Pancake Parcels


  • 100g plain flour
  • 15g cocoa powder
  • 15g icing sugar
  • Pinch of salt
  • 2 eggs
  • 225ml milk
  • 50ml water
  • 30g butter, for cooking
  • 100g frozen raspberries
  • Vanilla ice cream
  • Strawberry laces

1. Sieve the flour, cocoa powder, icing sugar and salt into a large bowl
2. Make a well in the centre and whisk in the eggs
3. Combine the milk and water and slowly add it to the mixture while continuing to whisk.
4. Melt a small knob of butter in a large frying pan on a medium heat.
5. Spoon a ladle full of the mixture onto the pan and swirl it around to get a nice thin layer of batter.
6. Cook for approx. 2.5 minutes and flip the pancake once. You can go for it the cool way, or just use a spatula, weโ€™re not judging you. ๐Ÿ˜‰
7. Cook further for 60 more seconds and remove from the heat.
8. Pour 100g frozen raspberries into a pot and cook, along with 3 tbsp of water on the lowest setting with the lid on for 5-6 minutes. (You can also use fresh raspberries with 5-6 tbsp of water.)
9. Spoon a dollop of ice cream into the centre of the pancake, and pour over a few spoons of the raspberries.
10. Wrap the pancake up around the ice cream and use a strawberry lace to tie it all together.
11. Tuck in!

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