Pancake Parcels
Whip up a delightful breakfast surprise with these Pancake Parcels! Stuffed with your favorite fillings and drizzled with syrup, they're a scrumptious twist on a classic morning favorite.
98% would make again
Total Time
50 minutes
50 min
Prep Time
10 minutes
10 min
Cook Time
40 minutes
40 min
Total Time
50 minutes
50 min
Prep Time
10 minutes
10 min
Cook Time
40 minutes
40 min
Ingredients
for 5 pancakes
- ⅘ cup flour (100 g)
- 2 tablespoons cocoa powder
- 2 tablespoons icing sugar
- salt, to taste
- 2 eggs
- 1 cup milk (236 mL)
- ⅕ cup water (50 mL)
- 2 tablespoons butter, for cooking
- ¾ cup frozen raspberry (100 g)
- vanilla ice cream, to taste
- strawberry lace
Nutrition Info
- Calories 234
- Fat 8g
- Carbs 31g
- Fiber 3g
- Sugar 7g
- Protein 7g
Estimated values based on one serving size.
Preparation
- Sieve the flour, cocoa powder, icing sugar and salt into a large bowl
- Make a well in the centre and whisk in the eggs
- Combine the milk and water and slowly add it to the mixture while continuing to whisk.
- Melt a small knob of butter in a large frying pan on a medium heat.
- Spoon a ladle full of the mixture onto the pan and swirl it around to get a nice thin layer of batter.
- Cook for approx. 2.5 minutes and flip the pancake once.
- NOTE: You can go for it the cool way, or just use a spatula, we’re not judging you. ;)
- Cook further for 60 more seconds and remove from the heat.
- Pour the 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.)
- Spoon a dollop of ice cream into the center of the pancake, and pour over a few spoons of the raspberries.
- Wrap the pancake up around the ice cream and use a strawberry lace to tie it all together.
- Enjoy!
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