Martha Collison's chocolate brownie pancakes

Name: Martha Collison's chocolate brownie pancakes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 175 g plain flour; 1 tbsp baking powder; ½ tsp salt; 50 g light brown soft sugar; 25 g cocoa powder; 300 ml whole milk; 1 tsp vanilla bean paste; 1 medium Waitrose British Blacktail Egg; 60 g butter; A little oil, for frying (optional)

Perfect for Pancake Day. You can make the batter the night before and cook them the next morning for a really quick breakfast treat.

4 out of 5 stars(1) Rate this recipe

Vegetarian

Makes12
CourseDessert
Prepare10 mins
Cook25 mins
Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

175g plain flour
1 tbsp baking powder
½ tsp salt
50g light brown soft sugar
25g cocoa powder
300ml whole milk
1 tsp vanilla bean paste
1 medium Waitrose British Blacktail Egg
60g butter
A little oil, for frying (optional)

FOR THE CHOCOLATE SAUCE

170ml pot double cream
1 tsp clear honey
75g dark chocolate, finely chopped
Raspberries, to serve

Method

Combine the flour, baking powder, salt, brown sugar and cocoa powder in a large bowl or large jug. Make a well in the centre of the dry ingredients.
In a small jug, beat together the milk, vanilla and egg. Slowly pour the wet ingredients into the well you’ve made in the dry ingredients, whisking until the mixture is smooth.
Melt the butter in a frying pan over a medium heat, swirling it round to coat the base, then beat into the batter. Leave the frying pan on the heat, ready to fry the pancakes.
Use an ice-cream scoop or pour a few tbsp of batter into the centre of the frying pan. Try to get as close to a circle (about 10cm in size) as you can so the finished pancakes stack neatly on top of each other. Cook the pancakes for 1 minute on each side and then place onto a serving plate. Repeat the cooking process with the remaining batter, using a little oil for frying if necessary, until you have 12 pancakes.
To make the chocolate sauce, heat the cream and honey in a small pan until steaming. Remove from the heat and stir in the chocolate until it melts and the sauce is smooth. Serve the pancakes in stacks, drenched with chocolate sauce and scattered with a few raspberries.