LAZY DAISY CHOCOLATE PANCAKES

SUCH A FUN IDEA! CHOCOLATE FLAVOURED PANCAKE BATTER IS “DRAWN” INTO A FLOWERSHAPE OVER THE BASE OF THE PANCAKE PAN, THEN PLAIN BATTER IS POURED ON TOP AND COOKED. WHEN TURNED OUT, THE FLOWERSHAPE IS REVEALED. FLIPPING CLEVER!

Preparation time: 15min Cooking time: 12-15min

INGREDIENTS (Serves 4)

◆ 150g plain flour

◆ Pinch of salt

◆ 2 eggs

◆ 350ml milk

◆ 2tbsp unsweetened cocoa powder, blended with 3tbsp hot water

◆ A few drops of vegetable oil

◆ 100g strawberries, sliced

◆ 4 raspberries

◆ Icing sugar, for sprinkling Chocolate sauce

◆ 2tbsp unsweetened cocoa powder

◆ 2tbsp cornflour

◆ 2tbsp caster sugar

◆ 50g dark chocolate drops

◆ 300ml milk

1 Put the flour, salt, eggs and milk into a mixing bowl and whisk together to make a smooth batter. Pour about one quarter into a separate bowl and beat in the cocoa mixture to make chocolate batter.

2 Put the chocolate batter into a squeezy bottle (try using a rinsed-out washing-up bottle). Heat a non-stick frying pan and add a few drops of oil. Remove from the heat. Using the squeezy bottle, carefully ‘draw’ a simple flower shape over the base of the pan. Heat gently until just set.

3 Ladle plain batter over and around the sur face of the flower shape. Cook lightly until the batter just sets on the sur face, then flip the pancake over to reveal the flower shape on the cooked side. Cook for another 1-2 minutes, then turn out onto a warm plate. Make 4 pancakes, keeping them in a warm place as you make them.

4 Put all the ingredients for the chocolate sauce in a non-stick saucepan.

Heat, stirring constantly with a small whisk until smooth and thickened. Decorate the pancakes with strawberries and raspberries, sprinkle with icing sugar and serve with the chocolate sauce.

COOK’S TIP: Get creative and “draw” whatever you like!