Chocolate pancakes


150g plain flour
2 tbsp cocoa
2 eggs, lightly beaten
300ml whole milk
50g unsalted butter, melted and cooled, plus extra for cooking

Chocolate hazelnut spread

50g hazelnuts
2 tbsp caster sugar
200ml single cream
200g dark chocolate, finely chopped


1. Whizz the fl our, cocoa, eggs, milk and butter in a blender with a pinch of salt. Transfer to a jug and chill for 1 hour.

2. To make the chocolate spread, blitz the hazelnuts in a food processor with half the sugar until fi nely ground; set aside. Put the cream and remaining sugar in a pan and heat gently to dissolve the sugar. Bring just to the boil, then remove from the heat; add the chocolate and nuts. Leave to stand for 1 minute, then stir until smooth.

3. Heat a 20cm non-stick frying pan over a medium heat and brush with melted butter. Pour in a small ladle of batter and tip the pan so it spreads evenly (add a splash more milk if the mixture is too thick). Cook for 1 minute, then flip over using a spatula; cook for a few seconds on the other side. Keep warm while you cook the rest, adding more butter to the pan each time. Spread with the chocolate spread, fold and serve.

Chocolate pancakes
  • Preparation time: 20 minutes, plus chilling
  • Cooking time: 15 minutes
  • Total time: 35 minutes 35 minutes

Makes: About 10

Nutritional Info

Typical values per serving:

Energy 1384.904kJ
Fat 21.3g
Saturated Fat 11g
Carbohydrate 29.9g
Sugars 17g
Salt 0.17g

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2 stars

Average user rating Based on 134 ratings

This recipe was first published in Wed Jan 25 10:24:00 GMT 2012.