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Chocolate pancakes with fruit compote and hot chocolate sauce
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These delicious pancakes are made with the help of some ready-prepared products from the chiller cabinet for an easy Pancake Day with a difference.
100g pack Gü Mini Puds: 2 Cheeky & Saucy Little Chocolate Puds (from the chiller cabinets)
100g Waitrose Superfine Plain Flour
1 medium egg, lightly beaten
250ml semi-skimmed milk
1 tbsp vegetable oil
225g tub Yeo Valley Organic Fruit Compote (red)
4 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.
Typical values per serving:
This recipe was first published in February 2005.