Pancake clouds

Yield: 1 servings

Measure Ingredient
1 \N 50 grams bar Cadbury's Bournville chocolate
275 millilitres (1/2 pint milk)
2 \N Eggs
125 grams Plain flour; sieved (4oz)
40 millilitres Cadbury's cocoa; sieved (2 Tbs)
1 \N 150 gram car Greek yoghurt; (5oz)
284 millilitres Double cream; (1/2 pint)
2½ millilitre Ground cinnamon; (1/2 tsp)
1 \N 396 gram can pear halves; (14oz)
20 millilitres Corn flour; (1 Tbs)
40 millilitres Golden syrup; (2 Tbs)
50 grams Butter; (2oz)
20 millilitres Caster sugar; (1 Tbs)
125 millilitres Milk; (1/4 pint)
2½ millilitre Vanilla essence; (1/2 tsp)
100 grams Cadbury's Bournville chocolate
\N \N A crepe or small frying pan



Make the pancakes by gently heating the chocolate in the milk until melted.

Pour the liquid into a blender or food processor, add the remaining batter ingredients then process until smooth; or the batter may be made in a bowl with a whisk but beat hard to ensure a light mixture.

Heat the pan with a little oil. Pour in just enough batter to cover the base thinly, pouring off any excess. Cook the pancake until nicely browned then flip over and cook the other side. Repeat the process to make 8-10.

These can be made up to a day in advance if required.

Whisk together the yoghurt, cream and cinnamon until thick. Drain the pears reserving the juice, chop the fruit then fold into the cream. In a pan, blend the corn flour with the fruit juice. Add the golden syrup, butter and sugar; heat slowly, stirring continuously, until the sauce thickens. Stir in the milk and essence and continue stirring whilst heating again until just beginning to boil. Off the heat, stir in the chocolate until smooth.

Fold each pancake into 4. Fill each one with the cream and pears. Serve with the warm sauce.

NOTES : Makes 8-10.

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