provided by Diane Vaubell, a work-from-home-mom to 2 small picky, vegetarians. She is an amateur blogger with obsessive addictions to food, photography and online social networking. Visit her blog or catch her on twitter.
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
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.
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)
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.