PANCAKE day is coming up (it’s on March 4, folks) so we asked Bluewater’s chocolate experts Cocoba to give us their recipe for the perfect pancake.
300ml semi-skimmed milk
Pinch or two of salt
Firstly sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so that the flour gets an air.
Make a well in the centre of the flour and break the eggs into it then whisk the eggs into the flour, add a pinch or two of salt and mix thoroughly.
Next, gradually add small quantities of milk and water into the mixture, while still whisking.
Then, melt butter in a pan and spoon 2 tablespoons of it into the batter and whisk it in, and then pour the rest into a bowl.
Get the pan really hot but turn the heat right down when pouring the mixture to stop the pancake from burning.
Pour a small amount of batter into the pan. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter.
It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinted gold as it should be.
Flip the pancake over with a palette knife then simply slide it out of the pan onto a plate.
This amount of mixture will make between 10-12 pancakes depending on the thickness of your pancakes.
It's up to you what you accompany your pancake with but we recommend placing 3-4 sliced strawberries, half a sliced banana, a scoop of vanilla ice cream into small ramekins and place around the edge of the pancake.
We also use lots of melted chocolate! At Cocoba we drizzle melted pure Belgian chocolate over top of our pancake, as well as having chocolate buttons inside the pancake to gradually melt as you eat them.
Plate up and enjoy!
Go to cocobachocolate.com
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