A 4-day weekend begs for an indulgent, chocolate-filled breakfast and these pancakes certainly satisfy any chocolate cravings. They’re also a great treat for kids during the school holidays. You’re going to have to roll these pancakes so you want a nice, thin crepe-type pancake.
This recipe makes ± 12 pancakes
240g plain flour (not self-raising flour, which will make the pancakes too thick)
Pinch of salt
410 ml milk
2 tbsp sunflower oil
1-2 tsp margarine
1 box chocolate chips
Whipped cream (optional)
- Sift the flour and salt into a bowl.
- Make a well in the centre of the flour and crack in your eggs.
- With a whisk, start to whisk the eggs, gradually drawing in all the flour.
- In a jug, mix your water and milk together.
- Gradually pour the water and milk mixture to the flour, salt and egg mixture. Whisk as you go along. You are aiming for a pouring cream-like consistency.
- Add the sunflower oil to the mixture.
- Melt your margarine in a pre-heated non-stick crepe or frying pan.
- Using a ladle, ladle your mixture into the pan, swirling the pan as you go to coat the base evenly.
- Flip the pancake to cook both sides.
- To serve, sprinkle the chocolate chips over the flat HOT pancake and roll up. You can top with whipped cream.
- Sprinkle flat pancake with lemon juice and cinnamon sugar.
- Spread Marscarpone cheese on the flat pancake and sprinkle with thinly sliced strawberries.
- Add slices of bananas to your chocolate chips.
- Spoon a berry coulis on the flat pancake and add a dollop of whipped cream.