Lindt has always been one of my favourite brands and when I found out it was the mystery ingredient, I was less nervous. Chocolate is one of my favourite things and it pairs beautifully with a wide variety of flavours. From your usuals like hazelnut, fondant, coffee to the more profound flavours like orange and chilli. For this recipe, I chose to use Chinese Five Spices which is a spice mixture of Cinnamon, Cloves, Fennel Seed, Sichuan Pepper and Star Anise. These two ingredients complement each others’ earthy flavours.
I’m also giving away a rad Lindt Hamper of Excellence and Creation, follow instructions Lindt Competition to enter. Now, imagine these bad boys freshly made on a chilly evening … get the recipe below.
- 1 egg
- Canola or sunflower oil (greasing the pan)
- 100ml water (room temperature to cool)
- 150g self raising flour
- 80g toasted peanuts (ground)
- 70g brown sugar
- Mystery ingredient: 3 blocks of chopped Lindt Excellence 70% dark chocolate
- A few pinches of Chinese Five Spices to complement the Kindt
- Ground toasted peanuts, panfry for a minute or two then set aside, it makes it more fragrant.
- Mix egg and water in a mixing bowl until even.
- Add sifted flour into the liquid and mix it until it’s smooth.
- Lightly grease a 27–30cm flat frying pan and put it on medium heat.
- Pour the batter into the warm pan, use a ladle or serving spoon to spread the batter out, and watch it bubble, it’s beautiful.
- After 4 minutes, sprinkle the filling onto one half of the pancake.
- Use a spatula to lift the one half and fold it over like an omelette.
- Warm each side for 30 seconds, then dish out the pancake and cut into wedges.
Optional: Banana and Coconut Cream Pudding (if you have more than 10 minutes, make sago and coconut instead)
- Heat chunks of banana on a pan with a little oil, add 1 Tbsp brown sugar. Once the brown sugar has melted, add half a cup of coconut cream.