Neven Maguire's Pistachio & Hazelnut Stuffed Pancakes

INGREDIENTS

• 250g Self-Raising Flour
• Pinch of Simply Better Achill Island Sea Salt
• 2 Simply Better Irish Corn Fed Free Range Eggs
• 180ml Simply Better Kefir Milk
• Butter, for frying
• Simply Better Irish Rapeseed Oil, for frying
• 1 jar Simply Better Italian Pistachio Spread
• 1 jar Simply Better Italian Hazelnut & Cocoa Spread
• 1 tub Simply Better Handmade Sea Salted Toffee Sauce
• 1 pack Pecan Nuts, toasted
• Icing Sugar, to dust

METHOD

1. Heat a non-stick frying pan over a medium heat. Sift the flour into a bowl and add the salt. Make a slight dip in the middle with a fork. Break in the eggs and add a little of the kefir milk, then beat until smooth, adding the rest of the kefir to make a smooth, thick batter.
2. Add a knob of butter to the heated frying pan with a tiny splash of oil, then spoon in three large spoonfuls of the batter. Add a spoonful of the pistachio spread or hazelnut and cocoa spread and top with another spoonful of batter. Once bubbles begin to appear on the pancakes, turn them over and cook for another couple of minutes until puffed up and golden brown. Keep warm while you cook the remainder.
3. Stack the cooked pancakes on serving plates and garnish with the toasted pecans and pour over a generous amount of the sea salted toffee sauce.