Pancakes made with KITKAT®
Are you looking for a delicious American pancake recipe? Why not try our chocolate filled pancake recipe with crunchy KITKAT® Spread . Offering a truly tasty pancake experience for any customer. This classic pancake recipe is simple and delicious; pancakes are one of the tastiest desserts. On top of the flavour that a pancake brings, this chocolate filled pancake recipe also adds another delicious element with KITKAT® spread for an extra layer of flavour. That’s why these KITKAT® pancake is a great addition to any dessert menu. This American pancake recipe really brings KITKAT® to life, using the spread to add a crunchy filling. make pancakes more exciting with a crunchy surprise in the middle, which has the delicious iconic flavour of the globally renowned and loved KITKAT®.
Picture shows 2 portions. 1 pancake = 1 portion
Ingredients
- 140g KITKAT® Spread
- 70g KITKAT® Mix in
- 196g plain flour
- 6g baking powder
- 58g сaster sugar
- 266ml semi-skimmed milk
- 73g egg, whole
- 41g unsalted butter
- 3g cocoa powder
- 560g blueberries and raspberries
Preparation
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1Soften KITKAT® spread, and combine with KITKAT® Mix in.
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2Pipe a 4mm layer of the mix into a 6cm diameter cake ring placed on top of silpat mat.
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3Lift and repeat for all.
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4Freeze and keep chilled until use.
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5Separate the egg whites from the yolk. Whisk the egg white until frothy, and gradually add in the sugar.
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6Combine flour, baking powder and egg yolk. Add the milk to make a batter.
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7Fold into the egg white mixture. Gently fold in the melted butter.
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8Reserve 40g and add cocoa powder to it. Transfer to a piping bag.
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9Heat an 8cm pancake pan over a medium heat and grease lightly. Pipe reverse ‘KK’ with cocoa batter.
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10Pour in enough batter to cover the letters and the base of the pan. Cook until bottom side is golden brown, then remove from the pan and set aside.
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11Repeat the process of heating and greasing the pan, piping ‘KK’ and pouring batter.
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12Cook halfway and place one of the prepared inserts in the middle. Press down lightly. Cover with the first pancake half and press around the edges to seal with the still raw batter of the second half.
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13Cook until the bottom half is golden brown and the edge is completely sealed.
NUTRITIONAL INFORMATION
|
Typical Values |
Per 100g |
Per serve |
Reference Intake |
% RI* |
|---|---|---|---|---|
|
Energy |
972 kJ 232 kcal |
1726 kJ 411 kcal |
8400 kJ 2000 kcal |
21%
|
|
Fat |
9.1g |
16.2g |
70g |
23% |
|
of which: saturates |
4.0g |
7g |
20g |
35% |
|
Carbohydrate |
31.8g |
56.4g |
260g |
22% |
|
of which: sugars |
17.3g |
30.7g |
90g |
34% |
|
Fibre |
2.1g |
3.8g |
- |
- |
|
Protein |
4.6g |
8.1g |
50g |
16% |
|
Salt |
0.23g |
0.42g |
6g |
2% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
Éclair made with KITKAT®
