Chocolate Stuffed Pancakes

INGREDIENTS

• 1 cup buttermilk
• 1 egg
• 2 tbsp melted butter
• 1 1/4 cups self raising flour (or plain flour add 1 tsp baking powder)
• Dunnes Stores Hazelnut and Cocoa Spread (or a slice of banana for smaller babies)
• Extra butter to fry pancakes
• Berries to serve

METHOD

1. Add the buttermilk, egg and melted butter to a blender first. This helps to prevent flour from sticking to the bottom. Add the flour, then blend until it is really smooth.
2. Heat a little butter on a non-stick frying pan. Pour about 1/4 cup (60ml) of the batter on to the pan, then quickly add 1/2 teaspoon of the chocolate spread, then cover the chocolate with a little extra batter.
3. Cook until the bubbles start to form on the top of the pancake, then flip and cook the other side until golden.
4. Serve with fresh fruit for a little balance.