Millionaire's pancakes recipe

Method

1. Mix 250g self-raising four, 1½ tsp baking powder and a pinch of salt in a mixing bowl. Whisk 2 large eggs, 30g melted butter and 275g milk in a jug, then slowly whisk into the four mixture to make a thick, mostly smooth batter. Don’t overmix or your pancakes won’t puff up.
2. Heat a large, nonstick frying pan over a low-medium heat and brush with a little vegetable oil. Working in batches, spoon 1 tbsp batter per pancake into the pan. Cook for 2-3 mins or until bubbling and the surface looks tacky. Flip and cook for another 1-2 mins or until golden. Repeat with the remaining batter to make 16 pancakes, brushing with a little oil between each batch.
3. Melt 100g chopped dark chocolate in the microwave in 30-sec bursts, stirring in between – this will take about 2 mins. Heat 6 tsp Tesco Finest salted caramel sauce for 20 secs in the microwave to loosen; crumble 3 all-butter shortbread fingers. Divide the pancakes between 4 plates. Drizzle 2 tsp caramel over each serving, drizzle with most of the melted chocolate, then scatter with the crumbled shortbread. Drizzle with more chocolate to serve.

• See more Pancake recipes

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.