Instructions

1. For the pancakes, whisk together dry ingredients in a medium sized bowl. Whisk together wet ingredients in a jug.
2. Add the wet ingredients to the dry and mix together with a whisk until there are no lumps. Set aside.
3. Heat a large non-stock pan over medium heat. Brush pan with a bit of oil then pour 2-3 rounds of batter into the pan, depending on the size of your pan, leaving space between. Cook until you see bubble on the surface and the bottom is golden, then flip over and cook for another 30 seconds – 1 minute. (You may need to lower the heat as you’re cooking depending on the quality of your pan.)
4. Keep cooked pancakes warm in oven on lowest temperature.
5. For the fillings, spoon some chocolate spread into a small bowl and heat in the microwave in short bursts just until softened and easy to spread.
6. Do the same with the marshmallow fluff. (You can find marshmallow fluff at most large grocery stores, but if you can’t find it, use marshmallows instead. Place a piece of parchment paper on a plate and butter it lightly, spread marshmallows in a single later on the lined plate then microwave just until slightly puffed up and soft.)
7. To assemble (we recommend a stack of 3 pancakes for adults, but you’re welcome to going higher!)
8. Spread a bit of chocolate spread onto a pancake then drop some crunchy digestive pieces on top. Place another pancake on top with some marshmallow fluff and more crumbs. Finally, stack with another chocolate spread pancake and crumbs, then top with mini marshmallows. And if you have a kitchen torch, toast the mini mallows before serving.