Prep: 35 min Cook: 30 min Servings: 6
- 1 ½ cups self-raising flower
- 2 tbsp cocoa powder
- 2 tbsp caster sugar
- 1 egg, lightly whisked
- 1 ¼ cups milk
- 2 x 25g Nestle Peppermint Crisp chocolate bars, coarsely chopped
- 20g butter, melted
- 6 scoops of mint chocolate chip ice-cream
- 40g Nestle Aero Peppermint chocolate bar, coarsely chopped
- 100g dark chocolate, chopped
- 2/3 cups thickened cream
- 1 tbsp brown sugar
Step 1: Preheat Oven to 100c. Sift the flour, cocoa powder and sugar into a large bowl. Whisk the egg and milk in a jug and add to the flour mixture, set this aside for 15 minutes to rest.
Step 2: Meanwhile, to make the chocolate sauce, combine the chocolate, cream and sugar in a small saucepan over low heat. Cook, stirring for 3-4 minutes or until the chocolate melts and the sauce is smooth.
Step 3: Add half the chopped Peppermint Crisp bar to the pancake mixture and gently fold to combine. Heat a large non-stick frying pan over medium-low heat. Brush with a little melted butter and pour ¼ cup of the batter into the pan allowing room for it to spread, cook this for 2 minutes or until bubbles appear on the surface. Turn and cook for a further 1-2 minutes, transfer to a baking tray and cover it loosely with foil and place it in the over to keep warm. Repeat with the remaining batter.
Step 4: Stack pancakes on serving plates, top with ice-cream and drizzle with chocolate sauce. Add remaining chocolate bars to pancakes.