Little Hearts Pancakes: Easy Eggless Recipe

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Pancake Batter 

1. In a food processor, grind a minimum of 20 Britannia Little Hearts into a crumb-like consistency. 
2. Add 1 heaping tbsp of milk powder into a mixing bowl.
3. Add ½ tbsp of icing or powdered sugar into the mix (do not use granulated sugar).
4. For the perfect fluffy pancake, add ¼ teaspoon of baking powder.
5. Add ¼ tsp of vanilla extract or vanilla essence.
6. Add ½ cup of milk to the ingredients — add the milk slowly to avoid lumps.
7. Start whisking the batter gently to mix all the ingredients thoroughly.
8. Do not over-whisk the batter. 
9. Set aside for 10 minutes

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‍Toppings:

1. Grind approximately 2–3 tbsp worth of Britannia Little Hearts into crumbs. 
2. Keep these aside until assembly.

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‍Cooking Instructions:

1. Take a pan and coat it with a small knob of butter.
2. Pour some batter onto the pan with a ladle. 
3. Once you see little dots forming on the pancake, it is time to flip it over.
4. Wait for a few more seconds until the other side is cooked as well. 
5. Repeat the process until the batter is over.

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‍Serving

1. Stack your pancakes carefully on top of each other 
2. Drizzle some Belgian chocolate sauce on top according to your preference.
3. Put a small knob of butter on the top. 
4. Top it off with some crushed Britannia Little Hearts cookies. 
5. Add a few chocolate chips on top of the stack for added texture. 
6. Add some more Britannia Little Hearts cookies on the side.

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