For the pancakes:
230g plain flour
Pinch of salt
½ tsp baking powder
1 tbsp caster sugar
2 large eggs
200ml whole milk
150g milk chocolate chips
150g Rice Krispies
Golden syrup or maple syrup
- Sift the flour, salt, baking powder and sugar into a large bowl and make a well in the centre. Add the eggs and milk and whisk until smooth, adding a splash of extra milk if needed. Fold in 100g each of the chocolate chips and Rice Krispies.
- Melt some butter in a heavy frying pan over a medium-high heat. Add a small ladleful of the batter to the pan. Cook for about two minutes until bubbles start to appear in the centre of the pancakes, then flip them and cook for another minute. Transfer to a plate and keep warm while you repeat with the rest of the batter.
- In a bowl, melt the remaining chocolate chips. Fold in the remaining Rice Krispies, then spread out on a tray. Allow to set in the fridge for five minutes, then crush into small chunks.
- Stack the pancakes and dollop some cream on top. Drizzle with golden syrup and sprinkle with the crushed chocolate Krispies mixture.
635kcals, 15.8g fat (9.6g saturated), 105.4g carbs (29.4g sugars), 16.3g protein, 2.8g fibre, 0.38g sodium