- Tip Top Chocolate Ice Cream
- 3 eggs
- 1 3/4 cup Red Cow UHT Full Cream milk
- 1 teaspoon vanilla essence
- 2 teaspoon cocoa powder
- 2 cups self-raising flour
- 1/3 cup Caster Sugar
In a bowl, mix the eggs, Red Cow Full Cream milk, caster sugar and vanilla together with the help of a whisker.
Sift the flour and cocoa powder in a large mixing bowl. Make a well in the centre and pour in the milk mixture. Whisk until smooth.
Grease a large non-stick frying pan and heat over medium-high heat.
Cook ¼ cup mixture per pancake on both sides for about 1-2 minutes on each side or until cooked.
Repeat and place the pancakes on a plate.
Scoop the Tip Top Chocolate Ice Cream into the pancake plate.
Serve immediately to enjoy as a breakfast or snack!