Shakshuka Skillet
Originating from the Middle East, this hearty, warm dish is a great all-day option to bring a flavoursome twist to menus and pairs brilliantly with a herb or fruit tea.
Good, better, best
Good: Recipe as is
Better: Make the pancakes even more tasty by adding 1 tbsp cocoa to the pancake mix for a double chocolate treat.
Best: As well as the cream, fill the pancakes with crushed KitKat, Oreo or other popular biscuits for an indulgent crunch.
Chocolate Pancake Pinwheels
Desserts
Food
A delicious twist on traditional pancakes
10 Servings
Ingredients
100ml double cream
100g dark chocolate
30g butter (melted), plus extra butter or oil for frying
2 eggs
350ml milk
100g Marvel Milk Powder
150g McDougall’s Plain Flour
15g caster sugar
Raspberries, to garnish
Method
- Heat the cream to just below boiling. Remove from the heat and add the chocolate, stirring so it melts. Cover and cool.
- Melt the butter. Whisk the eggs with milk, Marvel Milk Powder and the melted butter.
- Place the flour and sugar in a bowl and slowly pour in the egg, milk and butter mixture, stirring as you go until the batter is smooth.
- Heat a non-stick pan over a moderate heat and add a small knob of butter or a splash of oil, if preferred.
- When the pan is hot, pour in enough pancake mix to just cover the base of the pan. Cook for 1 min on one side, then flip or turn it over and cook for 1 min or until it’s just golden.
- Repeat until all the pancakes are made.
- Spread the chocolate cream on the pancake, roll them up and then cut into 1 inch pieces. Serve with raspberries.
