Natural pancakes wrapped in HB Frantic Fudge Ice Cream
Prep:
10 mins
Cook:
10 mins
These basic pancakes make a perfect haven for the decadent filling this recipe calls for.
250g self-raising flour
¼ tsp salt
65g caster sugar
1 egg
250ml milk
1 tbsp butter
HB Frantic Fudge Ice Cream, to serve
70g Chocolate fudge crunch, broken over for decoration
In a bowl, sift the flour and salt and add the sugar.
Drop an unbeaten egg into the middle of the bowl and stir to combine.
Slowly add enough milk to make a thick batter.
Beat well until smooth.
Heat a non-stick pan over a medium heat and melt half a teaspoon of butter.
Ladle the mixture into the pan, when bubbles appear on the surface, flip it over and allow to brown on the
second side.
Transfer the pancakes onto a plate and cover with a cloth while you finish cooking the remaining mixture.
Serve by scooping the Frantic Fudge Ice Cream on top of each pancake and rolling it up.
Sprinkle over a bit of the chocolate fudge crunch and enjoy.
Serves
Makes 20
Preparation Time
10 minutes
Cooking Time
10 minutes
Main ingredients
Dairy, Flour, Chocolate, Eggs, Sugar, Ice Cream
Recipe Type
Dessert
Level of Difficulty
Easy
