We’re whipping up a totally decadent breakfast this morning: Valli Little’s Double Chocolate Pancakes!
Double Chocolate Pancakes
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
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!
Posted on April 13, 2017 by
This entry was posted in cookbooks, Recipes and tagged Breakfast, Chocolate, Chocolate Pancakes, cookbook, cooking, Dessert, my kind of food, Pancakes, recipe, Sweet, Valli Little. Bookmark the permalink.