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Hazelnut Hotcakes

Move over boring old pancakes….Cadbury Dairy Milk Hazelnut Block has come to town.


  • 1 ¾ cups SR flour

  • ¼ cup Cadbury Bournville Cocoa

  • ¼ teaspoon bicarbonate soda

  • ¼ cup caster sugar

  • 1½ cups milk

  • 1 egg

  • 2 teaspoons vanilla

  • 25g butter, melted

  • Cadbury Dairy Milk Hazelnut, roughly chopped

  • 100g Cadbury Dark or Milk Cooking Chocolate, chopped

  • ½ cup cream

  • Vanilla ice cream, for serving


  • 1.

    Sift the flour, cocoa and bicarb into a large bowl, then stir in the sugar. In separate bowl whisk together milk, egg and vanilla then pour onto the dry ingredients and whisk until just combined.

  • 2.

    Heat a large non-stick frypan over moderate heat then brush with some butter. Spoon ¼ cup amounts of batter into the pan without crowding. Place some chocolate on each pancake. Cook hotcakes 1-2 minutes each side or until golden and puffed. Transfer to a baking tray and keep warm in oven. Cook remaining hotcakes, brushing pan with butter for each batch.

  • 3.

    Melt together the chocolate and cream in a bowl over simmering water, making sure the bowl doesn’t touch the water. Stir to combine. Serve hotcakes in stacks with a drizzle of the chocolate sauce and a scoop of ice cream. Serve immediately.


To join the flavour celebration head to the Cadbury Dairy Milk Facebook page

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