Valli Little: Double Chocolate Pancakes

We’re whipping up a totally decadent breakfast this morning: Valli Little’s Double Chocolate Pancakes!

Double Chocolate Pancakes

Makes 12

A totally decadent breakfast for a special occasion or birthday – and, boy, are they good! Serve the pancakes with berries and cream as an indulgent treat or just drizzled with chocolate sauce for a double hit of deliciousness.

1½ cups (375ml) milk
1 egg, lightly beaten
2 tsp vanilla extract
2 cups (300g) self-raising flour
¼ tsp bicarbonate of soda
2 tbs cocoa powder
¹⁄³ cup (80g) caster sugar
½ cup (85g) milk or dark
chocolate baking chips
25g unsalted butter, melted and
cooled, plus extra to brush
Berries, pure (thin) cream
and chocolate sauce, to serve
(all optional)

Whisk the milk, egg and vanilla in a jug.

Sift the flour, bicarbonate of soda and cocoa into a bowl. Add the caster sugar and a pinch of salt and stir in the chocolate chips. Add the wet ingredients to the dry ingredients, along with the butter.

Brush a non-stick frypan with a little butter and place over medium heat. Put heaped spoonfuls of the mixture in the pan and cook until small bubbles appear on the surface. Flip and cook for 1 minute on the other side. Set aside and cover loosely with foil until you have used all the batter.

To serve, top the pancakes with berries and cream and drizzle with some chocolate sauce, if using.

 

This delicious recipe can be found in Valli Little’s latest cookbook, My Kind of Food – out now!

Recipe PDF

Posted on April 13, 2017 by

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"Valli Little: Double Chocolate Pancakes"1 thought on
  • John says:

    Awesome ! It’s looks very delicious with all the chocolate and berries topped on the pancakes. This is quite a dessert for me than a breakfast.

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