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    Pancakes with fruit compote and hot chocolate sauce

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    Pancakes with fruit compote and hot chocolate sauce

    This dessert is made extra special by the addition of a few fabulous ingredients - and there should even be enough for seconds!

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Makes: 16 pancakes


    200g plain flour
    2 medium eggs, lightly beaten
    500ml semi-skimmed milk
    2 tbsp vegetable oil

    To serve:

    100g pack Gü Mini Puds: Cheeky and Saucy Little Pots au Chocolat (from the chiller cabinets. Contains 2 pots)
    2 x 225g tub Yeo Valley Organic Strawberry and Apple Fruit Compote
    8 tbsp half-fat crème fraîche


    1. Sift the flour into a bowl and add the egg and milk. Use a balloon whisk to combine well.
    2. Dip a piece of rolled up kitchen paper into the oil and rub over an 18cm pancake or crêpe pan. Place the pan over a moderate heat, pour in 2-3 tbsp of the batter, tilting it so that the batter thinly and evenly covers the base.
    3. Cook for about 1 minute, or until the pancake is set and coloured underneath. Loosen the edges with a palette knife then turn the pancake over. Cook the other side for about 30 seconds, or until lightly coloured.
    4. Slide the pancake onto a plate, cover with baking parchment or foil and keep warm until you are ready to eat. Use the oil to cook the remaining batter in the same way, to make 15 pancakes. Add each one to the warm plate, with a layer of baking parchment between each.
    5. To serve, fill each pancake with a spoonful of compote and a small dollop of crème fraîche before folding into quarters. Heat the chocolate puds, according to pack instructions, and drizzle over the pancakes.

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    Cook's tips

    To freeze, layer the cooked pancakes between baking parchment and wrap in foil before freezing for up to 1 month. Reheat the defrosted pancakes in the oven before filling, or use ready-made pancakes.


    Average user rating

    4 stars