Breakfast & Brunch

Chocolate pancakes

Nutrition and extra info

  • Vegetarian
  • Nutrition: Per pancake

  • kcal254
  • fat18g
  • saturates11g
  • carbs19g
  • sugars7g
  • fibre2g
  • protein5g
  • salt0.3g
  • Ingredients
  • Method
  • Ingredients

  • 225g self-raising flour
  • 50g cocoa powder, sieved
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tbsp caster sugar
  • 2 large eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 400ml whole milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g dark chocolate chips
  • 1 tbsp vegetable oil
  • 50g unsalted butter, cubed

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • To serve

  • 300ml double cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla paste
  • mixed berries (optional)
  • maple syrup (optional)

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • Method

    1. Tip the flour, cocoa powder, baking powder and sugar into a large bowl with a small pinch of salt. Add the eggs and whisk until smooth. Gradually whisk in the milk until you have a smooth batter, then mix in the chocolate chips.

    2. Heat a splash of the oil and a little of the butter in a non-stick frying pan until sizzling. Cook the pancakes, using 2 tbsp batter for each, for 2 mins until bubbles start to form on the surface. Flip and cook for 2 mins more (you'll need to do this in batches). Keep the pancakes warm in a low oven while you cook. 

    3. To serve, whip the cream with the icing sugar and vanilla until thick. Top the pancakes with the whipped cream, berries and maple syrup, if using.

    Source: Read Full Article