Chocolate Pancakes with Mocha & Mint Cream

INGREDIENTS

• 1 cup self-raising flour
  
• 2 Tbsp cocoa
  
• 1/2 tsp bicarbonate of soda
  
• 2 Tbsp caster sugar
  
• 1 1/3 cup milk
  
• 1 egg lightly beaten
  
• 15g butter melted
  
• 1 egg white
  
• 300ml carton cream
  
• 1/4 cup icing sugar
  
• 1 Tbsp Prenzel Peppermint Schnapps
  
• Prenzel Chocolate Mocha Tipsy Topping

METHOD

Sift flour, cocoa and soda into large bowl, stir in sugar. Make a well in the centre and gradually stir in combined milk, egg and butter; mix well.

Beat egg white in a small bowl until soft peaks form, fold into batter.

Pour 2 to 3 Tbsp of batter into a heated and greased frying pan and cook over a medium heat until browned underneath.

Turn pancake and brown on the other side. Repeat with the remaining batter.

Mint Cream - whip cream until soft peaks form then fold in icing sugar and Prenzel Peppermint Schnapps.

Serve hot with the mint cream and drizzled with Mocha Choca Tipsy Topping.