Simon Rimmer cookie dough pancake with hazelnut crunch recipe on Sunday Brunch

Simon Rimmer served up delicious cookie dough pan-cakes with hazelnut crunch on Sunday Brunch.

The ingredients are: 125g melted butter, 100g sugar, 100g soft light brown sugar, 2 eggs, 1 tsp of vanilla extract or essence,
250g flour, 200g white chocolate chips, 1 tsp bicarbonate soda and 1 tsp cornflour.

For the hazelnut crunch: 225g hazelnut spread, then add 100g rice krispies or similar and 75g crushed rich tea biscuits.




See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.