Ferrero Rocher Pancakes
Makes 10 medium sized pancakes.
1 cup gluten free flour
¼ teaspoon salt
1 egg, beaten
1 ½ cups of milk
2 tablespoons of butter
10 Ferrero Rocher balls (you can also use Raffaello Rocher, Snickers, Mars Bars, Bounty Bars or your favourite chocolate)
Sift flour and salt together, then make a well in centre.
Place egg in well and stir gradually while working in flour with half of milk. If lumpy, use a blender.
Stir well for 1 minute then add remainder of milk, stirring all the while.
Heat pan, add a little butter or coconut oil (this heats much faster so turn heat down a little) and wipe pan with a piece of paper. Melt a little more butter then using a ladle pour in enough mixture to cover base of pan. Cook until set/lightly brown then turn pancake on other side.
Once Pancake is almost ready, smash a Ferrero Rocher or two and crumble into centre of pancake. Wait for it to melt then serve!
Repeat the above steps until all the mixture has been used.
Notes: Mixture – if using normal flour, once batter is ready let it stand for 30 minutes (makes batter lighter for cooking).
Toppings – almond and chia spread with honey is exceptional, but our favourite is placing a Bounty, Mars, or Snickers bar a few minutes before pancake is ready. Once it starts melting fold the sides over and serve – A-MAZING but not for everyday 😉
You might also like:
Coconut and Raspberry Cake (Gluten and Dairy Free)
Banana, Peanut Butter and Nutella Muffins
