Natural pancakes wrapped in HB Frantic Fudge Ice Cream

Prep: 10 mins
Cook: 10 mins
Natural pancakes wrapped in HB Frantic Fudge Ice Cream
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.

Makes 20

Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Dairy, Flour, Chocolate, Eggs, Sugar, Ice Cream

Recipe Type

Level of Difficulty

Other recipes you may like