serves
6
prep
15 minutes
cook
15 minutes
difficulty
Mid
serves
6
people
preparation
15
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
- 1¾ cups self-raising flour
- ¼ cup cocoa
- ¼ tsp bicarbonate soda
- ¼ cup caster sugar
- 1½ cups milk
- 1 egg
- 2 tsp vanilla
- 25 g butter, melted
- 200 g Cadbury Dairy Milk Hazelnut chocolate, roughly chopped
- 100 g dark or milk cooking chocolate, chopped
- ½ cup cream
- Vanilla ice cream, for serving
Instructions
- 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 hazelnut 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.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
