Lightly grease a griddle or non-stick pan.
With clarified butter and heat until droplets of water dance on the surface pour batter onto griddle in uniform amounts cook until surface of pancakes is covered with bubbles flip over with wide spatula cook until golden brown on second side remove to serving plate and keep warm.
Repeat with remaining batter, regreasing griddle as necessary will make 16 to 18 pancakes. We will only need 8 for the stack.
Place 1 tablespoon of Nutella onto 30 cm plate the place pancake on top spread with another tablespoon or two of Nutella then place another pancake on top continue this process until you have used up 8 to 10 pancakes the last pancake can be spread with Nutella then sprinkled with praline and dusted with icing sugar.
Can be served with red fruit compote and warm chocolate sauce.
Executive Chef Francis Agyepong of Christopher’s in Covent Garden. London’s original American restaurant will be serving 3 exclusive specials on pancakeday itself, alongside their much-loved regulars. ChristophersGrill.com