Pancake Clouds

INGREDIENTS

Batter

50g bar Cadbury Bournville chocolate
275ml milk
2 eggs
125g plain flour, sieved
40ml (2 tablespoon) Cadbury cocoa, sieved

Filling

150g carton Greek yogurt
284ml double cream
2.5ml (½ teaspoon) ground cinnamon
396g can pear halves
20ml (1 tablespoon) corn flour
40ml (2 tablespoon) golden syrup
50g butter
20ml (1 tablespoon) castor sugar
125ml milk
2.5ml (½ teaspoon) vanilla essence
100g Cadbury Bournville chocolate
A crepe or small frying pan

METHOD

Make the pancakes by gently heating the
chocolate in the milk until melted.

Pour the liquid into a blender or food
processor, add the
remaining batter ingredients then process
until smooth; or the
batter may be made in a bowl with a whisk
but beat hard to ensure
a light mixture

Heat the pan with a little oil. Pour in just
enough batter to cover the
base thinly, pouring off any excess.

Cook the pancake until nicely browned then
flip over and cook the other side. Repeat
the process to make 8-10.

These can be made up to a day in advance if
required.

Whisk together the yogurt, cream and
cinnamon until thick.

Drain the pears reserving the juice, chop
the fruit then fold into the cream.

In a pan, blend the corn flour with the
fruit juice.

Add the golden syrup, butter and sugar; heat
slowly, stirring continuously, until the
sauce thickens.

Stir in the milk and essence and continue
stirring whilst heating
again until just beginning to boil

Off the heat, stir in the chocolate until
smooth

Fold each pancake into 4.

Fill each one with the cream and pears.
Serve with the warm chocolate sauce.

INFO & TIPS

Cadbury recipes

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