Photograph: Martin Poole
For the pancakes:
- 100 g plain flour
- 1 tbsp caster sugar
- 2 large eggs
- 250 ml semi-skimmed milk
- 25 g butter, melted and cooled, plus extra for frying
For the filling:
- 400 g Philadelphia cream cheese
- 300 g chocolate-hazelnut spread
- 1 tbsp salted caramel popcorn vodka (optional)
For the topping:
- 25 g toffee popcorn
- 25 g dark chocolate, melted
Sift the flour into a bowl with the sugar and a pinch of salt and make a well in the centre. In another bowl or large jug, briefly whisk the eggs with the milk and cooled melted butter, then pour into the well. Whisk the liquid into the flour until you have a smooth batter.
To cook the pancakes, heat a teaspoon or so of butter in a 16-18cm frying pan until hot and foaming. Add a small ladleful of batter for each pancake, swirling it around the pan as you add it. Cook each pancake for 2-3 minutes, then flip over for a final minute on the other side. The batter should make 10-12 pancakes. As the pancakes are ready, layer them between sheets of nonstick baking paper and leave to cool.
Beat together the cream cheese and chocolate-hazelnut spread until combined. Layer the pancakes on a serving plate with the chocolate cream, drizzling a little of the popcorn vodka on each layer. Finish with a layer of the chocolate cream on top. Roughly chop half the popcorn and sprinkle on to the chocolate cream, then top with the remaining whole popcorn and drizzle over the melted chocolate.
Kitchen secret: for even easier choc-banana pancakes, simply layer the pancakes with sliced bananas and chopped toasted hazelnuts, and finish with a generous drizzle of dark or milk melted chocolate.