with the baking powder, then add them to the sugar and combine.
3. Whisk the eggs and vanilla into the milk and butter mixture, then pour the liquid into the flour and sugar mixture and whisk with a wire whisk.
4. Place the batter in the refrigerator for about 45 minutes.
5. Prepare a non-stick pan with a little oil and heat it slightly.
6. Fill a ladle with batter and pour it into the pan until it is full.
7. Once the batter sets, flip it to the other side until golden brown, then remove and place on a plate.
8. Lightly grease the pan with oil and repeat the process, stacking the pancakes two at a time in the plate until the batter is finished.
9. To garnish, spread chocolate caramel on one pancake, place the second pancake on top, then add more caramel on top and surround with strawberries.
10. Alternatively, garnish by making whipped cream mixed with chopped nuts; spread this on the first layer, cover with the second, and decorate the sides with whipped cream and the center with strawberries and cream.