Mini pancakes with chocolate crispy sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Plain flour; sifted (8oz) |
| 1 | medium | Size egg; beaten |
| 300 | millilitres | Milk; ( 1/2 pint) |
| 75 | grams | Milk chocolate; (3oz) |
| 142 | millilitres | Whipping cream; boiled or 100ml (3 |
| ; 1/2fl oz) milk, | ||
| ; boiled (3 1/2fl oz) | ||
| 50 | grams | Marshmallows; or marshmallow |
| ; pieces (2oz) | ||
| 25 | grams | Rice crispies or cornflakes; (1oz) |
| 2 | tablespoons | Vegetable oil |
Directions
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 (4 inch) 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 them with kitchen foil.
Re-oil the pan between each batch of pancakes.
Serve the pancakes in stacks with the sauce poured over them.
Notes :
AlternativelyScotch pancakes could be used instead of making pancakes. If using Scotch pancakes warm them in the microwave or under the grill before serving.
Converted by MC_Buster.
NOTES : An American stylenaughty but nicekiddies dessert.
Converted by MM_Buster v2.0l.