Many children in the United States are brought up to love pancakes. As an Italian, I never understand why. Now that I have tried these homemade vanilla fudge pancakes, I'd happily trade my morning croissant for them! Soft, sweet, syrupy...a truly mouth-watering recipe to kick-start your breakfast in the morning or for a quick snack at teatime.
In less than 30 minutes you can easily make 10 gorgeous medium-sized pancakes, topped with vanilla fudge cream and mixed fruits. All you need is some sugar, butter, yoghurt and flour. Not to be confused with French crepes, which are thinner and without milk and leavening agent.
Makes: 10 pancakes
Prepares: 30 Minutes
Cooks: 5 Minutes
180g white flour
1tbs white sugar
8g baking powder
1 pinch of table salt
2 large eggs
180ml whole milk
200g plain yogurt
1tbs unsalted butter, melted
250g Yolli vanilla fudge cubes
Method for Vanilla Fudge Pancakes:
In a large bowl, sift and mix the flour, sugar, baking powder and a pinch of salt. Make a well in the centre and set aside.
In smaller bowl, whisk the eggs, butter and milk. Pour into the well and mix until it becomes smooth and starts to bubble. Add a few drops of vanilla extract.
Place a small non-stick frying pan over a medium heat and add 1tbs of butter. When the butter is melted, blob spoonfuls of the pancake mix into the mix. Pancakes should be around 1cm thick.
After 2-3 minutes, when bubbles start to form on the surface and the base is golden, flip the pancakes with a rubber spatula and cook for another 2-3 minutes. Repeat with the remaining mix.
Place 250g Yolli Vanilla Fudge Cubes into a suitable heatproof bowl and place over a pan of barely simmering water. With a wooden spoon, keep stirring until the blocks are thoroughly melted and have a smooth consistency. The slower they are melted, the better the consistency will be. Remove from the heat and allow to cool briefly. Add a teaspoon of honey to get a more fluid consistency, if necessary.
Pile the pancakes on a plate and top with vanilla fudge cream and mixed fruits.