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Chocolate pancakes recipe

651 ratings

Swap plain pancakes for these rich chocolatey pancakes for an indulgent brunch. Serve with fresh berries and whipped cream or yoghurt 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

Each serving contains

Energy
1245kj
296kcal 15%
Fat
13g 18%
Saturates
6g 31%
Sugars
17g 19%
Salt
0.8g 13%

of the reference intake
Carbohydrate 37.3g Protein 10.7g Fibre 3.5g

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.

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