June 24, 2016
1Combine the two flours, baking powder, egg and milk and whisk to a smooth batter.
2In a small saucepan, warm them marmalade until it becomes runny.
3Stir the chocolate chips into the batter along with half of the marmalade.
4Wipe a little vegetable or sunflower oil over the base of a large, heavy-based, non-stick frying pan and put on a medium heat.
5Pour 2 tablespoons of batter mixture into the pan and let it spread into a circle.
6Cook until you see bubbles rising and the top begins to set.
7Flip over and cook the other side until brown.
8Cook 3 or 4 at a time depending on the size of your pan.
9Once cooked, keep warm on a plate under a folded tea towel while you cook the next batch.
10Add 2 teaspoons of water to the remaining marmalade and reheat.
11Serve 3 or 4 in a stack drizzled with warm marmalade