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Lyle’s Dreamy Choco-nut Cream Pancakes

Prep

5 min

Bake

25 mins

Serves

5 to 10

Difficulty

Easy

About

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

made using

Lyle’s Breakfast Bottle

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Instructions
Ingredients
Reviews

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

Step 1

Whip the cream until it forms soft peaks, then fold in the chopped nuts and grated chocolate. Put to one side.

Step 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.]

Step 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.

Step 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.

Step 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.

Ingredients

Serving

1

FOR THE PANCAKES

Milk

Full fat milk

300 ml
Eggs

Egg

2
Flour

All purpose flour

125 g
Butter

Butter, melted

25 g
Rapeseed-oil

Vegetable oil

For frying

TO SERVE

Cream

Double cream

300 ml
Mixed nuts

Chopped mixed nuts

40 g
Chocolate

Chocolate

Grated

25 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

4 tbsp

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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