Chocolate pancakes with peach sauce
- Preparation time:
- 15 mins
- Cooking time:
- 20 mins
- Serves:
- 4-6
Ingredients
- 825g can peach slices in syrup
- 2 cups self-raising flour
- 1/2 cup chocolate-flavoured milkshake powder
- 1 3/4 cups reduced-fat milk
- 2 eggs
- 40g butter, melted
- Vanilla ice-cream, to serve
Method
1. To make peach sauce, drain peaches in a sieve over a bowl. Place half the peaches and half the syrup in a blender. Blend until smooth. Set aside remaining peaches. Reserve remaining syrup for another use.
2. Combine flour and milkshake powder in a bowl. Whisk in combined milk and eggs to make a smooth batter.
3. Heat a large non-stick frying pan over a medium heat. Add some of the butter. Cooking two pancakes at a time, pouring cup batter into pan. Cook until bubbles appear on surface. Turn pancakes and cook until lightly browned underneath. Transfer to a plate and cover to keep warm. Repeat to make 12 more.
4. Top warm pancakes with vanilla ice-cream and the remaining peaches. Drizzle with peach sauce.
Notes
Pancakes can be made up to two months in advance, then frozen. Line a shallow tray with baking paper. Arrange pancakes on tray and place in freezer. Once frozen, store in snap-lock bags or airtight containers in freezer. To serve, reheat in a moderate oven (180°C) for about 5 to 8 minutes.
- Source:
- New Idea
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