Pancake Tuesday recipes
- To start, sift 100g of plain flour and 15g of cocoa powder into a bowl. Then, add 1 egg, 1 egg yolk and 1 tablespoon of oil, stir to combine. Gradually whisk in 250ml of semi skimmed milk, stirring until smooth. Leave to stand for 15 minutes.
- To make the filling, mix 170g of fat-free Greek yogurt, 142g of custard and 4 tablespoons of freshly chopped mint. In a separate bowl, mix together the 175g of raspberries and 225g of strawberries.
- If using, melt 50g of dark chocolate in a bowl and set aside.
- To cook the pancakes, heat some oil in a frying pan and add 2-3 tablespoons of the pancake batter, once hot. Tilt the pan to swirl the batter over the base of the pan, creating a thin, smooth layer. Cook until golden, flip and cook the other side. Repeat until all your mixture has been cooked.
- Fold the pancakes into quarters, add some of the berries, yogurt mix and drizzle with melted chocolate. Serve immediately.
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Berry and yogurt chocolate pancakes
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