Perfect for Pancake Day. You can make the batter the night before and cook them the next morning for a really quick breakfast treat.
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Total time: 35 minutes
- Makes: 12 pancakes
What You’ll Need:
- 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 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
What To Do:
- 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.
Recipe and image courtesy of Waitrose & Partners and Martha Collison, Martha’s most recent book is CRAVE, published by HarperCollins.