250 g Plain flour; sifted (8oz)
1 md Size egg; beaten
300 ml Milk; ( 1/2 pint)
75 g Milk chocolate; (3oz)
142 ml Whipping cream; boiled or
-100ml (3
; 1/2fl oz) milk,
; boiled (3 1/2fl oz)
50 g Marshmallows; or marshmallow
; pieces (2oz)
25 g Rice crispies or cornflakes;
-(1oz)
2 tb Vegetable oil
Place the flour into a mixing bowl. Gradually add the beaten egg and milk.
Beat the batter until smooth. Allow the batter to stand for 30 minutes.
In a separate bowl, melt the chocolate, add the hot 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 pour some of the batter into the hot pan, enough to
form 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 warm 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 warm them in the microwave or under the grill before
serving.
Yields
4 servings