If you're looking for an excuse to take breakfast slowly this weekend, these fluffy chocolate pancakes should do the trick. Serve them with yoghurt and berries, and a good pot of coffee.
The recipe uses our Vanilla Choc Shake Mix and we chose organic milk from our Somerset neighbours at Yeo Valley. Their yoghurt is the perfect finishing touch. This batter will also make lovely chocolate waffles in a waffle iron.
Makes 4 Medium Pancakes:
120g Self Raising Flour
50g Harth Milkshake Mix
150g Milk
2 Medium Eggs
Sieve the flour and milkshake together into a medium mixing bowl.
2. Add the milk and mix together to make a stiff batter with no lumps.
3. Separate the eggs, add the yolks to the batter mix and put the whites into a clean whisking bowl.
4. Whisk the whites until they form soft peaks and then fold them into the batter carefully, ⅓ of the whites at a time, trying to avoid knocking out too much air.
5. Heat a small frying pan on a medium heat and add a small knob of butter.
6. When the butter has stopped frothing add ¼ of the pancake mix and fry gently, until gently browned and firm.
7. Carefully flip the pancake and cook the other side until cooked all the way through.
8. Serve with generous amounts of yoghurt and fruit.
Top Tip:
To make your berries extra delicious cut them in half before you start cooking, add a couple of tablespoons of caster sugar and mix. Go back to them every so often and give them a stir and then add a little squeeze of lemon to make a delicious quick compote from their own juices.
