Lemon & White Chocolate Pancake Pops
Crowd-pleasing Lemon & White Chocolate Pancake Pops from Dairy Diary 2020.
Ingredients
Self-raising flour 75g (3oz)
Egg 1
Butter 25g (1oz), melted
Caster sugar 1 tbsp
Lemon extract 1 tsp
Full fat plain yogurt 250g (9oz)
White chocolate chips 100g pack
Vegetable oil 1 tsp
Lemon curd 50g (2oz)
Instructions
1
Sift flour into a bowl and make a well in the centre. Add egg, melted butter, sugar, lemon extract, 100g (3½oz) yogurt and half the chocolate chips and stir into the flour until well blended.
2
Heat a large frying pan until hot; brush lightly with oil. Using a 1 tablespoon measuring spoon, spoon four pools of batter onto the pan and cook over a medium heat for 2–3 minutes until bubbles appear and the surface sets a little. Flip and cook for a further 2 minutes until golden. Remove from pan, cover and keep warm while cooking the remaining batter in the same way. You should be able to make 14–16 small pancakes.
3
When ready to serve, use a sharp knife to chop remaining chocolate chips and stir into remaining yogurt. Transfer to a serving bowl, spoon lemon curd on top and gently marble the two mixtures together. Thread the warm pancakes onto skewers or lolly sticks and serve with the dip.
