|1||eggs — extra-large|
|30 ml||oil — plus extra to grease the pan|
|25 g||cocoa powder|
|7.5 ml||Robertson's baking powder|
|1||Peppermint Crisp chocolate — sliced into shavings|
|1||Aero Peppermint Slab — sliced into shavings|
Combine flour, cocoa powder, sugar, baking powder and salt together.
Whisk together milk, egg and oil together. Combine with the dry ingredients and whisk until the batter is smooth.
Allow the batter to sit for 15 min. Pour the batter into a squeezable bottle.
Heat a large non-stick frying pan over medium to low heat. Wipe the pan with a piece of paper towel dipped in oil.
Squeeze out little mini pancakes onto the pan. Cook on the first side until bubbles appear on the surface. Flip and cook the other side. Repeat using the remaining batter. Don’t overcrowd the pan, it can get tricky flipping lots of tiny pancakes.
To serve: mix half of the caramel treat with 125 ml milk, combine until smooth.
Divide the mini pancakes into bowls, top with caramel and chocolate shavings. Pour over the caramel milk and enjoy!
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