The first thing you need to do is drop the tablespoons of chocolate spread onto a sheet of baking paper and spread into even discs
Freeze overnight until firm
When ready, mix the rest of the ingredients together briefly until the flour is just incorporated. Don't overmix or you'll end up with rubbery pancakes, a few lumps in the batter is totally acceptable. Gluten-free flour will need an extra 2 or 3 tablespoons of milk added but the batter should be relatively thick as this is a Scotch (fluffy) Pancake mix
Lightly oil a frying pan and bring the heat to medium, then turn down to medium low. Test a small ladleful of batter to check the heat of the pan
If it burns before you turn it, turn the heat down a bit more. Likewise if its takes more than 2 minutes to brown, turn the heat up a bit
Put a ladleful of batter (around 4 tablespoons) in the pan and add a frozen chocolate spread disc on top
Add another small amount of batter directly on top of the chocolate disc and spread it around quickly to cover it
Once the bubbles appear all around the edge of the pancake, around 2 minutes, have a quick peek to check the pancake is golden underneath then turn it over and cook for a minute or so until golden on the other side
Repeat with the rest of the batter and choccy discs. You'll probably need to oil the pan after the first 3 pancakes and if you have any chocolate seep out, wipe the pan or it'll burn onto the next pancake
Serve while still warm. Delicious topped with sliced strawberries and bananas!
A good tip is to take the discs out of the freezer one disc at a time. They'll thaw in like 30 seconds and you'll be unable to pick them up then!
