Pancakes Veg HT DP 45mins
4 Hot Vegetarian Dessert
Oil for frying
Plain Chocolate, grated
Cream to serve
Preheat the oven to 180C, 350F, Gas Mark 4. Place the flour, salt, milk and egg in a large bowl and whisk until smooth and
lump free. Preheat the oven to very low to keep
the first lot of pancakes warm whilst
you're cooking the remainder. Transfer the batter to a measuring jug.
Heat the oil in a frying pan until very hot, then pour most of it into a
leaving just enough oil to coat the pan.
Pour in a little of the batter, tilting the pan to evenly cover the base with a
Fry over a moderate heat, shaking the pan gently so it doesn't stick, until
the underside is golden. This will only take
Using a palette knife, turn the pancakes over and cook the other side until
Remove to a plate and cover with foil whilst you
cook the remaining oil and batter in the same way.
Spread each pancake with raspberry jam and sprinkle with the grated chocolate.
Fold into four and arrange in a shallow ovenproof dish.
Bake in the oven for 8-10 minutes. Serve immediately with whipped cream.
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