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Pancakes with fruit compote and hot chocolate sauce
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This dessert is made extra special by the addition of a few fabulous ingredients - and there should even be enough for seconds!
Makes: 16 pancakes
200g plain flour
2 medium eggs, lightly beaten
500ml semi-skimmed milk
2 tbsp vegetable oil
100g pack Gü Mini Puds: Cheeky and Saucy Little Pots au Chocolat (from the chiller cabinets. Contains 2 pots)
2 x 225g tub Yeo Valley Organic Strawberry and Apple Fruit Compote
8 tbsp half-fat crème fraîche
To freeze, layer the cooked pancakes between baking parchment and wrap in foil before freezing for up to 1 month. Reheat the defrosted pancakes in the oven before filling, or use ready-made pancakes.
Typical values per serving:
This recipe was first published in January 2006.