We often get asked, what can the takoyaki plate be used for besides takoyaki??
One of our favourite recipe on the takoyaki plate is to make pancake / cake pop balls.
Of course we have people asking, how do we achieve that perfect little round ball then?
If you find it difficult to make that perfect ball, this recipe is for you!
The mushroom caps are a semi circle so you just need to pour in the batter and cook.
In anticipation of Halloween, we have decorated them with bats, spiderwebs and jack o lanterns🎃 (you can decorate them however you like!)
After making the 'mushrooms', we make use of the empty holes to make mini chocolate fondue dips!
Read on to find out how to make these spooky treats for your Halloween party🧙🏻♀️
This recipe is based on the BRUNO compact hotplate with the takoyaki plate attachment.
Ingredients (Makes about 24 pieces)
150g Hot cake mix (we used morinaga, feel free to use other brands or your own recipe. Please follow package instructions then.)
24 Stick biscuit (about 4cm in length)
Some vegetable oil
■ <Chocolate Fondue>
20g Chocolate (can use white, milk, dark etc.)
1 teaspoon milk
Food colouring (optional)
Any decorations you like e.g sprinkles, pumpkin seeds, raisins, chocolate pens
1. Mix batter according to package instructions or follow your desired hot cake / pancake recipe.
2. Apply a thin layer of vegetable oil and heat up BRUNO compact hotplate on [MED] with the takoyaki plate on.
3. Pour batter into the holes until about 80% full. Cover and cook for about 2-3mins.
4. Cook till bubbles form and the surface hardens. Take it out with a bamboo skewer to check if the surface is a golden brown and put the 'mushroom caps' back.
5. Set heat to [OFF] and insert the stick biscuit into the center of the 'mushroom caps'.
6. Place chocolate and milk into empty holes and melt them with the residual heat.
7. Pick up the 'mushrooms' by the biscuit and dip them into the chocolate fondue and decorate as desired!