What could be nicer than pancakes served with crunchy honeycomb chocolate and caramel sauce?
Prep Time : 0:05 | Cook Time : 0:30 | Total Time : 0:35 | Serving : 4 person.
Ingredients
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100g (1/2 cup, firmly packed) brown sugar
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125ml (1/2 cup) thin cream
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310ml (1 1/4 cups) water
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2 x 50g Nestle Violet Crumble chocolate bars, coarsely chopped
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1 x 375g btl Green’s original pancake shake
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20g butter, melted
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Vanilla ice-cream, to serve
Method
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Step 1
Combine the sugar and cream in a saucepan over high heat and cook, stirring occasionally, for 3-5 minutes or until sugar dissolves and sauce thickens slightly. Remove from heat.
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Step 2
Add the water and half the Violet Crumble to the bottle of pancake mix. Shake until well combined.
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Step 3
Brush a non-stick frying pan with a little melted butter to grease. Place over medium heat. Pour two 2 tablespoonful-portions of batter into the pan to form two 8cm-diameter pancakes. Cook for 1-2 minutes or until bubbles appear on the surface and pancakes are golden underneath. Turn and cook for a further 1-2 minutes or until golden. Transfer to a plate lined with paper towel and cover with foil to keep warm. Repeat, in 7 more batches, with the remaining batter, reheating and brushing the pan with butter between batches.
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Step 4
Divide the pancakes among serving plates. Top with ice-cream and drizzle with caramel sauce. Sprinkle with remaining Violet Crumble to serve.