Chocolate Pancakes

cook 30 mins
  • 100 g (3 1/2 oz) plain flour
  • 1 tablespoon cocoa powder
  • pinch of salt
  • 2 eggs, beaten
  • 300 ml (1/2 pint) milk
  • 2 tablespoons melted unsalted butter
  • knob of unsalted butter, for frying
  • 225 g (7 1/2 oz) shop-bought red fruit compote
  • 175 g (6 oz) milk chocolate, broken into small pieces
  • 50 g (2 oz) unsalted butter
  • 2 tablespoons golden syrup
  • 100 ml (3 1/2 fl oz) milk
  • Sift the flour, cocoa powder and salt into a large bowl and make a well in the centre. Pour the eggs into the well, then gradually whisk into the flour mixture. Add the milk a little at a time, whisking to form a smooth batter. Stir in the melted butter.
  • To make the chocolate sauce, gently melt the chocolate, butter and golden syrup in a saucepan over a low heat. Stir in the milk and cook for 2–3 minutes until the sauce thickens, stirring frequently.
  • Heat a little of the butter for frying in a 20 cm (8 inch) nonstick crêpe or frying pan. Add a ladleful of batter and swirl around to coat the bottom of the pan. Cook for 1–2 minutes until golden, then flip over and cook for a further 1 minute. Remove from the pan and keep warm. Repeat with the remaining batter to make 8 pancakes, adding more butter if necessary.
  • To serve, fill each pancake with a little of the compote and drizzle with the chocolate sauce. Serve 2 per person.
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