| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 6 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 401 |
| Fat | 16g |
| Saturates | 10g |
| Protein | 8g |
| Carbs | 54g |
| Sugars | 24g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the crosses, combine 4 tbsp of cake flour and water in a small bowl, whisking all the lumps out. Pour the mix into a disposable piping bag and set aside.
To make the pancake, whisk 175g of cake flour, baking powder, sugar, mixed spice and cinnamon in a large bowl. Make a well in the centre.
In a separate bowl whisk together the milk, egg, vanilla extract and melted butter. Add the wet ingredients into the centre of the well and whisk to make a smooth batter. Add the mixed peel and chocolate chips.
Heat a non-stick frying pan and add a little butter. Pipe a cross into the pan and drop 60ml of the batter on top of the cross. Pipe another cross on top of this, if desired.
Place a lid on top of the pan and cook for 2 minutes over a low heat until puffed.
Flip the pancake over and cook for 1-2 minutes. Stack on top of each other.
To make the chocolate sauce, finely chop the dark chocolate. Heat the coconut milk and pour over the chocolate. Stir until melted. Serve with the pancake.
