Chocolate and Raspberry Pancakes PT25M https://img3.recipesrun.com/201907/2019/1022/2a/6/823249/300x200x90.jpg There’s nothing I like more than waking up to a hearty breakfast and a big stack of pancakes with fresh fruit and a sweet and sticky sauce always goes down well. Sadly for me, I tend to do the cooking in our house so it's rare that I’m greeted with breakfast in bed. Wake up to a stack of chocolate pancakes sandwiched together with raspberry compote and drizzled with chocolate sauce. 10 servings Ingredients: 2 tbsp. cacao nibs 1 tbsp. Icing sugar 250 g Raspberries 150 ml Double Cream 75 g Dark Chocolate Chopped 1 tbsp. butter 2 large eggs 300 ml milk 50 g caster sugar 25 g cocoa powder 100 g self raising flour

Chocolate and Raspberry Pancakes

4.8

( By Jennifer )

There’s nothing I like more than waking up to a hearty breakfast and a big stack of pancakes with fresh fruit and a sweet and sticky sauce always goes down well. Sadly for me, I tend to do the cooking in our house so it's rare that I’m greeted with breakfast in bed. Wake up to a stack of chocolate pancakes sandwiched together with raspberry compote and drizzled with chocolate sauce.

01 Information

Grade easy
Serving 10 servings
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

Crunch
- 2 tbsp. cacao nibs
Raspberry Compote
- 1 tbsp. Icing sugar
- 250 g Raspberries
Chocolate Sauce
- 150 ml Double Cream
- 75 g Dark Chocolate Chopped
Pancakes
- 1 tbsp. butter
- 2 large eggs
- 300 ml milk
- 50 g caster sugar
- 25 g cocoa powder
- 100 g self raising flour

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03 Method

Step 1

To make the pancakes: Sift the flour, cocoa powder and sugar (aka the dry ingredients) into a large mixing bowl. Whisk the dry ingredients so they are well mixed.
Step 2

In a jug or bowl with a pouring spout, whisk the milk and eggs (aka the wet ingredients). Make a well in the middle of the dry ingredients and slowly add the wet ingredients.
Step 3

Keep whisking making sure the batter is smooth (add too quickly and you risk lumps!) Melt a little butter in a frying pan.
Step 4

Spoon a ladle of the batter into the center of the pan and cook for 2 minutes or until bubbles appear and burst on the surface of the pancake. Carefully flip them over and cook for another 1 - 2 minutes (they should be light and springy to the touch).
Step 5

Keep the pancakes warm on a plate while you cook the rest of the batter.
Step 6

To make the chocolate sauce: Heat the cream until it is almost simmering. Pour the cream over the chocolate and stir until the chocolate has melted and the sauce is smooth.
Step 7

To assemble: Place 2/3rds of the raspberries in a bowl and mash gently with a fork. Stir the icing sugar into the mashed raspberries making sure there are no lumps.
Step 8

Spread the mashed raspberries between each pancake. Stack the remaining raspberries on top of the pancakes and drizzle over the chocolate sauce. Finally, sprinkle over the cacao nibs and serve.

04 Author

Jennifer

647 Recipes

Chocolate and Raspberry Pancakes

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