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Mini Pancakes w Chocolate Crispy Sauce




Source of Recipe


Sainbury's


List of Ingredients




250g plain flour, sifted
1 medium size egg, beaten
300ml milk
75g milk chocolate
142ml whipping cream, boiled or 100ml milk, boiled
50g marshmallows, or marshmallow pieces
25g rice crispies or cornflakes
2 x 15ml spoons vegetable oil



Recipe



Place the flour into a mixing bowl. Gradually add the beaten egg and milk. Beat the batter until smooth. Allow the batter to stand for 30 minutes.

In a separate bowl, melt the chocolate, add the hot cream, marshmallows and rice crispies and mix well.

Pass the batter through a sieve. Lightly oil a non-stick frying pan using a piece of absorbent kitchen paper. Place the frying pan over a moderate heat and either ladle or pour some of the batter into the hot pan, enough to form a 10cm pancake. Cook for 1 minute on each side. It should be possible to cook 2-3 pancakes at one time.

Keep the pancakes warm by covering with kitchen foil.

Re-oil the pan between each batch of pancakes.

Serve the pancakes in stacks with the sauce poured over them.