Pancake Gâteau

1. Raspberry Sauce
Place raspberries, sugar and lemon juice in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, for 15 minutes, or until mixture has thickened slightly. Remove from heat and allow to cool.

2. Gâteau
Add 5 tablespoons raspberry sauce to each of the pancake mixes. Fill with water to the line on the bottle and mix as per instructions on bottle.

3. Melt a little of the butter in a good non-stick frying pan (approximately 20cm diameter) over medium heat. Add one third of a bottle of pancake mix and tilt pan to spread out. Cook until bubbles appear on the surface (2-3 minutes), then flip and cook for a further 1-2 minutes, until golden brown and cooked through. Transfer to a cooling rack.

4. Repeat step three with remaining mixture to make 6 large pancakes.

5. Spread one of the pancakes with 30g hazelnut spread and top with 1/3 cup sliced strawberries. Repeat with 4 more pancakes, stacking on top of each other to form ‘cake’ layers. It is easier to spread the hazelnut spread on before adding to the stack.

6. Spread final pancake with remaining 30g of hazelnut spread. Place on top of the pancake gâteau. Top with whipped cream and Chelsea maple syrup and decorate