Ingredients
⅘cupflour
2tbspcocoa powder
2tbspicing sugar
salt,to taste
2eggs
1cupmilk
⅕cupwater
2tbspbutter,for cooking
¾cupraspberry,frozen
vanilla ice cream,to taste
strawberry lace
Preparation
Sieve the flour, cocoa powder, icing sugar, and salt into a large bowl
Make a well in the center and whisk in the eggs
Combine the milk and water, and slowly add it to the mixture while continuing to whisk.
Melt a small knob of butter in a large frying pan on medium heat.
Spoon a ladle-full of the mixture onto the pan and swirl it around to get a nice thin layer of batter.
Cook for approximately 2.5 minutes and flip the pancake once.
Cook further for 60 more seconds, then remove from the heat.
Pour the frozen raspberries into a pot and cook for 5 to 6 minutes, along with 3 tablespoons of water on the lowest setting with the lid on.
Spoon a dollop of ice cream into the center of the pancake, and pour over a few spoons of the raspberries.
Wrap the pancake up around the ice cream, and use a strawberry lace to tie it all together.
Enjoy!
