What could be nicer than pancakes served with crunchy honeycomb chocolate and caramel sauce?

Prep Time : 0:05 | Cook Time : 0:30 | Total Time : 0:35 | Serving : 4 person.

Ingredients

• 100g (1/2 cup, firmly packed) brown sugar

• 125ml (1/2 cup) thin cream

• 310ml (1 1/4 cups) water

• 2 x 50g Nestle Violet Crumble chocolate bars, coarsely chopped

• 1 x 375g btl Green’s original pancake shake

• 20g butter, melted

• Vanilla ice-cream, to serve

Method

• Step 1

  Combine the sugar and cream in a saucepan over high heat and cook, stirring occasionally, for 3-5 minutes or until sugar dissolves and sauce thickens slightly. Remove from heat.

• Step 2

  Add the water and half the Violet Crumble to the bottle of pancake mix. Shake until well combined.

• Step 3

  Brush a non-stick frying pan with a little melted butter to grease. Place over medium heat. Pour two 2 tablespoonful-portions of batter into the pan to form two 8cm-diameter pancakes. Cook for 1-2 minutes or until bubbles appear on the surface and pancakes are golden underneath. Turn and cook for a further 1-2 minutes or until golden. Transfer to a plate lined with paper towel and cover with foil to keep warm. Repeat, in 7 more batches, with the remaining batter, reheating and brushing the pan with butter between batches.

• Step 4

  Divide the pancakes among serving plates. Top with ice-cream and drizzle with caramel sauce. Sprinkle with remaining Violet Crumble to serve.