Cherry Cream Pancake Stack

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

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

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

In a large heatproof 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 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 in two non-stick frying pans if possible!

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

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