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Receta Mini Pancakes With Chocolate Crispy Sauce
by Global Cookbook

Mini Pancakes With Chocolate Crispy Sauce
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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

  1. Place the flour into a mixing bowl. Gradually add in the beaten egg and lowfat milk.
  2. Beat the batter till smooth. Allow the batter to stand for 30 min.
  3. In a separate bowl, heat the chocolate, add in the warm cream, marshmallows and rice crispies and mix well.
  4. 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.
  5. Keep the pancakes hot by covering them with kitchen foil.
  6. Re-oil the pan between each batch of pancakes.
  7. Serve the pancakes in stacks with the sauce poured over them.
  8. 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.
  9. NOTES : An American stylenaughty but nicekiddies dessert.