-
1
Break up the chocolate with your hands, and put into a large heatproof bowl.
-
2
Melt the chocolate in the microwave (about 1 minute at 500w).
-
3
In the summer, microwave it for a bit less time.
-
4
When the chocolate is melted, add the cream and mix with a whisk.
-
5
Add the beaten egg and mix well.
-
6
Add the pancake mix and mix well.
-
7
It's a pretty stiff batter.
-
8
Use a spoon to fill the aluminium foil cups evenly.
-
9
Put about 1cm of water in a frying pan, and put in the filled cups from step 5.
-
10
Start heating.
-
11
When the water comes to a boil, cover with a lid, turn the heat down to low, and steam for 10 minutes.
-
12
If a skewer inserted into the middle of one comes out clean, they're done!
-
13
I use both aluminium and plastic cups.
-
14
The batter is quite stiff so you can make it with aluminium cups only, but when the batter rises, the foil can spread out and the batter may run.
-
15
So using rigid plastic cups prevents that.
-
16
This is optional, but if you cover the lid with a kitchen towel when steaming, you don't have to worry about condensation dripping on the bread.
-
17
I chopped up some chocolate (not listed in ingredients) and mixed them into the batter.
-
18
I tried making a white chocolate version.
-
19
Put 1/3 of the batter in a mug, cover loosely with plastic wrap, and microwave - 1 minute at 500W.
-
20
Since the edges cook slower than the middle, stick a skewer in near the edge, and if the batter is still uncooked, microwave for an additional 10 seconds.
-
21
Repeat if needed.
-
22
It has a different texture from the steamed version, but it's so easy to make.
-
23
Try adding 1 1/2 heaping teaspoons of matcha to the white chocolate batter, and add chopped chocolate (not listed) I love this combination.
-
24
When melting the chocolate, if you heat it for too long you may burn it.
-
25
Try microwaving it for a short time, and adding more time as needed.
