Stacked pancakes with chocolate, fruit and jam recipe

84 ratingsRate
  • Serves 4
  • 20mins to prepare and 20-3mins to cook
  • 340 calories / serving
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This is a different take on serving and eating pancakes which involves everyone to use their hands and try an variety of toppings and sides. Tuck into a stack of thin, smooth pancakes and choose to eat it with fresh strawberries, raspberries and dark chocolate. For an added indulgence, sift icing sugar and serve with strawberry, raspberry jam or marmalade.

Prepare the pancake batter by sifting the flour and salt into a large mixing bowl.

Combine the milk, eggs and 75ml (3fl oz) water and whisk the flour, mixing it slowly until you have a smooth batter. Add two tablespoons of the melted butter to the batter and whisk again.

Heat a small frying pan over a moderate heat and use a little of the melted butter to grease the pan in between cooking the pancakes.

Spoon small ladles of the batter into the pan and tilt to cover the base of the frying pan evenly. Allow the pancakes to set for 1-2 minutes, then flip and cook the other side for 30 seconds to 1 minutes. Remove and place on a plate, stacking them as you go. Cover with aluminium foil, keeping the plate in a warm place until all the batter has been used up.

Before serving, fold the final pancake into a quarter and place on top of the pancakes. Arrange fresh berries and pieces of chocolate on top. Sift the icing sugar and serve with a side of jam and marmalade.

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  • Ingredients

  • For the pancakes

  • 110g plain flour
  • pinch of salt
  • 2 medium eggs
  • 200ml semi-skimmed milk
  • 75ml water
  • 50g butter, melted
  • For the garnish

  • a few whole strawberries
  • small handful of raspberries
  • 15g icing sugar
  • 25g dark chocolate (70% cocoa solids), broken into squares
  • jar of raspberry or strawberry jam, to garnish
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  • Calories
    340
    17%
  • Sugar
    26g
    29%
  • Fat
    14g
    20%
  • Saturates
    8g
    40%
  • Salt
    0.2g
    4%
of an adult's Reference Intake daily amount.
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