Chocolate and Raspberry Pancakes

By Jennifer

10 Person

25 Minutes

0 Calories

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.

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

Method

01

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.
02

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.
03

Keep whisking making sure the batter is smooth (add too quickly and you risk lumps!) Melt a little butter in a frying pan.
04

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).
05

Keep the pancakes warm on a plate while you cook the rest of the batter.
06

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.
07

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.
08

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.

Related Tags

Chocolate Recipes

Pancake Recipes

Cake Recipes

Chocolate Cake Recipes

Breakfast Recipes

Easy Recipes

Chocolate and Raspberry Pancakes

4.4

( By Jennifer )

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

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