I like pancakes. But I don’t necessarily crave for them on a regular basis unlike a good French toast or omelet. So consequently, I don’t really get to cook them. However, I enjoy the idea of making them after watching the film Something’s Gotta Give in 2004. There’s a scene there where Diane Keaton and Jack Nicholson made pancakes as their midnight snack. It was so much fun watching Diane Keaton’s character cook the pancakes in her kitchen at the Hamptons. Pancake + Kitchen in the Hamptons = Good sight to see, isn’t it?
I tried to have that Something’s Gotta Give vibe last year at my kitchen at home. It was a disaster. The movie, of course, made pancakes appear that they’re too easy to make, that I just guessed the ingredients and tossed them to the pan. They came out more like very thick crepes. Bad, bad, bad! Understandably, the people who ate it swore never to eat my pancakes again. I should have just used the box of instant pancakes, I suppose.
I believe, of course, in perseverance. So today, I decided to make pancakes for breakfast. My original plan was to make basic pancakes, comparing recipes from different sites across the web. But when I made a quick stop at the nearby convenience store to complete my ingredients, I felt the call to be a little more creative. And yes, I also felt that no one really wants to read about basic pancakes. Am I not right?
The result — Chocomilk Pancakes with Magnum! I wanted something chocolaty this morning, so I used chocolate milk. I found Selecta Moo at the convenience store. I found it convenient because the serving size per pack is already 1 cup, which is what the recipe calls for.
Now, it wasn’t planned at all, but on the way out I saw a refrigerator filled with Magnum ice cream, which incidentally, is the latest craze– “it” product — here in Manila. I chose the variant with almonds. And my goodness, I think I’ve been having it almost daily this past week. People have been raving about it. And those who don’t find it so good still tweet and make shoutouts about in across other social media sites. So why not put Magnum in pancakes and have them ala mode with the richness of vanilla, almond, and Belgian chocolate. And by the way, I’m not doing PR for Magnum’s manufacturers. No ex-deals involved here, just to be very clear! 🙂
Here’s the recipe for Chocomilk Pancakes with Magnum Ice Cream.
- Flour, 1 cup
- Brown sugar, 2 tbsp (you can use white sugar)
- Baking powder, 1 tsp (this is the ingredient I forgot to put last time!)
- Salt, 1 tsp
- Butter, melted, 2 tbsp
- 1 egg
- Chocolate Milk, 1 cup (I used Selecta’s Moo)
- Start by whisking the dry ingredients together– the flour, sugar, baking powder and salt. You can use a small bowl. Set this aside momentarily as you prepare the wet ingredients.
- In a bigger bowl, whisk together: chocomilk, butter, and egg.
- Add the dry ingredients into the mixture of wet ingredients. Whisk, but don’t over whisk. You just want to whisk until everything’s combined– and moistened, as many chefs and bloggers would say. It’s ok to have a few lumps here and there.
- Use a non-stick pan and put it on medium heat. I used a ladle to spread the batter onto the pan. Cook until the sides start to brown and until you can see some bubbling at the center. Using a spatula, flip the pancake and cook the other side for about 30 to 45 seconds. Cook the rest of the batter and the pancakes are done. See the video below to see how the first side cooks. You will notice that the pancakes will have a light brown color. Yes. That’s because of the chocolate milk, of course 🙂
- The fun part– plating! I choose a good white plate as you need to contrast the chocolate color from the plate. I then put sliced banana (I believe strawberries would also be a good partner), as well as chocolate chips.
- For the Magnum, I remove the Popsicle stick from the ice cream and put the ice cream in a bowl. I use a fork to mash it. If you want to taste the chocolate chunks, don’t over mash.
- I then re-mold the Magnum using an ice cream scoop. Then place it on top.