American Style Chocolate and Raspberry Pancakes
Say “I love you” with a stack of chocolate pancakes sandwiched together with raspberry compote and drizzled with chocolate sauce.
Stack them high
There’s nothing I like more than waking up to a hearty breakfast and a big stack of pancakes with fresh fruit and a sweet and sticky sauce always goes down well. Sadly for me, I tend to do the cooking in our house so its rare that I’m greeted with breakfast in bed.
This weekend I woke up early so that I could sneak downstairs and make Jon a huge stack of pancakes. To build the biggest, baddest pancake stack I knew I’d have to make big and fluffy American style pancakes. A spoon or two of top quality dark cocoa powder took these pancakes from good to awesome. Raspberry compote, chocolate sauce and cacao nibs completed the stack.
Now I’ll admit, I might have made this pancake stack a little too tall. My recipe makes 10 pancakes in total which really is too many for one person.
Why not surprise your significant other with a sky high pile of chocolate pancakes and raspberries this Valentine’s Day? Serve up with two forks and dig in to them together.
I’ve been asked before how I get my pancakes even sizes and perfectly round. The secret isn’t all that exciting. To get the same amount of batter in the pan every time I just use an ice-cream scoop! In fact, I use it for pancakes more than I do for ice cream.
I’ve also recently invested in a crepe pan. I’ll be honest I always thought they were a bit of a con and just took up too much space in the pan drawer. BUT, I haven’t had a single bad pancake since I’ve been using it. You know how the first pancake is usually terrible and goes straight in the bin (or my mouth)? Well, even the first one comes out well with a crepe pan!!!
Chocolate and Raspberry Pancakes
Wake up to a stack of chocolate pancakes sandwiched together with raspberry compote and drizzled with chocolate sauce.
For the pancakes
- 100 grams self raising flour
- 25 grams cocoa powder
- 50 grams caster sugar
- 300 mililitres milk
- 2 large eggs
- 1 tbsp butter
For the chocolate sauce
- 75 grams dark chocolate chopped
- 150 millilitres double cream
For the raspberry compote
- 250 grams raspberries
- 1 tbsp icing sugar
For some added crunch
- 2 tbsp cacao nibs
To make the pancakes
Sift the flour, cocoa powder and sugar (aka the dry ingredients) into a large mixing bowl.
Whisk the dry ingredients so they are well mixed.
In a jug or bowl with a pouring spout, whisk the milk and eggs (aka the wet ingredients).
Make a well in the middle of the dry ingredients and slowly add the wet ingredients.
Keep whisking making sure the batter is smooth (add too quickly and you risk lumps!)
Melt a little butter in a frying pan.
Spoon a ladle of the batter into the centre of the pan and cook for 2 minutes or until bubbles appear and burst on the surface of the pancake.
Carefully flip them over and cook for another 1 - 2 minutes (they should be light and springy to the touch).
Keep the pancakes warm on a plate while you cook the rest of the batter.
To make the chocolate sauce
Heat the cream until it is almost simmering.
Pour the cream over the chocolate and stir until the chocolate has melted and the sauce is smooth.
Place 2/3rds of the raspberries in a bowl and mash gently with a fork.
Stir the icing sugar into the mashed raspberries making sure there are no lumps.
Spread the mashed raspberries between each pancake.
Stack the remaining raspberries on top of the pancakes and drizzle over the chocolate sauce.
Finally, sprinkle over the cacao nibs and serve.
Make it vegan
To make these vegan, swap out the eggs for 2 bananas, use your favourite non dairy milk (I suggest full-fat OATLY) and grease your pan with non-dairy spread.