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Lemon & White Chocolate Pancake Pops

Lemon & White Chocolate Pancake Pops

Crowd-pleasing Lemon & White Chocolate Pancake Pops from Dairy Diary.

 

Lemon & White Chocolate Pancake Pops

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.

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