Recipe - Mini American Style Pancakes with Chocolate Peanut Butter Dip.
200g self raising flour 300ml milk 50g melted butter 1 egg 1 tsp baking powder 4 heaped tsp peanut butter 4 heaped tsp chocolate spread sunflower/vegetable oil spray for frying pancakes
Sift flour & baking powder into a large bowl. Beat the egg & mix into the milk. Combine milk mixture with flour & baking powder (I use an electric mixer but you can whisk it in by hand. Be careful to get rid of any lumps). Add melted butter & mix thoroughly again. Heat a little oil in a large frying pan. Spoon batter in to make small pancakes approx 4cm in diameter in the pan. How many you can cook at once will depend how big your pan is.
Once you see the sides beginning to firm & tiny bubbles appearing on top of your pancakes it is time to very carefully turn them over with a spatula/fish slice. It took only a minute or two so don’t leave the pan unattended.
Allow another minute or so for the pancakes to brown then transfer to a warm plate in the oven whilst you repeat the cooking process until you have used all your batter. This will make approx 22 pancakes.
Serve 6 pancakes with a teaspoon of each peanut butter and chocolate spread swirled on the plate.
When made to recipe each serving of 6 pancakes with dip is 406 calories.