I have some wonderful memories of warm crumpets with melting butter and golden syrup dripping down the side. I used to scoff these up as a kid – so the other day I felt like baking a cake but when it came to it, I did not have the energy to go through all that kind of “baking” trouble – you know you get those days sometime 🙂 . Instead I decided to build a crumpet cake stack with caramel in between – you very well know by now that caramel is my downfall and is my ultimate sweet treat. To change the normal crumpet, I added some cocoa and a little vanilla essence.

So without baking for hours I presented my guests with these mini-chocolate-pancake-caramel-cakes and well … It was the best “bake” yet … sweet temptation at its best!

Watch me make this by clicking here.

mini-chocolate-crumpet-caramel-cakes

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: anél potgieter

Serves: 3

Ingredients

• 1 Egg
• 30ml Sugar
• 5ml Vanilla essence
• 125ml Milk
• 15ml Melted butter
• 250 ml Flour
• 2.5ml Salt
• 15ml Cocoa powder
• 10ml Baking powder
• ½ Tin of caramel
• Ice cream or cream to serve

Instructions

1. Beat the egg, sugar and vanilla essence together.
2. Add half the amount of milk and melted butter.
3. Add the sifted flour, cocoa powder, salt and baking powder to the egg mixture. Mix through.
4. Gradually stir in the remaining milk to form a smooth batter.
5. Drop spoonfuls of the mixture onto a hot greased pan.
6. Cook on one side and when air bubbles appear, turn with a spatula and cook on the other side until golden brown.
7. Stack with caramel generously smeared in-between the layers of crumpet and serve with ice cream or cream.

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