Lemon & White Chocolate Pancake Pops
Crowd-pleasing Lemon & White Chocolate Pancake Pops from Dairy Diary.
Self-raising flour 75g (3oz)
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)
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.
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.
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.