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KITKAT® Pancakes

Method

  1. For the filling: Soften KITKAT® Spread.
  2. Combine the spread with KITKAT® Mix in.
  3. Pipe a 4mm layer of the mix into a 6cm diameter cake ring placed on top of silpat mat.
  4. Lift the ring and repeat for all.
  5. Freeze and keep chilled until use.
  6. For the pancake: Separate the egg white from the yolk.
  7. Whisk the egg white until frothy, and gradually add in the sugar.
  8. Combine flour, baking powder and egg yolk. Add the milk to make a batter.
  9. Fold into the egg white mixture.
  10. Gently fold in the melted butter.
  11. Reserve 40g and add cocoa powder to it. Transfer to a piping bag.
  12. Heat an 8cm pancake pan over a medium heat and grease lightly.
  13. Pipe reverse ‘KK’ with cocoa batter.
  14. Pour in enough batter to cover the letters and the base of the pan.
  15. Cook until bottom side is golden brown, then remove from the pan and set aside.
  16. Repeat the process of heating and greasing the pan, piping ‘KK’ and pouring batter.
  17. Cook halfway and place one of the prepared inserts in the middle. Press down lightly.
  18. Cover with the first pancake half and press around the edges to seal with the still raw batter of the second half.
  19. Cook until the bottom half is golden brown and the edge is completely sealed.
  20. And just like that, you have your very own KITKAT® pancake.