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Strawberry and homemade nutella pancake wraps – Dan Doherty, Duck & Waffle

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30 minutes
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Pancake batter

20 g butter
130 g plain flour
1 egg
300 ml (½ pint) milk
sunflower oil, for cooking


4 tbsp homemade chocolate and almond spread* (see recipe below)
10–12 strawberries, tops removed and sliced ½ cm thick
3 shortbread biscuits, smashed to a crumble



Melt the butter, and allow to cool to around room temperature.

Put the flour, egg and milk in a bowl, whisk together, then stir in the butter.


Heat a non-stick frying pan over a medium heat and add a teaspoon of oil. When the oil is hot, add a ladleful of the pancake batter and quickly tilt the pan to spread the batter to the edges of the pan, leaving no gaps.


After 30 seconds on the heat the pancake should be set. Turn the pancake over, using a palette knife (or flip if you’re confident) and cook for another 30 seconds on the other side.

Remove to a plate and repeat the process with the remaining oil and batter.

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To serve, spread a spoonful of chocolate and almond spread over each pancake, scatter the strawberries over and sprinkle on some of the biscuit crumble.

Wrap, eat, repeat.

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Makes 1 x 454g (1lb) jar

50 g chocolate (about 65% cocoa solids, OK to use stronger or weaker)
50 g unsalted almonds
60 g icing sugar
10 g cocoa powder
25 g drinking chocolate powder
75 ml almond milk



Preheat the oven to 180°C fan/gas mark 6.

Melt the chocolate in a microwave or in a heatproof bowl set over a pan of barely simmering water.


Put the almonds on a baking tray and roast until golden, approximately 5 minutes.

Place in a food processor and blend until ground.


Add the icing sugar, cocoa powder and drinking chocolate and blend together, then add the melted chocolate and blend again. Gradually add the almond milk, still blending, until smooth.

Transfer to a sterilized jar and seal.

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Store in the fridge for 1 week max.

Recipe from Toast Hash Roast Mash
by Dan Doherty
£20, Octopus Books