• 100g self-raising flour
  • 225ml semi-skimmed milk
  • 1 medium free-range egg
  • 1 tbsp vegetable oil
  • 125g smooth dark chocolate
  • 50g raisins
  • 50g salted peanuts, chopped
  • 1 tbsp icing sugar, for dusting


  1. 1

    In a bowl or jug, whisk together the flour, milk and egg until you have a smooth batter. Leave to stand for 20 minutes. 

  2. 2

    Line a dinner plate with baking parchment. Put a 20cm non-stick frying pan over a medium heat, add a little of the oil and swirl around the pan. Pour a ladleful of batter into the pan, swirling so the batter covers the base in a thin layer. Cook the pancake for 30 seconds to 1 minute, then flip it over and cook the other side. Remove from the pan on to the prepared plate.

  3. 3

    Repeat with the remaining mixture until you have 8 pancakes, layering with a sheet of baking parchment between each one to prevent sticking. 

  4. 4

    Melt the chocolate in a bowl over a pan of simmering water, then stir in the raisins and peanuts. Spoon over the pancakes, dust with icing sugar and serve.

Nutritional Details

Each serving provides
  • Energy 1821kj 435kcal 22%
  • Fat 22.0g 31%
  • Saturates 8.6g 43%
  • Sugars 27.3g 30%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 1172kj/280kcal

Each serving provides

45.6g carbohydrate 4.7g fibre 11.2g protein

Also in these Scrapbooks

Back to top