American Style Chocolate and Raspberry Pancakes

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.

Chocolate and Raspberry Pancake Stack

Pancake gadgets

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 Pancake

The recipe

Chocolate and Raspberry Pancake Stack
5 from 1 vote
Print

Chocolate and Raspberry Pancakes

Wake up to a stack of chocolate pancakes sandwiched together with raspberry compote and drizzled with chocolate sauce.

Course Breakfast
Cuisine American
Keyword pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 pancakes
Author Emma Walton

Ingredients

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

Instructions

To make the pancakes

  1. Sift the flour, cocoa powder and sugar (aka the dry ingredients) into a large mixing bowl.

  2. Whisk the dry ingredients so they are well mixed.

  3. In a jug or bowl with a pouring spout, whisk the milk and eggs (aka the wet ingredients).

  4. Make a well in the middle of the dry ingredients and slowly add the wet ingredients.

  5. Keep whisking making sure the batter is smooth (add too quickly and you risk lumps!)

  6. Melt a little butter in a frying pan.

  7. 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. 

  8. Carefully flip them over and cook for another 1 - 2 minutes (they should be light and springy to the touch). 

  9. Keep the pancakes warm on a plate while you cook the rest of the batter. 

To make the chocolate sauce

  1. Heat the cream until it is almost simmering. 

  2. Pour the cream over the chocolate and stir until the chocolate has melted and the sauce is smooth. 

To assemble

  1. Place 2/3rds of the raspberries in a bowl and mash gently with a fork.

  2. Stir the icing sugar into the mashed raspberries making sure there are no lumps. 

  3. Spread the mashed raspberries between each pancake.

  4. Stack the remaining raspberries on top of the pancakes and drizzle over the chocolate sauce. 

  5. 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.



12 thoughts on “American Style Chocolate and Raspberry Pancakes”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


[instagram-feed]

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close