Pancake day is fantastic. Finally a day where you don’t get disapproval for eating pancakes for breakfast, lunch and dinner!
This year I’ve decided to break away from the traditional and make chocolate pancakes. These sweet treats are better as a dessert than a breakfast as they are quite rich, especially if you add chocolate spread and cream.
They’re so easy to make, simply chuck all the ingredients in a bowl and whisk it up. You can even make them in advance and keep them in the fridge for up to a couple of days (without any filling). They can be reheated in the microwave or in a hot frying pan.
Plain Flour (1.5 cups)
Cocoa Powder (0.5 cup)
Caster Sugar (2 tbsp)
Cinnamon (1.5 tsp)
Salt (0.5 tsp)
2 Medium Eggs
Semi-skimmed milk (2 cups)
Vanilla Extract (1tsp)
Melted Butter (5 tbsp)
1) Sieve all of the dry ingredients into a large bowl or jug.
2) Add eggs, milk, vanilla extract and the melted butter and whisk together until you get a smooth batter.
3) Heat a large (ideally non-stick) frying pan and coat with butter or cooking spray. If you are using an electric cooker a 4 (or medium-high) should be hot enough to cook your pancakes without burning them.
4) Cook pancakes evenly on each side, one at a time.
5) Add your filling. For my pancakes I added chocolate spread while still warm and then topped with sliced strawberries and whipped cream.
Enjoy, preferably with a cup of tea whilst someone else does the washing up!