| Servings | serves |
Ingredients
- 4 cups Self Raising Flour
- 4 dessertspoons Cocoa Powder
- 2 dessertspoons Vegetable Oil
- 4-5 tablespoons Sugar
- 2 Eggs
- 750 ml Milk
- Chocolate Grated, or a couple of flake bars
- 2 cans Black Cherries drained or other Fruit
- 600 ml Whipping Cream whipped
Ingredients
| |
Instructions
- Place dry ingredients into a large mixing bowl. Make a well in the middle and add eggs, oil and half the milk. Stir till all ingredients are combined then add the rest of the milk a little of the time. Stir till mixture is smooth and resembles thick pancake batter. Let rest while you get your fry pan ready.
- Over a low flame heat a pan of approximately 25 cm diameter for 5 minutes. Wipe with butter or lightly spray with vegetable spray. Pour in 1 cup of batter and allow to cook for about 3 minutes or until there are air bubble holes all over the top. Gently turn with an egg slice and cook for further 3-4 minutes on the other side. Repeat with remaining mixture to make 5 thick pancakes. Allow to cool and prepare filling.
- Whip cream to stiff peaks and drain fruit. Once pancakes are completely cool lay 1 on a large round serving plate and spoon on some cherries cover with a layer of cream. Repeat for remaining pancakes leaving enough cream to cover the top, then sprinkle chocolate over.
- Place in the fridge for a few hours to let the cream set then cut into wedges and serve.
Share this Recipe