Cheesecake filled, chocolate covered pancakes - all drenched in Lyle's goodness. Perfect.
Follow these steps for cheesecake chocolate pancake heaven...
Sift the flour and cocoa into a large bowl, and make a hollow in the centre. Whisk the milk and eggs together then gradually pour into the hollow, continuing to mix as you pour.
Whisk together until you have a smooth batter, then beat in the melted butter. Alternatively, just put all the ingredients into a food processor or blender and whizz until smooth.
Heat a non-stick 18cm/7inch pan on a medium heat until there is a slight haze coming from it. Brush with butter or oil and pour in about 70ml of batter (use a small ladle if available). Tilt the pan so the batter evenly covers the bottom.
Cook for 1 minute or until the liquid batter has set and the pancake is golden. Loosen the edges of the pancake with a spatula and give a little shake - it should come loose and move in the pan. Then either flip the pancake or turn it over using a fish slice, and cook for a further minute.
Continue to cook the rest of the batter in the same way.
Heat the oven to 190°C/Fan 170°, Gas 5.
For the filling, mix together the ricotta, Tate & Lyle Golden Caster Sugar, chocolate chips and cream. Spread the filling over half of each pancake then fold into quarters, and arrange in a greased ovenproof dish. Cook in the oven for 8-10 minutes. Serve the pancakes smothered in Lyle's Squeezy Chocolate Syrup.
Ingredients – 10 items
Lyle's Chocolate Cheesecake Pancakes
All purpose flour
Full fat milk
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Chocolate chips, white, milk or dark chocolate
Lyle’s Squeezy Dessert Chocolate Syrup
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