CHOCOLATE FLOWER PANCAKES, frugal, low-sugar, fat-free option, an Indulgence

Perfect for mums & kids on Mothers' Day...

Easy-Peasy Chocolate Flower Pancakes with butter & maple syrup,
perfect for kids prepping Mum's breakfast tray

This is a simple mum-delighting treat which kids will have a lot of fun with.  If they're old enough, they can make the batter from scratch but depending on their kitchen skills, supervision will probably be needed during the cooking stages.  The batter is made the day before. 

It doesn't really matter whether the pancakes end up looking pretty or like Impressionist art.  What's important is that the kids have a hand in making them, the pancakes look different and, most important, taste fantastic.    

The pancakes are at their best served with maple syrup, honey or jam plus crisp bacon if you're not vegetarian.  Leftovers are traditionally served at teatime lightly buttered.  They also make a great lunchbox treat -- not a bad way to impress one's classmates.

Cost: £1.00

Makes: 16-18 

   8 oz/226 gm self-raising flour (plain flour: add 1.5 tsp baking powder)

   1 tbsp sugar
   1/8 tbsp salt

   275  ml/1 1/4 cup less 2 tbsp whole milk

      2 med eggs

      1 tsp cream of tartar (in the baking powder/soda section)

        2 tbsp cocoa
     2 tsp  sugar
  

Method:

1. Sift flour, salt and baking powder if using, into a bowl
2. Whisk milk and eggs in a separate container 
3. Add wet ingredients to dry; stir until mixed then sprinkle over cream of tartar; blend
4. Rest batter minimum 20 mins or pref overnight
5. Remove a generous third of a cup of batter; mix in 2 tbsp cocoa and scant 1 tbsp sugar
6. Start heating up griddle or pan to medium high
7. Allow batters to to come to room temperature
8. When ready to cook, reduce heat to med
9. Lightly brush pan with veg oil or butter (opt) 
10. Preheat oven to 150c/200f
11. Using a 1/4 teaspoon measuring spoon, drop 3 or 4 small blobs of chocolate batter near the centre of where the pancake will be; don't worry if there are dribbles, they add to the prettiness of the pattern
12. Dollop a generous tablespoon of white batter onto the chocolate blobs (covering the pattern); use back of the spoon to gently flatten the batter to encourage even cooking
13. Leave to cook until bubbles appear at the edges, about 3 mins.  If you lift one side of the pancake with an egg flipper, the pancake should be golden brown with chocolate accents  
14. Flip when ready; the second side will also take 3 minutes
15. Place on greaseproof paper on a plate; cover with a clean tea towel, place in the bottom of the oven
16. Continue making the rest of the pancakes; insert a layer of greaseproof paper between layers to prevent sticking 
17. Serve hot, with butter (opt) & maple syrup/honey/jam.  Crisp bacon goes well with these.  
18. For a lunchbox, spread with butter & jam  

Tip:
If the kids are cooking for the first time, it will be easier if they measure each ingredient into a separate bowl; someone will need to check them against the recipe  

                               

For more hot breads, go to NavBar/RecipesI:Baking 

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.