KITKAT® Pancakes

Cooking Time
20
Portions
14

Ingredients

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  • g plain flour
  • g baking powder
  • g сaster sugar
  • ml semi-skimmed milk
  • g egg, whole
  • g unsalted butter
  • g cocoa powder
  • g KITKAT® Spread
  • g KITKAT® Mix in
  • g blueberries and raspberries

  • 1

    Step 1

    For the filling: Soften KITKAT® Spread.
  • 2

    Step 2

    Combine the spread with KITKAT® Mix in.
  • 3

    Step 3

    Pipe a 4mm layer of the mix into a 6cm diameter cake ring placed on top of silpat mat.
  • 4

    Step 4

    Lift the ring and repeat for all.
  • 5

    Step 5

    Freeze and keep chilled until use.
  • 6

    Step 6

    For the pancake: Separate the egg white from the yolk.
  • 7

    Step 7

    Whisk the egg white until frothy, and gradually add in the sugar.
  • 8

    Step 8

    Combine flour, baking powder and egg yolk. Add the milk to make a batter.
  • 9

    Step 9

    Fold into the egg white mixture.
  • 10

    Step 10

    Gently fold in the melted butter.
  • 11

    Step 11

    Reserve 40g and add cocoa powder to it. Transfer to a piping bag.
  • 12

    Step 12

    Heat an 8cm pancake pan over a medium heat and grease lightly.
  • 13

    Step 13

    Pipe reverse ‘KK’ with cocoa batter.
  • 14

    Step 14

    Pour in enough batter to cover the letters and the base of the pan.
  • 15

    Step 15

    Cook until bottom side is golden brown, then remove from the pan and set aside.
  • 16

    Step 16

    Repeat the process of heating and greasing the pan, piping ‘KK’ and pouring batter.
  • 17

    Step 17

    Cook halfway and place one of the prepared inserts in the middle. Press down lightly.
  • 18

    Step 18

    Cover with the first pancake half and press around the edges to seal with the still raw batter of the second half.
  • 19

    Step 19

    Cook until the bottom half is golden brown and the edge is completely sealed.
  • 20

    Step 20

    And just like that, you have your very own KITKAT® pancake.

Ingredients

  • 196 g plain flour
  • 6 g baking powder
  • 58 g сaster sugar
  • 266 ml semi-skimmed milk
  • 73 g egg, whole
  • 41 g unsalted butter
  • 3 g cocoa powder
  • 140 g KITKAT® Spread
  • 70 g KITKAT® Mix in
  • 560 g blueberries and raspberries