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Pancakes made with KITKAT®

KitKat Pancakes
KitKat Pancakes
  • Preparation time
    20 min
  • Difficulty
    Intermediate
  • Number of servings
    14

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
KitKat Spread 3kg tub - front of pack shot
For the batter:
  • 196g plain flour
  • 6g baking powder
  • 58g сaster sugar
  • 266ml semi-skimmed milk
  • 73g egg, whole
  • 41g unsalted butter
  • 3g cocoa powder
For the filling:
  • 140g KITKAT® Spread
  • 70g KITKAT® Mix in
For the topping:
  • 560g blueberries and raspberries
Preparation
  • 1
    For the filling, soften KITKAT® Spread.
  • 2
    Combine the spread with KITKAT® Mix in.
  • 3
    Pipe a 4mm layer of the mix into a 6cm diameter cake ring placed on top of silpat mat.
  • 4
    Lift the ring and repeat for all.
  • 5
    Freeze and keep chilled until use.
  • 6
    For the pancake, separate the egg white from the yolk.
  • 7
    Whisk the egg white until frothy, and gradually add in the sugar.
  • 8
    Combine flour, baking powder and egg yolk. Add the milk to make a batter.
  • 9
    Fold into the egg white mixture.
  • 10
    Gently fold in the melted butter.
  • 11
    Reserve 40g and add cocoa powder to it. Transfer to a piping bag.
  • 12
    Heat an 8cm pancake pan over a medium heat and grease lightly.
  • 13
    Pipe reverse ‘KK’ with cocoa batter.
  • 14
    Pour in enough batter to cover the letters and the base of the pan.
  • 15
    Cook until bottom side is golden brown, then remove from the pan and set aside.
  • 16
    Repeat the process of heating and greasing the pan, piping ‘KK’ and pouring batter.
  • 17
    Cook halfway and place one of the prepared inserts in the middle. Press down lightly.
  • 18
    Cover with the first pancake half and press around the edges to seal with the still raw batter of the second half.
  • 19
    Cook until the bottom half is golden brown and the edge is completely sealed.
  • 20
    And just like that, you have your very own KITKAT® pancake.

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.

Related Products

KitKat mix-in Pack shot

KITKAT® Chocolate & Wafer Pieces Mix In 400g Pack

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