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Instructions 1. Shake bottle well and remove cap. Place on flat surface and add 150ml of cold water to fill line. Replace the cap tightly and invert the bottle. Shake well until the mixture has fully dissolved. 2. Pre heat a 7" non-stick frying pan over a medium to high heat. Add a small amount of oil to the pan, enough to lightly coat the base. Pour approximately 1/6 of the pancake batter over the base of the frying pan to form a pancake. 3. Cook for approximately 40 seconds until it starts to set around the sides and bubbles form on the top. The pancake will be ready to turn when the batter moves freely from the base of the pan. Turn the pancake and cook the other side until golden brown. 4. Repeat stages 2-3 with the remaining batter.
Fortified Wheat Flour [Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamin], Chocolate Chips (10%) [Sugar, Cocoa Mass, Cocoa Butter, Emulsifier (Sunflower Lecithin), Natural Vanilla Flavouring], Sugar, Raising Agents (Glucono-Delta-Lactone, Sodium Carbonates, Monocalcium Phosphate), Rapeseed Oil, Cornflour, Dextrose, Egg White Powder, Egg Yolk Powder, Skimmed Milk Powder, Salt
Store in a cool dry place. Store away from sunlight and strong odours. For best before end date, see base of bottle.
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