| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | American | 4 | Servings | |
INGREDIENTS
| 250 | g | Plain flour, sifted 8oz |
| 1 | Size egg, beaten | |
| 300 | Milk, 1/2 pint | |
| 75 | g | Milk chocolate, 3oz |
| 142 | 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 | T | 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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