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Lemon and White Chocolate Pancake Pops

This delightfully different way to enjoy pancakes is an inspired idea of the Diary Diary. The classic desserts might already make sweet snacks on their own, but pancake pops are sure to bring an extra level of fun to Shrove Tuesday.

  • Preparation time:
    10
    min(s)
  • Cooking time:
    30
    min(s)
  • Servings:
    4

What you'll need

  • 1 egg
  • 1tbsp caster sugar
  • 50g lemon curd
  • 1tsp lemon extract
  • 1tsp vegetable oil
  • 25g butter, melted
  • 100g white chocolate chips
  • 250g full fat plain yoghurt
  • 75g self-raising flour

How to make

  1. Sift the flour into a bowl and make a well in the centre. Add the egg, melted butter, sugar, lemon extract, 100g (3½oz) yoghurt and half the chocolate chips and stir into the flour until well blended.
  2. Heat a large frying pan until hot; brush lightly with oil. Using a 1 tablespoon measuring spoon, spoon four pools of batter onto the pan and cook over a medium heat for 2–3 minutes until bubbles appear and the surface sets a little. Flip and cook for a further 2 minutes until golden. Remove from pan, cover and keep warm while cooking the remaining batter in the same way. You should be able to make 14–16 small pancakes.
  3. When ready to serve, use a sharp knife to chop remaining chocolate chips and stir into remaining yoghurt. Transfer to a serving bowl, spoon lemon curd on top and gently marble the two mixtures together. Thread the warm pancakes onto skewers or lolly sticks and serve with the dip.

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