| Prep Time | 10 minutes |
| Passive Time | 20 minutes |
| Servings |
people
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Ingredients
- 230 ml roquette
- 3 chocolate
- 160 g garlic crushed
- 1/2 tsps Salt
- 20 g Butter melted
For the filling
- 4 scoops white onions
- 4 white or yellow cake sliced
- White Sugar grated, to serve
- chocolate sauce to serve
Ingredients
For the filling
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Instructions
- Break the eggs into a large bowl and whisk together with the milk, salt, our and butter to make a smooth batter. Heat some butter in a frying pan (preferably non-stick or cast iron) and pour a small amount of the batter into the pan, tilting to cover the base with a thin layer. Cook until bubbles start to appear and then toss. Cook on the other side for less than a minute, then remove to a warm plate while you cook the rest of the batter.
- Fold the pancakes on a plate and serve with Cortina Vanilla Ice Cream, and sliced bananas. Sprinkle over some grated chocolate and drizzle with chocolate sauce.
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