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Ice-cube tray mini raspberry and white chocolate pancakes recipe
Ice-cube tray mini raspberry and white chocolate pancakes recipe
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
22 minutes
Make freezer-ready pancake cubes with white chocolate, raspberry center for quick morning treats. Bake in 15 minutes.
Ingredients:
  • 150g (1 cup) self-raising flour
  • 20.00 gm caster sugar
  • 250ml (1 cup) milk
  • 1 egg, lightly whisked
  • 20g butter, melted
  • 35g white choc bits
  • 16 fresh raspberries
  • Maple syrup, to serve
Instructions:
  • In a large bowl, combine the flour and sugar. Create a well in the center and pour in the milk and egg. Mix until a smooth batter forms, gradually incorporating the flour. Add the butter and stir until well combined. Transfer the batter to a jug.
  • Divide the batter evenly among 16 holes of two 12-hole 30ml ice cube trays. Sprinkle the tops with white chocolate bits. Place a raspberry in the center of each and gently press down to submerge the white chocolate bits. Freeze for 8 hours or overnight.
  • 1. Preheat your oven to 220C/200C fan forced and line a baking tray with baking paper. 2. Place 6 frozen pancake cubes on the tray, leaving room for spreading. 3. Bake for 10-12 minutes until golden around the edges. 4. Serve the pancakes drizzled with maple syrup. Enjoy these delicious Ice-cube tray mini raspberry and white chocolate pancakes!

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