| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
American |
Sainsbury’s, Sainsbury11 |
4 |
servings |
INGREDIENTS
| 250 |
g |
Plain flour; sifted (8oz) |
| 1 |
md |
Size egg; beaten |
| 300 |
ml |
Milk; ( 1/2 pint) |
| 75 |
g |
Milk chocolate; (3oz) |
| 142 |
ml |
Whipping cream; boiled or 100ml (3 |
|
|
; 1/2fl oz) milk, |
|
|
; boiled (3 1/2fl oz) |
| 50 |
g |
Marshmallows; or marshmallow |
|
|
; pieces (2oz) |
| 25 |
g |
Rice crispies or cornflakes; (1oz) |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
Place the flour into a mixing bowl. Gradually add the beaten egg and milk.
Beat the batter until smooth. Allow the batter to stand for 30 minutes.
In a separate bowl, melt the chocolate, add the hot cream, marshmallows and
rice crispies and mix well.
Pass the batter through a sieve. Lightly oil a non-stick frying pan using a
piece of absorbent kitchen paper. Place the frying pan over a moderate heat
and either ladle or pour some of the batter into the hot pan, enough to
form a 10cm (4 inch) pancake. Cook for 1 minute on each side. It should be
possible to cook 2-3 pancakes at one time.
Keep the pancakes warm by covering them with kitchen foil.
Re-oil the pan between each batch of pancakes.
Serve the pancakes in stacks with the sauce poured over them.
Notes :
AlternativelyScotch pancakes could be used instead of making pancakes. If
using Scotch pancakes warm them in the microwave or under the grill before
serving.
Converted by MC_Buster.
NOTES : An American stylenaughty but nicekiddies dessert.
Converted by MM_Buster v2.0l.
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