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Christmas-17-BP

Chocolate Berry Pancakes with Minted Yoghurt

Category:
Food, Recipe
Author:
Let’s Knit
2 Mar 2014
Chocolate Berry Pancakes with Minted Yoghurt

This coming Tuesday is Shrove Tuesday (also known as Pancake Day!) so we’re bringing you a scrumptious pancake recipe to try. However scrummy the classic lemon and sugar combo is, this marvellous concoction is bound to get your taste buds tingling!

Recipe courtesy of Cook Vegetarian.

Serves: 4
Cooking time: 30-60 mins

Ingredients
For the pancakes:

100g plain flour
15g cocoa
1 free-range egg plus one yolk
1 tbsp vegetable oil plus extra for frying
250ml semi-skimmed milk

For the filling:
170g fat-free Greek yoghurt
142g readymade longlife custard
4 tsp fresh chopped mint
175g raspberries
225g strawberries, slices
50g dark chocolate

To make the pancakes, sift the flour and cocoa into a bowl, add the egg and egg yolk plus 1 tbsp of oil then gradually whisk in the milk until smooth. Leave to stand for 15 minutes.

For the filling, mix the yoghurt, custard and chopped mint together. Mix the berries together in a separate bowl. Melt the chocolate to decorate (if using) in a bowl set over a small saucepan of gently simmering water.

Heat a little oil in the base of an 18cm pan, pour the excess out of the pan into a bowl then add 2-3 tbsp of the pancake batter to the pan. Swirl the batter over the pan in a thin layer, then cook until browned on the underside. Turn over, cook the second side then slide out of the pan and keep warm while you cook the remaining seven pancakes.

Fold the pancakes into quarters, spoon in the yoghurt mix and berries, arrange in pairs on plates and drizzle with melted chocolate, if using. Serve immediately.

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2 Mar 2014

Chocolate Berry Pancakes with Minted Yoghurt

Chocolate Berry Pancakes with Minted Yoghurt

This coming Tuesday is Shrove Tuesday (also known as Pancake Day!) so we’re bringing you a scrumptious pancake recipe to try. However scrummy the classic lemon and sugar combo is, this marvellous concoction is bound to get your taste buds tingling!

Recipe courtesy of Cook Vegetarian.

Serves: 4
Cooking time: 30-60 mins

Ingredients
For the pancakes:

100g plain flour
15g cocoa
1 free-range egg plus one yolk
1 tbsp vegetable oil plus extra for frying
250ml semi-skimmed milk

For the filling:
170g fat-free Greek yoghurt
142g readymade longlife custard
4 tsp fresh chopped mint
175g raspberries
225g strawberries, slices
50g dark chocolate

To make the pancakes, sift the flour and cocoa into a bowl, add the egg and egg yolk plus 1 tbsp of oil then gradually whisk in the milk until smooth. Leave to stand for 15 minutes.

For the filling, mix the yoghurt, custard and chopped mint together. Mix the berries together in a separate bowl. Melt the chocolate to decorate (if using) in a bowl set over a small saucepan of gently simmering water.

Heat a little oil in the base of an 18cm pan, pour the excess out of the pan into a bowl then add 2-3 tbsp of the pancake batter to the pan. Swirl the batter over the pan in a thin layer, then cook until browned on the underside. Turn over, cook the second side then slide out of the pan and keep warm while you cook the remaining seven pancakes.

Fold the pancakes into quarters, spoon in the yoghurt mix and berries, arrange in pairs on plates and drizzle with melted chocolate, if using. Serve immediately.

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