Cherry Cream Pancake Stack

Place the longlife cream (see ingredients) in a large bowl and whisk with electric beaters until soft peaks form and almost doubled in size, 2-3 minutes. Gently stir through the cherry sauce. Set aside.

TIP: If you don't have electric beaters, use a hand metal whisk.

TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted.

Place the butter (for the pancakes) in a large bowl and microwave in 10 second bursts or until melted. Add the eggs, Greek-style yoghurt and milk to the bowl. Lightly whisk to combine. Add the 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 and return to a medium heat with a drizzle of olive oil. When the pan is hot, add 1/3 cups of the pancake batter in batches, and cook until golden, 4-5 minutes each side.

TIP: Use some butter for frying if preferred.

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

Place the dark chocolate chips and vegetable oil chunks in a heatproof bowl. Microwave for 20 second bursts, stirring each time, until the chocolate has melted.

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