Chocolate Swirl Pancakes
- 1 cup sifted cake flour
- 3 eggs, beaten until light
- 1 tablespoon sugar
- ¼ teaspoon salt
- 2 cups milk or water (use soda water for a lighter pancake)
- 1 Tablespoon melted butter
- 120ml Nutella, melted
Sift the flour and salt and mix with the sugar and eggs.
Add the milk gradually and beat to a smooth creamy consistency.
Add the melted butter and swirl in the Nutella.
Heat a 28cm Le Creuset Toughened Non Stick Crêpe Pan, and pour just enough batter to cover it thinly.
Brown it on one side, then turn and brown on the other.
Store the pancakes in a pile until you are ready to serve them.