Cadbury's Creme Egg Eggless pancake roll Cake.

**WARNING** Try at own risk!!! :) This cake is not for the faint hearted.You have to have a serious sweet tooth,  have a genuine love affair with Nutella, chocolate and Cadbury's Creame Eggs!!!! A small slice will go a long way especially round your waist!!!

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Cadburys Creme Eggless pancake roll cake

by Nayna Kanabar March-22-2016

Eggless crepes rolled with nutella, topped with fresh cream and Cadbury's creme eggs.

Ingredients:

• 1 cup Plain Flour
• 1 teaspoon Baking Powder
• A small pinch Salt
• 1 tablespoon Melted Butter
• 1 teaspoon Sugar
• 1 teaspoon Vanilla essence
• A few squirts Sunflower spray oil
• 1.5 cups Skimmed Milk
• 1 tablespoon Chocolate chips
• 100 ml Fresh Double cream
• 2 large and 8 mini Cadbury's creme eggs
• 3 tablespoons Nutella

Method:

1. Sieve together the flour, salt and baking powder and keep aside2.To the flour add the sugar, vanilla, melted butter and milk and make a thin batter. Cover and leave the batter to rest for 20 minutes. Transfer the mixture into the OXO pancake batter dispenser for easy pouring.3.Spray the frying pan with sunflower spray and wipe surplus off with kitchen paper.4.Place the frying pan to warm up and pour a thin layer of batter into the frying pan, swirl the pan around until batter is thinly spread and covering the whole pan. Wait for bubbles to form and them flick the pan cake and cook underside.Repeat for all batter and keep pancakes covered whilst making more.To Assemble your pancake cake. Whip up the double cream until it's stiff peaks and fill up a piping bag with a star nozzle.2. Lay a pancake on a flat surface and spread with nutella, sprinkle with a few chocolate chips. Roll up the pancakes and arrange the pancake in a spiral in a serving dish. Make all the pancakes in this way and keep adding them to the serving dish in a swirl until the whole dish is packed with pancake swirls.Spread a little more nutella on the top and sprinkle some more chocolate chips on top.Pipe some fresh cream rosettes on top and then decorate with some chopped up cadbury's creme eggs, letting the insides ooze out.Chill and serve.

Details

Prep time: 20 mins Cook time: 20 mins plus 20 min rest time Total time: 40 mins Yield: Serves 4

The pancake batter dispenser, the stainless steel  mixing bowl and the 9 inch balloon whisk featured in this post are all available from Oxo and they would make ideal utensils to have in your kitchen for baking. I was sent the samples to review by OXO, all the opinions are my own.

Chocolate Chip Pancakes with Strawberry Sauce

In April I had the opportunity to collaborate with Onken yoghurts to create a simple and quick recipe video using Onken natural Yoghurts. I made simple chocolate chip pancakes with strawberry sauce that are not only easy to make but they are low fat and taste absolutely delicious. This is my first video experience and I had a very exciting time filming it. I am sharing the recipe below with the video as it would be the perfect Father's day treat to make for Father's day this Sunday.

 Chocolate Chip Pancakes with Strawberry Sauce Video

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Chocolate Chip Pancakes with Strawberry Sauce

by Nayna Kanabar June-23-2015

Light fluffy chocolate chip pancakes with a lovely summery strawberry sauce.

Ingredients:

• 180g Plain Flour
• 60g Sugar
• 1 teaspoon Baking Powder
• 1 handful Chocolate chips
• 240 ml Natural Onken Yoghurt
• 160ml Skimmed Milk
• 1 medium egg
• 1 tablespoon melted butter
• 1 teaspoon vanilla essence
• Sunflower oil spray
• 400g Fresh Strawberries
• 2 tablespoons Sugar
• 1 tablespoon Lemon Juice

Method:

1.Sieve the flour and baking powder in a bowl and stir in the sugar.2.In a jug add the egg, vanilla essence, yogurt, milk and butter and whisk together.3. Fold the wet ingredients into the dry ingredients to form a dropping consistency batter. 4.Reserve a few chocolate chips for garnish and stir in the remaining  chocolate chips into the batter.5. Spray a pan with oil and heat it on medium heat, next spoon some pancake batter into the pan to form a 3 inch pancake. Wait for small bubbles to form. 6.When the batter starts to set, flip the pancake and cook under side.7.Repeat for the remaining batter, spraying the pan with oil in between pancakes as required8.To serve, stack the pancakes and spoon over the strawberry sauce and sprinkle some more chocolate chips.9.Dust with icing sugar and serve with a dollop of Onken yoghurt and remaining strawberries
Strawberry Sauce
1.Reserve 6 strawberries for garnish and hull the remaining strawberries and chop them into small pieces.2.Add the sugar, strawberries and lemon juice to a pan and simmer for 10 minutes until the liquid thickens. Remove from heat and cool.3.For a smooth sauce, blend the sauce, or alternatively you can use it as it is with chunks.

Details

Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Yield: 12-15 Pancakes

Submitting to:

 Lets Cook for Dad event by simplyfood

Savory Sweetcorn drop Pancakes

Breakfast pancakes don't always have to be sweet, for those who like savoury dishes these are perfect to serve for breakfast..

Delicious healthy and fat free tasty savoury pancakes, perfect for breakfast or for a speedy snack.

Ingredients:

240 grams / 8 oz precooked sweet corn(tinned)
30 grams / 1 oz fine rice flour
210 grams / 7 oz fine semolina
170 grams. 6 oz Chobani plain fat free yoghurt
60 ml water
1 teaspoon salt
1 teaspoon fresh ginger paste
2 green chilies finely chopped
1/2 teaspoon bicarbonate of soda
1 tablespoon olive oil

Method:

1.Whisk the natural yoghurt with the water and keep aside.
2.In a bowl add the semolina, rice flour,salt, green chilies and bicarbonate of soda and mix together with a spoon.
3. Coarsely grind the sweet corn and add it to the flours.
4. Add the whisked yoghurt a little at a time until a batter of dropping consistency forms.
5. Dip a kitchen paper in the oil and lightly oil a non stick frying pan.(to limit usage of oil use a nonstick pan)
6. Heat the pan, once its hot reduce the heat to medium and drop a tablespoon of batter in the pan.Spread it out slightly  and cook until bubbles appear on surface.
7. Flip the pancake over and cook this side. Once pancake is cooked remove from pan and repeat procedure for remaining batter.
Serve pancakes with  yoghurt and coconut chutney or dip of your choice.

Submitting to:
Lets cook healthy breakfasts event by simply.food

You may like:
Ginger and honey flapjacks

Mixed Dhal Pudlas (Pancakes)

Rich in protein and very light these pancakes with added vegetables makes them a wonderful and tasty snack.

Ingredients:

4 tablespoons tuvar dhal
8 tablespoons chana dhal
4 tablespoons moong dhal with husk
4 tablespoons moong dhal without husk
1 small red onion finely diced
1 small carrot peeled and grated
1 teaspoon fresh ginger paste
2 tablespoons fresh chopped fenugreek (methi)
1.5 teaspoons salt
4 green chilles finely chopped
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
 6 tablespoons Oil (for cooking pancakes)

Method:

1. Wash and soak all four dhals  in hot water for few hours.
2. Drain access water and grind the dhal in a grinder.
3. Transfer the mixture to a bowl  and add the salt, turmeric, chilli powder and mix.
4. Add the finely chopped onion, grated carrot and the chillis and ginger paste.
5. Add enough water so make the batter of pouring consistency.
6. In a non stick frying pan , oil the frying pan and pour a adle full of the pancake mixture. Swirl around till mixture forms a  thin pancake .
7. Drizzle a little oil around the pancake, when it is set and bubbles begin to form, flip the pan cake over and cook bottom side ,drizzle a little more oil as required.
8. Remove pancake when it is cooked and  repeat for remaining batter.
Serve with pickle and yoghurt chutney.

You may like:
Moong dhal pudlas

Mango and Nutella Pancakes

Delicious pancakes with  chocolate spread and tropical mango.

Ingredients:

120 grams / 4 oz plain flour
125 ml milk
1/2 teaspoon baking powder
2 teaspoons sugar
1 teaspoon vanilla essence
2 tablespoons oil for cooking pan cakes
2 tablespoons nutella
Mango slices from 1 large mango

Method:

1. In a mixing bowl sieve the flour and baking powder.
2. Add the milk and vanilla  and sugar to mix together to form a batter ,thr consistency should be so that it coats the back of a spoon.( Adjust the milk accordingly)
3.Leave to rest for 10 minutes.
4. Heat a non stick pan with a little oil and allow to heat, pour a ladle of pan cake mixture and swirl the pan to form a thin round pancake.

5. Wait for minute or until bubbles start to form and flip the pancake out to cook the other side.
6. Once pancake is golden brown,transfer the cooked pancake on to grease proof paper and repeat for rest of batter.
7. To serve,spread nuttella on to the pan cake and place some slices of mango on top. Fold the pancake and serve with  more mango slices and a dollop of nutella on the side.

Moong dhal pudlas (pancakes)

Moong dhal pudlas (pancakes)- Moong dhal pancakes healthy, protein packed and simply delicious flavoured with spring onions and fenugreek (Methi ).

Ingredients:

1 cup split moong dhal with husk
1.5 cups water
½ cup yoghurt
1 teaspoon eno salts
1 teaspoon salt
½ teaspoon turmeric powder
1 teaspoon fresh ginger paste
2 green chillies finely chopped
½ cup fresh chopped fenugreek
3 spring onions finely chopped
3 tablespoons sunflower oil for cooking pancakes.

Method:

1. Wash the moong dhal and drain water put in blender.
2. Add the salt, turmeric, ginger paste, chillies and fenugreek.
3. Add the measured water and yoghurt and blend to form a dropping consistency batter.
4. Stir in the chopped spring onions and the eno salts.
4. Heat frying pan and oil it. Place a ladle full of mixture and spread it to form a small pancake. (These pancakes are thicker and smaller than the average pancake)
5. Once pancake batter starts to set flip the pancake over and cook underside.
6. Place on kitchen paper and repeat process for rest of batter. Makes about 12 pancakes.

Serve with yoghurts and carrot pickle.

You may like Pudlas

Submitting to:

Priya's easy N tasty pancake event.

Pudla-indian savory pancakes.

Pudla- A savory pancake made from chickpea flour(besan) and fresh fenugreek(methi).Delicately seasoned with chilies and fresh ginger, these pancakes are a wonderful snack option served with pickle and yoghurt.
Ingredients:
8 oz besan (chick pea flour)
2 oz fresh methi finely chopped
1 1/2 teaspoon salt
2-3 green chillies finely chopped
1 teaspoon fresh ginger paste
1 teaspoon oil
1/2 teaspoon eno salts
1/2 teaspoon chilli powder (optional)
2 tablespoons oil for cooking pan cakes.
1/2 pint water to make batter.

Method:

1.Put the water, besan, chillies, ginger, methi leaves, salt in a blender and make a thin batter.
2.To this batter add the 1 teaspoon oil and eno salts and stir.
3.Heat a non stick skillet or frying pan and sparingly oil it.
4. Using a ladle pour some batter on to the hot skillet and spread in circular motion using back of ladle to form thin pancake.
5.When bubbles start to form on pancake, lightly spread oil on to it and flip it over.
6.Cook other side for about 1 -1 1/2 minute.
7.Pancake is ready, repeat procedure for rest of batter.

Serve with yoghurt and Green coriander chutney