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175g self-raising flour
25g cocoa powder
50g golden caster sugar
¼ tsp baking powder
275ml whole milk
½ tsp vanilla extract
unsalted butter, for frying
150g dark chocolate (we like to use 70% cocoa solids Fairtrade chocolate)
100ml double cream
2tbsp light brown soft sugar
25g unsalted butter
pinch of sea salt
1. Use a hand whisk to mix the flour, cocoa, sugar, baking powder and a pinch of salt in a mixing bowl. In a jug, whisk together the milk, vanilla and egg and pour into the flour mixture, whisking as you go.
2 Heat a large frying pan over a medium heat; add a knob of butter. As soon as it’s foaming, add ladlefuls of the batter. You want pancakes roughly 10-12cm in diameter, so you will need to cook in batches (adding a splash of milk to the batter if it thickens while it sits). Cook the pancakes for 2-3 minutes on each side or until cooked through, then keep warm in the oven while you cook the rest. Serve stacked up with hot chocolate sauce (below) poured over the top.
For the sauce
1. Roughly chop the dark chocolate
2. Add the chocolate, double cream, light brown soft sugar and unsalted butter to a pan with a pinch of sea salt and melt over a medium-low heat.
3. Add 3 tbsp boiling water and stir to make a smooth, pourable sauce. Serve warm, drizzled over the pancakes.
This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (without sauce) 1398 kJ
This recipe was first published in February 2018.