Cherry Cream Pancake Stack

• In a large bowl, place cream (see ingredients) and whisk with electric beaters until soft peaks form and almost doubled in size, 1-2 minutes. • Using a spoon, gently stir through cherry sauce. Set aside.

TIP: If you don't have electric beaters, use a hand whisk and whisk for 3-4 minutes.

TIP: Chill both your bowl and cream before whipping to get maximum volume

• In a large microwave-safe bowl, microwave the butter in 10 second bursts until melted. • Add the eggs, Greek-style yoghurt and milk to the butter. Lightly whisk to combine. • Add dry pancake mix and whisk until just combined.

TIP: Don't worry if the batter is thick, it makes for fluffy pancakes!

• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. • When oil is hot, cook pancakes in batches until golden and set, 3-5 minutes each side (use 1/3 cup batter per pancake).

TIP: Use some butter for frying if preferred.

TIP: Save time and cook your pancakes in two non-stick frying pans if possible!

• Meanwhile, place the vegetable oil and dark chocolate chips in a medium microwave-safe bowl. Microwave in 20 second bursts, stirring each time, until melted and smooth.

TIP: Melting chocolate in 20 second bursts stops it from burning.