Pancake Day is nearly upon us and I wanted something a little more special than usual. It’s traditionally all about clearing out your cupboards ready for lent and it just so happened that I had some chocolate, caramel & shortbread biscuits in mine. Wait, shut the front door… you guessed it! Millionaire’s Shortbread Pancakes baby!! You know you’re going to, just give in now. It’s futile.
Here is what you will need to make 10-12 pancakes.
- 40g Unsalted Butter *
- 190g Plain Flour
- 3 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 55g Golden Caster Sugar
- 310ml Semi Skimmed Milk *
- 1 Egg *
*NOTE I think that the batter works best when all the ingredients are at the same temperature. If you have the time, take these 3 out the fridge & leave on the worktop for an hour before using.
For the Topping
- 50 – 100g Milk Chocolate
- Caramel Sauce
- Shortbread Biscuits
Step 1: To Make the Batter
Firstly, measure out the butter into a small dish and melt in the microwave in 10 second intervals. Set to one side until needed.
Next sift the flour and baking powder into a large bowl then mix in the salt & sugar.
Step 2: To Make the Batter
Pour the milk into a jug then beat in the egg & the melted butter.
Make a well in the centre of the flour and pour in the milk.
Step 3: To Make the Batter
Give it a light whisk but don’t overdo it! Mix just until the ingredients are incorporated, it will be thick & a little lumpy.
Step 4: To Cook
Let the batter rest while you heat a non stick pan over a medium heat.
Pour approx 60ml (1/4 cup in US) of batter into the hot pan and cook for about 2-3 minutes until the surface becomes really bubbly.
Then carefully flip the pancake over and cook for a further 2-3 minutes until golden. You may need to adjust the heat as you go along to get the right balance for your oven/pan etc so you don’t burn your pancakes.
Step 5: And Finally...
Transfer to a wire rack and repeat until all the batter is used up.
If you are going to eat your pancakes straight away, keep them warm by covering in tin foil. If you are using them later/the next day, allow to cool completely then wrap tightly in tin foil and store in the fridge.
Break the chocolate into a bowl and melt in the microwave in 10 second intervals, stirring well between each time. Stack as many pancakes as you can handle and smother the top with caramel. Then crumble over a shortbread biscuit or two and finally drizzle with lashings of melted chocolate.
For more awesome step by step recipes, check out www.kitchenmason.com