Lyle's Dreamy Choco-nut Cream Pancakes

Lyle's Dreamy Choco-nut Cream Pancakes

Rich cream, crunchy nuts and Lyle's golden goodness…...




5 minutes


25 minutes



  • 300ml full fat milk
  • 2 medium eggs
  • 125g plain flour
  • 25g butter, melted
  • Extra melted butter or vegetable oil for frying


  • 300ml double cream
  • 40g chopped mixed nuts
  • 25g chocolate, grated
  • 4 tbsp Lyle's Golden Syrup


Get that dreamily nutty chocolate taste - topped off perfectly with Lyle's

  1. Whip the cream until it forms soft peaks, then fold in the chopped nuts and grated chocolate. Put to one side.
  2. Whisk milk and eggs together in a jug. Put the flour into a large bowl, and make a hollow in the middle –- then gradually pour the milk mixture into the centre, whisking as you pour. Continue until you have a smooth batter, then whisk in the melted butter. [You can also just put all the ingredients into a food processor or blender and whizz until smooth.]
  3. Now you’'re ready for the pancakes -– use a non-stick 18cm/7inch pan for best results. Heat the pan on medium until there is a slight haze coming from it. Brush it with butter or oil then pour in about 70ml of the batter. Tilt so the batter evenly covers the bottom of the pan.
  4. Cook for about a minute or until the liquid batter has set and the pancake is beautifully golden. Loosen the edges of the pancake with a spatula and give a little shake -– it should come loose and move in the pan. Flip the pancake over, then cook for a further minute.
  5. Prepare more the same way. Take each pancake (not too hot -– careful) and spread with the mixture, quickly roll up and then cut into 5cm diagonal pieces. Transfer to a plate, drizzle with Lyle's Golden Syrup -– and you'’re done.



Enjoy this creamy treat for a special morning start -– or a great dessert at any time!