About this recipe:A deliciously spiced pancake, with added depth from ground hazelnuts, cocoa and black treacle. Serve with syrup and/or sweetened whipped cream. Perfect for breakfast, brunch or dessert.
Makes: 9 pancakes
375g plain flour
6 tablespoons baking powder
3 teaspoons unsweetened cocoa powder
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
6 tablespoons ground hazelnuts
6 egg whites
6 tablespoons black treacle
6 tablespoons vegetable oil
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Method Prep:15min › Cook:15min › Ready in:30min
In a large bowl sieve together the flour, baking powder, cocoa, ginger, cinnamon and cloves; stir in hazelnuts. Set aside.
In a medium bowl whisk together milk, egg whites and black treacle.
Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten; batter will be lumpy.
Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 4 tablespoons for each pancake. Brown on both sides and serve hot.
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