Rich cream, crunchy nuts and Lyle's golden goodness...
Get that dreamily nutty chocolate taste - topped off perfectly with Lyle's
Whip the cream until it forms soft peaks, then fold in the chopped nuts and grated chocolate. Put to one side.
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.]
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.
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.
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.
Ingredients – 5 items
FOR THE PANCAKES
Full fat milk
All purpose flour
Chopped mixed nuts
Lyle’s Golden Syrup
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Ideal for baking and toppings, and a perfect companion for pancakes and porridge.View all products