A couple of tiring days at work and a nasty cold later, I finally got round to making these fluffy pancakes that I have been dying to have for a long, long time. They are sweet and soft, and absolutely divine with chocolate and coconut. Add a few berries and a cup of coffee and you have the perfect breakfast!
– 50ml semi-skimmed milk
– 115 ml condensed milk
– 40g butter
– 15g sugar
– 1 egg
– 120g flour
– 1 ½ tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– 1 tsp vanilla extract
1. Prepare all the ingredients, in the right quantities, ready to be used. Combine the flour, salt, baking powder and baking soda and leave aside.
2. Place the butter in the microwave and leave for a few seconds until just melted. Transfer to a bowl, add the sugar and the egg, then mix well using a whisk. Add the vanilla extract and the condensed milk and continue to mix until the batter is smooth and creamy.
3. Sift the dry ingredients onto the batter, add 50 ml of semi-skimmed milk and mix gently until the flour is fully incorporated. Do not over-mix. You should have a smooth, thick paste that leaves a ribbon-like trail.
4. Heat the pan over a medium-low heat and add a tablespoon of batter for each pancake. Spread the batter gently with a spoon until it is the size of your palm. When bubbles start to appear, gently slide a clean and dry spatula under the pancake and turn it over. The spatula may become sticky; make sure you clean it each time.
For the topping I melted a tablespoon (peaked) of Cadbury chocolate spread in the microwave, then sprinkled on some desiccated coconut!
You will get around 14 baby pancakes that you can enjoy 🙂 If there are any left over, make sure you cover them with cling film, as they will become very dry otherwise.