Rocky Road Pancakes Recipes

Steps:

• Combine milk and vinegar in a large bowl. Set aside for 5 minutes.
• Meanwhile, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
• Whisk eggs, butter, and vanilla extract into the milk-vinegar mixture. Add flour mixture and whisk until no lumps remain. Gently fold in marshmallows and walnuts.
• Heat a lightly oiled griddle over medium-high heat. Drop 1/3 cup of batter onto the griddle for each pancake; cook until tops begin to bubble, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Steps:

• Whisk egg yolks and milk in a medium bowl until smooth. Combine flour and sugar in a large bowl. Mix in milk mixture to form a smooth mixture. Mix in Choc Bits and coconut.
• Beat egg whites in a small bowl with an electric mixer until firm peaks form. Fold egg whites into batter, in two batches, until just combined.
• Heat a large non-stick frying pan over a medium heat. Spray pan with cooking oil. Drop tablespoons of mixture into pan, making 6 pancakes at a time. Cook over medium heat until bubbles appear on surface. Turn pancakes over and cook until lightly browned underneath. Remove from pan. Cover to keep warm. Repeat method with remaining batter.
• To make sauce, combine all ingredients in a small pan. Stir over low heat until warm and smooth.
• Serve pancakes warm or cold with chocolate sauce. Sprinkle with extra marshmallows and shredded coconut.
• Tip. Serve with ice-cream or cream, if you prefer.

Steps:

• Combine dark chocolate chips, butter, and maple syrup in a heat-safe bowl and place over a saucepan filled with about 1 inch of hot water set over the lowest heat setting on the stovetop. Allow mixture to melt; do not stir.
• While mixture melts, line an 8x8-inch baking pan with plastic wrap.
• Slowly stir melted chocolate mixture together with a spatula until shiny and smooth. Remove from heat and stir in marshmallows and almonds until combined.
• Quickly transfer mixture into the prepared baking pan. Distribute evenly but do not smooth or press down the top--try to preserve a rough texture on the top. Let cool to room temperature, about 30 minutes. Wrap in plastic wrap and refrigerate until well chilled and firm, about 2 hours.
• Sift cocoa over the top and cut into 16 squares.

Steps:

• Preheat a large skillet or griddle to medium heat.
• In a medium mixing bowl, stir together flour, sugar, baking powder, baking soda, salt and cocoa powder.
• In another medium mixing bowl, whisk one egg until frothy. Then add milk and oil; then whisk until combined.
• Make a well in the center of the dry ingredients and whisk in the wet ingredients all at once.
• Set out walnuts, white chocolate chips and semi-sweet chocolate chips, so they are easy to access when you're ready to add onto your freshly-poured pancake batter.
• Using a 1/4 cup sized measuring cup, pour batter onto a hot, greased skillet/griddle over medium heat, leaving enough space between each pancake for them to expand.
• Immediately sprinkle each with approximately 1 tbs. each of nuts and chips.
• Cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry. Turn and cook for another 2 minutes until golden brown.
• Serve hot with butter and maple syrup.

Steps:

• Grease and line an 18cm square brownie tin with baking paper.
• Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
• In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
• Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
• Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.