Chocolate pancakes recipe
Swap plain pancakes for this rich chocolate pancake recipe - a great indulgent brunch. Serve with fresh berries and whipped cream or yogurt for a morning treat.
See method- Serves 4
- 10 mins to prepare, 30 mins to rest and 15 mins to cook
- 296 calories / serving
- Freezable
Ingredients
- 100g plain flour
- 30g good quality cocoa
- 2 large eggs
- 300ml 1% milk
- 50g caster sugar
- ½ tsp baking powder
- pinch of salt
- 30g butter, melted
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Shop ingredientsEach serving contains
- Energy
- 1245kJ 296.0kcal
- Fat
- 13g
- Saturates
- 6g
- Salt
- 0.8g
- Sugars
- 17g
of the Reference intake
Carbohydrate 37.3gProtein 10.7gFibre 3.5g
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Method
- Sift the flour, cocoa powder, baking powder, salt and sugar into a large mixing bowl. Whisk together the eggs and milk in a jug then pour half onto the dry ingredients, whisking simultaneously until you have a smooth, thick batter. Pour the remaining milk and egg mixture into the batter, whisking as you do until you have a smooth batter. Transfer the batter to a large just and cover, allowing it to rest for at least 30 mins.
- When ready to cook the pancakes, whisk the batter to loosen it. Heat tablespoons of the melted butter in a non-stick frying pan and cook the batter until it sets on the bottom. Flip them and cook the other side until set; the centre should be slightly soft so take care to not overcook them. Keep warm on a plate lined with aluminium foil that can cover them loosely. When ready to serve, arrange them stacked on a plate with nonstick baking paper squares dividing them.
- See more Pancake recipes
