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Chocolate Pancakes
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
Ingredients
10 Oz. Milk
3-1/2 Oz. Flour
3/4 Oz. Cocoa Powder
1-1/4 Ox. Caster Sugar
1/2 Tsp. Cinnamon Powder
2 Large Eggs
1/2 Tsp. Vanilla
1-1/4 Oz. Unsalted butter, melted plus
extra for frying
Vanilla Ice Cream and Maple Syrup
to serve
Method:
1. Simply place all the ingredients in a liquidizer and blitz for about
2 minutes. Alternatively,put all the dry ingredients into a large mixing'
bowl. Make a well in the middle and crack in the eggs. Beat in the
eggs before gradually pouring in the milk, beating all the time, then
add the vanilla and butter.
2. Pour the batter into a jug that is easy to pour from and leave for
at least 30 minutes.
3. When you are ready to start cooking, warm a 9-inch non stick fry pan
or crepe pan on a medium high heat. The first pancake is always
a bit tricky, so melt 1 Tsp. butter in the pan. When the butter is
sizzling, add enough batter to evenly cover the bottom of the pan in
a thin layer-tilt the pan quickly as you pour, so that the batter spreads out.
Cook for 1-2 minutes until the pancake come away easily from the edges
of the pan when lifted with a spatula. If you feel brave,toss the pancake,
although it's probably easier to flip with a spatula. Cook for a further
minute before turning onto a waiting plate. Repeat to make 10 pancakes,
regreasing the pan if necessary.
4. Fold each pancake in half. Top with a generous scoop of ice-cream
and drizzle with maple syrup.
WHY NOT TRY:
If you want even more chocolate in this chocolate heaven experience, drizzle some
chocolate sauce on top.
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