Pancakes with chocolate butter
By Michele Cranston
Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: DessertFavourite flavours: Chocolate
Pancakes with chocolate butter
INGREDIENTS
1 cup (150g) self-raising flour
1/2 teaspoon salt
1 tablespoon caster sugar
1 cup (250ml) milk
1 egg, beaten lightly
20g butter, melted
CHOCOLATE BUTTER
150g unsalted butter, softened
50g dark chocolate, chopped ground cinnamon
1/3 cup (80ml) maple syrup
METHOD
1. CHOCOLATE BUTTER: Process butter, chocolate, cinnamon and maple syrup until smooth. Spoon the butter mixture onto a piece of plastic wrap; roll up to form a 18cm log. Refrigerate 1 hour or until firm.
2. Sift the flour, salt and sugar into a medium bowl. Make a well in the centre; add remaining ingredients, except butter. Whisk until the mixture is smooth.
3. Heat a small, heavy-based frying pan over a medium heat. Brush the pan with a little of the melted butter. Spoon 2 tablespoons of the batter into pan; cook pancake until bubbles appear on surface. Turn pancake; cook until browned lightly. Remove from pan; cover to keep warm. Repeat with remaining butter and batter to make 8 pancakes.
4. Serve warm pancakes topped with slices of chocolate butter.
Suitable to freeze. Not suitable to microwave.
This recipe first appeared in the August 2011 issue of The Australian Women's Weekly. Photography by Anson Smart. Styling by David Morgan.
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