Pancakes, fruit, chocolate and Jelly Belly jelly beans - these flip-tastic pancakes contain all my favourite ingredients. Yum !
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Jelly Belly Chocolate American Pancakes
Thick, fluffy American style pancakes make a delicious breakfast, and are far too good to be saved only for pancake day. Nevertheless, Pancake Day is so worth celebrating and Jelly Belly® jelly beans make an inspiring and delicious addition to any recipe.
We've used Jelly Belly Dark Chocolate Milkshake in these pancakes to give them a chocolate flavour, and decorated with berries and chocolate dip Jelly Belly beans.
Makes 6 - 8 Pancakes
Serves 2
100g plain white flour
1tsp baking powder
2 free range eggs
100ml Jelly Belly Dark Chocolate Milkshake
Knob of butter
Jelly Belly Chocolate Dip beans, fresh berries and caramel sauce to serve.
Mix together flour, baking powder, eggs and the Jelly Belly Dark Chocolate Milkshake. Do not overbeat, as this will result in tougher pancakes.
To cook a few at a time - heat a little of the butter in a frying pan over a medium heat, and pour in about half a ladle of the pancake batter.
Turn once with a spatula, when bubbles start to rise to the surface and when a skin has started to develop on the surface.
Keep warm in the oven whilst you cook the rest.
Served stacked with fresh berries, Jelly Belly Chocolate Dip beans and a generous drizzle of caramel sauce accompanied with the remainder of the milkshake.
Jelly Belly Vanilla Pancakes
A classic English crêpe style pancake, but gently flavoured with vanilla from a Jelly Belly French Vanilla Milkshake. Serve with a traditional sugar and a squeeze of lemon, of fold the pancakes and fill with a lemon cream
Makes 6 - 8 Pancakes
Serves 2
For the pancakes
100g plain white flour
2 free range eggs
200ml Jelly French Vanilla Milkshake
75ml water
Knob of butter
For the lemon curd cream
120ml double cream
1 heaped tbs lemon curd
To serve
Fruit flavoured Jelly Belly Beans, fresh berries, icing sugar, chocolate sauce
Mix together the flour, eggs, and half the milkshake. Add the rest of the milkshake and the water and whisk until the mix is smooth and the consistency of thin cream.
Heat a little of the butter in a large non stick frying pan over a medium heat, and pour in about half a ladle of the pancake batter.
Tilt the pan gently swirling the batter to spread it out, and return to the heat. Cook for about 45 seconds to a minute until golden and solid, and either flip with a spatula or fish slice or toss. Cook the other side for 30 seconds or so until done.
Transfer to a warm plate whilst you cook the rest of the pancakes, or eat immediately.
To make the lemon curd cream, simply whisk the cream and lemon curd together until the mixture is stiff and holds a peak.
To serve fold the pancakes into quarters to make a pocket, fill each with lemon curd cream and serve decorated with Jelly Belly Beans, fresh berries, a sprinkle of icing sugar and a drizzle of chocolate sauce. Alternatively serve the classic way with a sprinkle of sugar and a squirt of lemon juice.
Recipe, styling and photography by Helen Best-Shaw, Fuss Free Flavours for Jelly Belly UK
OMG these sound like heaven in a pancake!! x
ReplyDeleteOh my, my guys would love Jelly Belly pancakes.
ReplyDeleteI would never have considered putting jelly beans in pancakes but these look delicious!
ReplyDelete