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These warm American style pancakes are perfect for an indulgent breakfast.
Ingredients: * Chocolate Toffee Squeezee
200g / 8oz self-raising flour
pinch of salt
1tsp baking powder
1 egg
300ml / half pint milk
knob of butter, melted
75g good quality mixed dark and milk chocolate chips
sunflower oil or a little butter for cooking
fresh raspberries to serve
HOW TO COOK IT
1. Mix together the flour, baking powder and salt in a large bowl.
2. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a smooth batter. Beat in the melted butter, and gently stir in the chocolate chips.
3. Heat a teaspoon of oil or a small knob of butter in a large non-stick frying pan. Drop a large tablespoon full of the batter per pancake into the pan to make pancakes about 7.5cm across.
4. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake and then turn and cook for another 2-3 minutes until golden.
5. Cover with kitchen paper to keep warm while you use the rest of the batter.
6. Stack the pancakes to form a pile and drizzle with warm Chocolate Toffee Squeezee. Scatter with fresh raspberries.
