HAZELNUT CHOCOLATE PANCAKE
Category
Classical & MKD Recipes
Fat: 39.18g Protein: 14.67g
CHO: 7.41g Kcal: 441 MKD 7.41g CHO TOTAL
Notes
Mo’s tip: Two make a meal, one is ideal for a dessert or snack.
You can keep one pancake in the fridge for up to 2 days if using as a snack, they reheat in approximately 20 seconds in a microwave.
Ingredients
- 40g Egg
- 19g Ultra fine fiberflour – JONJEVITY FOODS
- 12g Sunflower oil
- 20g Homemade hazelnut chocolate spread – SEE SEPARATE RECIPE
- 25g Double Cream
- You will need to make the hazelnut chocolate spread in advance.
Instructions
- Weigh out 20g of the hazelnut spread and keep to one side.
- Reserve 10g of the cream.
- To make the pancakes: beat together the egg, 15g of cream with 30g of cold water.
- Mix in the fiberflour and beat well.
- Heat half the oil in a small frying pan, when it is hot pour in half the batter and leave to cook until it is browned, then turn to cook the other side.
- Repeat this with the remaining oil and batter
- To serve: mix the reserved 10g cream with the hazelnut spread, then divide equally between the two pancakes, roll up to serve.
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CLICK HERE FOR DISCOUNTS.