It blends chocolate and nuts with double cream for a deliciously decadent treat. This is a great recipe for a weekend brunch treat. Naughty but nice!
- 300ml full fat milk
- 2 medium eggs
- 125g plain flour
- 25g butter, melted
- Extra melted butter or vegetable oil for frying
- To serve:
- 300ml double cream
- 40g chopped mixed nuts
- 25g chocolate, grated
- 4 tablespoons of Lyle’s Golden Syrup
Method1 Whip the cream until it forms soft peaks. Fold in the chopped nut and grated chocolate. Keep to one side.
2 Put the milk and eggs into a jug and whisk together. Put the flour into a large bowl and make a hollow in the centre. Gradually pour the milk mixture into the centre, whisking as you pour. Continue whisking until you have a smooth batter, then whisk in the melted butter.
Alternatively put all the ingredients into a food processor or blender and whizz until smooth.
3 To cook the pancakes, use a non-stick 18cm/7inch pan for best results. Heat the pan on a medium heat until there is a slight haze coming from it. Brush the pan with butter or oil then pour in abut 70ml of batter, use a small ladle if available. Tilt the pan so the batter evenly covers the bottom of the pan.
4 Cook for about 1 minute or until the liquid batter has set and the pancake is golden. Loosen the edges of the pancake with a spatula and give a little shake, it should come loose and move in the pan. Either flip the pancake or turn it over using a fish slice, then cook for a further minute.
5 Continue to cook more pancakes in the same way. Take each pancake ( not too hot) and spread with the mixture, quickly roll up and then cut into 5cm diagonal pieces. Transfer to a plate and drizzle with golden syrup.
Prep Time5 minutes
Cook Time25 minutes
Nutrition InformationMakes 8
Try these other great pancake recipes:
Bubble & Squeak Pancakes
Pancakes With Caramelised Pear & Chocolate
Low fat Pancake recipe - just 68 cals per serving
And check out our gallery of delicious breakfast and brunch ideas below.