US
UK Shortbread Stuffed Chocolate Pancakes
There's something special about taking a classic and giving it a twist - especially when it involves our Shortbread Fingers!
Golden pancakes, each with a delightful all-butter shortbread finger at its center, topped with a drizzle of smooth milk chocolate and a sprinkle of crumbled shortbread.
Ingredients
9 Walker’s Shortbread Fingers
3.9 oz all-purpose flour
1 egg & 1 yolk
Pinch of salt
Pinch of sugar
1 cup of milk
2 tbsp melted butter
6 oz 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 skillet really hot, wipe with some oil on kitchen paper.
Pour in about 3 fl oz 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 center of the pancake and roll it up.
Drizzle with peanut butter, chocolate sauce and some crumbled Walker’s Shortbread Finger.
Dig in and enjoy!
