Ingredients
- 0 tsp of ground cinnamon
- 1 tsp of bicarbonate of soda
- 175 g of plain flour
- 150 g of caramel
- 100 g of dark chocolate, chopped
- 18 cubes of caramel chocolate bar
- 150 g of duo chocolate spread
- 150 ml of milk
- 1 tsp of vanilla extract
- 2 large eggs
- 2 tsp of baking powder
Method
Step 1
Add your dry ingredients to a bowl, mix and create a well in the centre. Crack in the eggs, add the vanilla extract and pour in the milk. Using a fork, begin whisking together in small circular motions, gradually incorporating the dry mixture bit by bit until a smooth batter forms.Step 2
Heat a non-stick frying pan over a medium heat and add a knob of butter. Allow to melt and add 3 separate tablespoons of batter to the pan to create 3 mini pancakes (ensuring there is plenty of space between them). Once the top of the pancakes begin to bubble add 1/2 a tsp of duo choc spread to the centre of each followed by a chocolate caramel square. Use a tsp to spoon a little more batter over each to enclose the choc filling before flipping and cooking for a minute or two on the second side. Pop to one side on a plate and repeat with your remaining batter and filings.Step 3
For the dipping fondue, simply add your chocolate and caramel to a microwaveable dish and microwave in 20 second bursts ensuring not to burn until melted. Add a pinch of salt and mix to combine.Step 4
If your poppers need a little reheat before serving, simply pop in the microwave for 15-30 seconds and serve piled high alongside your fondue for a little extra decadence.