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