Mini Egg Pancakes

March 29, 2018

I know it's a bit close to the line for an Easter post but better late than never...

These pancakes are so simple to make it is almost funny!

They are basically chocolate pancakes with mini eggs in the batter, drizzled with a smooth chocolate sauce and then (er...) scattered with mini eggs - what more could you want at Easter?

This is a perfect recipe for Easter Sunday and will help make a dent in the mountain of chocolate you have accumulated over the weekend.

 

Happy Easter from Benji's Baking!

 

 

 

 

 

INGREDIENTS

 

For the pancakes

- 240g Self raising flour

- 1tsp Baking powder

- 60g Caster sugar

- 30g Cocoa powder (sifted)

- 1 Large egg

- 310ml Whole milk

- 30g Melted butter (plus extra for greasing)
- 40g Mini eggs (whole or roughly chopped)

 

For the chocolate sauce

- 160g Icing sugar (sifted)

- 30g Cocoa powder (sifted)

- 4tbsp Warm milk

 

To decorate 

- 1 Large handful of Mini Eggs

 

 

METHOD

 

- Stir together the flour, baking powder, sugar and cocoa powder.

 

- Gradually whisk in the egg, milk and melted butter until a smooth, runny mixture has formed (make sure there are no lumps in your batter).

 

- Gently fold in the mini eggs.

 

- Over a medium heat, add a little butter to a frying pan and allow it to melt before dropping  a tablespoon of pancake batter into the pan.

 

- When lots of bubbles have formed on the upturned surface of the pancake (usually after 2 minutes) flip the pancake and cook for a further 1-2 minutes.

 

- Repeat this process until all of the pancake batter has been used up.

 

- Prepare your chocolate sauce by mixing together the icing sugar, cocoa powder and warm milk (ensuring there are no lumps in your mixture).

 

- Serve the pancakes immediately after cooking, drizzle with chocolate sauce and scatter with Mini Eggs.

 

 

 

 

 

 

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