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Sokolatopia: chocolate party cake

Sweet treat

Upside-down brown butter-and-polenta nectarine cake

2 hours

Afternoon tea

Frozen peanut butter-and-blueberry bars

40 minutes

Afternoon tea

Chamomile, vanilla and white chocolate no-bake tart

Citrus recipes

Citrus-and-ginger self-saucing pudding

40 Minutes

Berry recipes

Black forest sorghum brownie sundae

40 minutes

Cheat recipes

Scrambled pancakes

By Emma Nkunzana

Serves 4-6

Difficulty Easy

Prep Time 10 minutes, plus 15 minutes’ resting time

Cooking Time 15–20 minutes

Ingredients

4 T vegetable oil
1 ¼ cup milk
2 large free-range eggs
1 x 300 g Woolworths flapjack, pancake and waffle mix
2 T butter
2 t ground cinnamon
2 T caster sugar
For serving:
mixed berries
whipped cream
caramelised banana
maple syrup
icing sugar

Method

1. Add the oil, milk and eggs to a measuring jug and whisk until combined.

2. Place the flapjack/pancake mix, caster sugar and ground cinnamon in a large mixing bowl. Make a well in the centre and add the egg mixture. Whisk together until no lumps remain. Let the batter rest for 15 minutes.

3. Heat a pan over medium heat and melt the butter. Pour in a third of the batter and let it sit undisturbed for 2–3 minutes.

4. One the pancake starts solidifying, use a spatula or wooden spoon to “scramble” the half-cooked pancake batter, breaking it into little pieces as it cooks. This should take about 5 minutes. Add another third of the batter as well as the cinnamon and sugar, letting it caramelise in the pan and coat the scramble. After another 5 minutes, repeat the process with the remaining batter.

5. Serve the pancakes with berries and cream or bananas and maple syrup, or simply dust with icing sugar.

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