Cakes Chocolate Dessert

Nestlé Professional KITKAT® Spread with Pancake Recipe

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
  • 0:20 TIME
  • 14 Portions
  • medium

INGREDIENTS

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

Topping 

  • 560g blueberries and raspberries

METHOD

Preparation

Filling:  

  1. 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.

Pancake: 

  1. Separate the egg white from the yolk. 
  2. Whisk the egg white until frothy, and gradually add in the sugar.
  3. Combine flour, baking powder and egg yolk. Add the milk to make a batter.
  4. Fold into the egg white mixture.
  5. Gently fold in the melted butter.
  6. Reserve 40g and add cocoa powder to it. Transfer to a piping bag.
  7. Heat an 8cm pancake pan over a medium heat and grease lightly.
  8. Pipe reverse ‘KK’ with cocoa batter.
  9. Pour in enough batter to cover the letters and the base of the pan.
  10. Cook until bottom side is golden brown, then remove from the pan and set aside.
  11. Repeat the process of heating and greasing the pan, piping ‘KK’ and pouring batter. 
  12. Cook halfway and place one of the prepared inserts in the middle. Press down lightly. 
  13. Cover with the first pancake half and press around the edges to seal with the still raw batter of the second half.
  14. Cook until the bottom half is golden brown and the edge is completely sealed. 
  15. And just like that, you have your very own KITKAT® pancake.

NUTRITION INFORMATION

Typical Values 

Per 100g

Per serve

Adult RI

% RI*

Energy

972 kJ

232 kcal

1726 kJ

411 kcal

 

2000 kcal

 

21%

Fat

9.1g

16.2g

70g

23%

of which: saturates

4.0g

7.0g

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%

Sodium

0.09g0.17g2.4g7%

Salt

0.23g

0.42g

6g

7%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.