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Creme Egg Pancakes
This is the ultimate Easter brunch - a stack of pancakes and Cadbury's Creme Eggs galore.
Prep Time: 00:15
Cook Time: 00:20
2 eggs 100 ml milk
150 g self-raising flour
2 tbsp caster sugar
pinch of salt
75 g milk chocolate chips
4 creme eggs (2 whole and 2 chopped)
150 g chocolate (milk or dark)
170 g evaporated milk (one tin)
1To make the batter, crack 2 eggs into a bowl and stir in the milk
2Add flour, caster sugar and a pinch of salt into the bowl and whisk vigorously
3Stir in the chocolate chips and the 2 chopped up Creme Eggs and set aside
4To make the chocolate sauce, melt chocolate in a sauce pan and remove from the heat. Gradually stir in the evaporated milk and mix until combined
5Lightly grease a griddle pan or non-stick frying pan with butter or oil
6Dollop large spoonfuls of the batter onto the pan and leave for a couple of minutes. When you start to see bubbles appear in the batter it's time to flip. Repeat this process until you have used up your batter. *Note that the pancakes will need less time to cook once flipped and the pan will get hotter as you cook
7Put the chocolate sauce on a low-heat and assemble your stack of pancakes. Pour over some of the sauce and garnish with a Creme Egg on top and scattered pieces of Creme Egg. Dig in and enjoy!
TIP: This batter can be made the night before. It will need a couple of whisks the next morning.
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