![Chocolate Swirl Pancakes](/on/demandware.static/-/Sites-LCAU-Library/default/dwbbfb62fc/images/recipe/HD_PNG_LC_20200415_AU_RC_CI_r0000000000274_ENG.png)
FOR THIS RECIPE WE LOVE TO USE
Toughened Non-Stick Shallow Frying Pan
Price reduced from
$190.00
to
$133.00
Ingredients
Method
Ingredients
- 150g cake flour, sifted
- 3 medium eggs, beaten until light and fluffy
- 1 tablespoon sugar
- ¼ teaspoon salt
- 480ml to 500ml semi-skimmed milk
- 1 tablespoon unsalted butter, melted
- 120ml Nutella©, melted
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Method
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1Sift the flour and salt into a bowl. Make a well in the centre and add the sugar and beaten eggs.
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2Add the milk gradually and beat to a smooth and creamy consistency. Add the melted butter and swirl in the Nutella®.
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3Wipe the surface of a 28cm Le Creuset Toughened Non Stick Crêpe Pan with a little oil and heat gently on a medium heat setting turning to a low to medium setting when the required temperature is reached. Pour just enough batter to thinly cover the surface of the pan. Lightly brown the pancake on one side, then turn and brown on the other.
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4Slide the pancake from the pan and stack as they are cooked and cover loosely with a piece of aluminium foil to keep them warm until you are ready to serve them. Serve as soon as possible after cooking.