Chocolate Marshmallow English Pancakes
These delicious English Pancakes are filled with a decadent chocolate marshmallow ganache that can be whipped up in the microwave.
Equipment
- Large measuring jug / regular measuring jug + small
- Scales / measuring cups
Ingredients
FOR THE ENGLISH PANCAKES
- 400 ml milk
- 150 ml cold water
- 2 large eggs
- 55 g salted butter
- 240 g plain flour
- Generous pinch of salt
- A little butter or vegetable oil for greasing
FOR THE CHOCOLATE MALLOW GANACHE
- 180 g dark chocolate chips or bar (cup measurement based on chips)
- 90 g mini marshmallows
- 150 ml double cream (heavy whipping cream US)
Instructions
MAKE THE BATTER
- Add the milk to a large measuring jug, followed by the cold water and the eggs.
- Melt the butter in a microwave proof bowl for 15-20 seconds. Then stir until fully melted.
- Add the flour and salt to a large mixing bowl. Make a well in the centre and pour in the wet ingredients from the jug. Then add the melted butter. Beat immediately with an electric hand whisk on medium speed until well combined. Set aside.
MAKE THE GANACHE
- Next, make your ganache. Add the chocolate to a medium microwave-proof bowl. Then add the marshmallows and drizzle the cream all over. Microwave for 1 minute, remove and give it a good stir. Continue to microwave in 20-30 second increments, stirring well in between each burst until the marshmallows and chocolate have completely melted and you have a smooth ganache.
COOK THE PANCAKES
- As soon as that’s done, start cooking your pancakes. Heat a medium frying pan over a large hob ring on a medium-low heat for 2 minutes. Using a silicone brush, grease all round the bottom of the pan. Use a ladle to add the batter to the pan and quickly and carefully swirl it round the bottom of the pan, so the batter goes right up to the edge. It will depend on your ladle and your pan how much is the right amount of batter. You want the pancakes to be thin, about 2-3mm. Cook the first side until golden brown, for around 1 min 30-45 seconds, then flip and cook that side until golden, around 45 seconds - 1 minute. You will need to re-grease the pan a few times during cooking. You can add the chocolate filling as you go or cook all the pancakes first and then add the ganache. See notes below for keeping pancakes warm.
- When ready, use a cake spatula or the back of a spoon to spread a generous amount of the ganache all over. Then fold the pancake in half, and then in. quarter.
TO ASSEMBLE
- One at a time, place a pancake spotty side up. Add a large spoonful of the ganache to the centre and using a cake spatula (or back of a spoon) spread it in an even layer across the entire pancake. Then carefully fold in half and then fold in half again to form a quarter pancake.
Notes
COOKING THE PANCAKES ALL AT ONCE
If you choose to cook all the pancakes at once and then spread them with the ganache when done, you can keep the pancakes warm while you cook in a preheated oven at 70ºc/160ºf . You can also do this with the pancakes once filled with ganache. If you do choose to make all the pancakes first and keep warm, it’s best to make the chocolate ganache after.
THE GANACHE
If your ganache starts to set, briefly microwave it to re-melt.
Baby & Toddler
Hold off on the salt and once cooked, serve little one a pancake plain and sliced into strips. You can squeeze over some fresh orange juice if you like for a baby Crépe Suzette.
Nutrition
Calories: 352kcalCarbohydrates: 36gProtein: 7gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 67mgSodium: 80mgPotassium: 245mgFiber: 3gSugar: 12gVitamin A: 481IUVitamin C: 0.1mgCalcium: 84mgIron: 3mg
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