Choco­late pan­cakes with homemade spread

Pick Me Up! Special - - Courageous Real Life -


150g plain flour 2 tbsp co­coa pow­der 2 medium eggs, lightly beaten 300ml of full milk


50g hazel­nuts 55g caster sugar 200ml whip­ping cream 200g dark or milk choco­late, bro­ken into pieces

Place all the pan­cake in­gre­di­ents into a food pro­ces­sor and blitz. Pour the bat­ter into a jug and chill for one hour.

To make the spread, blitz the hazel­nuts with half the sugar un­til finely ground. Place the cream and the re­main­ing sugar in a pan and heat gen­tly to dis­solve the sugar. Bring to the boil and re­move from the heat, add the hazel­nut mix­ture and choco­late. Leave to stand for a minute then stir un­til smooth.

3. Heat a small 20cm non-stick pan over a medium heat. Brush with the melted but­ter and pour in a lit­tle of the bat­ter. Tip the pan around so the bat­ter is evenly spread around the pan, cook for 1 minute then flip it over and cook for a fur­ther few sec­onds on the other side. Re­move and keep warm while you make more. 4. Serve with the choco­late spread.

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