Chocolate pancakes
(from nbhattacharyya’s recipe box)
Source: bill granger
Prep time: 20 minutes
Cook time: 15 minutes
Serves 10 people
Categories: breakfast
Ingredients
- 150g plain flour
- 2 tbsp cocoa
- 2 eggs, lightly beaten
- 300ml whole milk
- 50g unsalted butter, melted and cooled, plus extra for cooking
- Chocolate hazelnut spread
- 50g hazelnuts
- 2 tbsp caster sugar
- 200ml single cream
- 200g dark chocolate, finely chopped
Directions
-
Whizz the fl our, cocoa, eggs, milk and butter in a blender with a pinch of salt. Transfer to a jug and chill for 1 hour.
-
To make the chocolate spread, blitz the hazelnuts in a food processor with half the sugar until fi nely ground; set aside. Put the cream and remaining sugar in a pan and heat gently to dissolve the sugar. Bring just to the boil, then remove from the heat; add the chocolate and nuts. Leave to stand for 1 minute, then stir until smooth.
-
Heat a 20cm non-stick frying pan over a medium heat and brush with melted butter. Pour in a small ladle of batter and tip the pan so it spreads evenly (add a splash more milk if the mixture is too thick). Cook for 1 minute, then flip over using a spatula; cook for a few seconds on the other side. Keep warm while you cook the rest, adding more butter to the pan each time. Spread with the chocolate spread, fold and serve.