Now that Halloween is over, you’ve probably amassed a large pile of lollies, even if you don’t have any children. These lollies can be eaten as is, hoarded in the freezer, or chopped up and sprinkled into pancakes. (You can also take all three courses of action, depending on the size of your stash.)
Obviously, chocolates work better than fruit lollies here. It melts through the batter, creeps to the surface of the pancakes, and caramelises into toffee-like bits. It’s very good, but very powerful. You only need one mini bar per cake, or one “fun size” bar for two cakes. You may be tempted to chop a whole bunch of bars and add them to your bowl of batter, but I would caution you against this. Lolly cakes are very sweet, and you might want some plain bois in there to balance out the sugar rush.
Just pour your pancake batter into the pan like you usually would, then sprinkle your chopped chocolate into the cooking batter. Flip when you start to see bubbles throughout the pancake, and finish cooking according to your usual recipe’s instructions. Serve with butter, and maybe hold the syrup.