Double Chocolate Milo Pancakes

5 steps · 45 min total

1. 01

   Make the Pancake Batter

   Combine all your dry ingredients in one bowl, and all your wet ingredients (everything but the peanuts) in another. Pour the wet into the dry and whisk until just smooth; a few small lumps are fine.
2. 02

   Fry the Pancakes

   Heat 1 tablespoon of vegetable oil in a pan over low-medium heat. Once shimmering, use a small spoon to scoop the batter into little circles, leaving some space between them.

   Cook for a few minutes on the first side until you see small bubbles forming on top and the edges look set. Flip and cook until the other side is deep brown. Transfer the fried pancakes to a plate and set aside while you cook the rest.

3. 03

   Make the Milo Sauce

   In a separate small pan, combine the Milo, sugar, and water. Bring the mixture to a boil over medium heat, stirring constantly, until it thickens into a glossy, pourable sauce. It should be thick enough to coat the back of a spoon.
4. 04

   Cool the Sauce and Prep Toppings

   Pour the hot Milo sauce into a bowl and let it cool slightly while you prepare the toppings. It will thicken a bit more as it cools.

   Roughly crush your peanuts. A quick chop with a knife or a few pulses in a food processor works well. Set them aside.

5. 05

   Assemble and Serve

   Arrange the pancakes on plates. Drizzle each one generously with the warm Milo sauce, then sprinkle with the crushed peanuts. For an extra hit of chocolate malt, dust a bit more Milo powder over the top before serving.