- 250g chocolate spread
- 200g self-raising flour
- 1 ½ tsp baking powder
- 1 tbsp pure maple syrup (preferably amber syrup for its rich taste)
- 3 large eggs
- 25g melted butter
- 200ml milk
- Pinch of salt
- Vegetable oil, for cooking
- Make some 5cm chocolate spread discs on a flat baking tray and then freeze them.
- Sift the flour, baking powder and salt into a large bowl. In a separate bowl or jug, lightly whisk together the milk, maple syrup and eggs, then whisk in the melted butter.
- Pour the milk mixture into the flour mixture and using a whisk, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
- Wipe the bottom of a large skillet with oil and place on medium heat.
- Once hot, spoon 2 heaped tablespoons of pancake batter onto the skillet.
- Add a frozen disc of chocolate spread in the centre, working quickly so the disc doesn’t melt straight away.
- Pour some pancake batter over, just enough to cover the chocolate centre.
- Let the pancake cook until bubbles appear on top and the batter start to be set, then flip over and cook until golden.
- Place the pancakes on a warm plate and cover with foil to keep them warm while making the other ones.
- Once you have made all the pancakes, eat immediately while still warm. Serve with fresh fruit if desired.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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