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Ingredientes
- 250 gm Plain flour, sifted (8oz)
- 1 med Size egg, beaten
- 300 ml Lowfat milk, ( 1/2 pint)
- 75 gm Lowfat milk chocolate, (3oz)
- 142 ml Whipping cream, boiled or possibly 100ml (3 1/2fl ounce) lowfat milk, boiled (3 1/2fl ounce)
- 50 gm Marshmallows, or possibly marshmallow pcs (2oz)
- 25 gm Rice crispies or possibly cornflakes, (1oz)
- 2 Tbsp. Vegetable oil
Direcciones
- Place the flour into a mixing bowl. Gradually add in the beaten egg and lowfat milk.
- Beat the batter till smooth. Allow the batter to stand for 30 min.
- In a separate bowl, heat the chocolate, add in the warm 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 possibly pour some of the batter into the warm pan, sufficient to create 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 hot 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 hot them in the microwave or possibly under the grill before serving.
- NOTES : An American stylenaughty but nicekiddies dessert.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 4 servings | |
| Calories 470 | |
| Calories from Fat 142 | 30% |
| Total Fat 16.08g | 20% |
| Saturated Fat 5.69g | 23% |
| Trans Fat 0.18g | |
| Cholesterol 70mg | 23% |
| Sodium 125mg | 5% |
| Potassium 249mg | 7% |
| Total Carbs 69.64g | 19% |
| Dietary Fiber 1.8g | 6% |
| Sugars 13.82g | 9% |
| Protein 11.9g | 19% |
