Rocky Road Pancakes

• makes 36

• Preparation time: 10

• Cooking time: 20

Ingredients

3 eggs, separated
1 cup milk
1 1/2 cups self-raising flour
1/4 cup caster sugar
1/2 cup Milk Choc Bits
1/2 cup White Choc Bits
1/4 cup shredded coconut
cooking oil spray
chopped marshmallows and shredded coconut, to serve


CHOCOLATE MARSHMALLOW SAUCE

125g milk chocolate, chopped
1 cup marshmallows, chopped
1/2 cup cream

Method

1. Whisk egg yolks and milk in a medium bowl until smooth.

2. Combine flour and sugar in a large bowl. Stir in milk mixture to form a smooth batter. Stir in Choc Bits and coconut.

3. 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.

4. 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.

5. To make sauce, combine all ingredients in a small pan. Stir over low heat until warm and smooth.

6. Serve pancakes warm or cold with chocolate sauce. Sprinkle with marshmallows and shredded coconut.

Notes

Serve with ice-cream or cream, if you prefer.