| 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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