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Dairy
Easy
30 Minutes
Diets 
A sweet and delicious breakfast to treat the children on a weekend morning – mini pancakes dotted with chocolate chips, served with chocolate sauce and colored sprinkles. Yields 15 mini pancakes
2 tablespoons sugar
1 large egg yolk
1 ounce (25 grams) melted butter
1/2 cup (125 milliliters) milk
1/2 teaspoon Gefen Vanilla Extract
pinch of salt
3/4 cup (100 grams) flour
1 teaspoon Haddar Baking Powder
1 ounce (25 grams) Elite Milk Chocolate (or dark or white chocolate), finely chopped
2 and 1/2 ounces (75 grams) Elite Milk Chocolate
1/4 cup (60 milliliters) whipping cream
colored candies
chopped white chocolate
In a bowl, beat the sugar, yolk, butter, milk, vanilla and salt into a smooth mixture.
Add flour and baking powder and stir until you get a smooth batter.
Heat a skillet over a medium fire and oil lightly. Fry the pancakes in batches of five or six, using two teaspoons of batter for each pancake. Leave space between the pancakes. Sprinkle some chopped chocolate on top.
When the upper part begins to set and small bubbles form, turn over and continue to fry for about half a minute.
Transfer to a serving dish and repeat with the rest of the batter and chocolate.
Chop the chocolate and put in a bowl.
Add cream and melt together in a microwave or in a Bain-Marie until everything is melted and the mixture is smooth.
Serve the pancakes hot with chocolate sauce and sprinkles.
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