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Pancake Parcels

Ingredients

for 5 pancakes

  • ⅘ cup
    flour (100 g)
  • 2 tablespoons
    cocoa powder
  • 2 tablespoons
    icing sugar
  • salt, to taste
  • 2 eggs
  • 1 cup
    milk (236 mL)
  • ⅕ cup
    water (50 mL)
  • 2 tablespoons
    butter, for cooking
  • ¾ cup
    frozen raspberry (100 g)
  • vanilla ice cream, to taste
  • strawberry lace

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Preparation

  1. Sieve the flour, cocoa powder, icing sugar and salt into a large bowl
  2. Make a well in the centre and whisk in the eggs
  3. Combine the milk and water and slowly add it to the mixture while continuing to whisk.
  4. Melt a small knob of butter in a large frying pan on a medium heat.
  5. Spoon a ladle full of the mixture onto the pan and swirl it around to get a nice thin layer of batter.
  6. Cook for approx. 2.5 minutes and flip the pancake once.
  7. NOTE: You can go for it the cool way, or just use a spatula, we’re not judging you. ;)
  8. Cook further for 60 more seconds and remove from the heat.
  9. Pour the frozen raspberries into a pot and cook, along with 3 tbsp of water on the lowest setting with the lid on for 5-6 minutes. (You can also use fresh raspberries with 5-6 tbsp of water.)
  10. Spoon a dollop of ice cream into the center of the pancake, and pour over a few spoons of the raspberries.
  11. Wrap the pancake up around the ice cream and use a strawberry lace to tie it all together.
  12. Enjoy!
 

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