Double Chocolate Pancakes

• 1 cup plain flour
• 2 tablespoons unsweetened cocoa powder
• 3 eggs, lightly beaten
• 1 cup milk
• White Chocolate Stuffing
• 125g PHILADELPHIA Spreadable Cream Cheese
• 100g TOBLERONE* White Chocolate, melted
• 2 tablespoons pine nuts
• 1/4 cup raisins, chopped, soaked in
• 2 tablespoons orange juice

1. Sift together the flour and cocoa powder into a bowl.
2. Combine eggs and milk in a small jug and whisk gradually into the flour to form a smooth batter.
3. Pour into a jug and set aside for 30 minutes.
4. Melt a non-stick frying pan over medium heat and pour 1/4 cup of the batter evenly into pan.
5. Cook pancake until lightly browned underneath, then turn over and cook until golden.
6. Set aside and repeat with batter to make 8.
7. Combine Philly* and Toblerone* until smooth.
8. Stir through pine nuts, raisins and juice.
9. Divide mixture evenly among the pancakes and roll up as for a spring roll.
10. Serve dusted with icing sugar.

flour, cocoa, eggs, milk, white chocolate stuffing, philadelphia, toblerone, nuts, raisins, orange juice

Taken from www.kraftrecipes.com/recipes/double-chocolate-pancakes-103821.aspx (may not work)