Main Course
Double Chocolate Chip Pancakes
Behold this chocolate pancake stack drizzled with chocolate ganache! Could Pancake Day get any more decadent?
Ingredients
Pancakes
- 150 g plain flour
- 30 g cocoa powder
- 2 tsp baking powder
- 60 g caster sugar
- 50 g chocolate chips
- 2 large free-range eggs
- 180 ml semi-skimmed milk
- Vegetable oil for frying
Chocolate Ganache
- 150 g chocolate
- 150 ml double cream
Method
- Put the flour, cocoa, baking powder, sugar, chocolate chips and a pinch of salt in a large mixing bowl, then whisk to combine. Make a well in the centre of the dry ingredients, whisk in the eggs, then pour over the milk and whisk again until smooth and combined. Rest the batter in the fridge for 30 minutes.
- Ganache
- Over a low heat and bain marie, melt the chocolate. Then stir in the cream and allow to cool a little.
- Heat a large frying pan over medium heat, add a little oil and use a pastry brush or kitchen paper to wipe it across the base of the pan. Scoop small ladlefuls of batter into the pan and cook for about 1 minute on each side. Set aside, covered, to keep warm. Repeat with the remaining batter, adding a little more oil to the pan as needed.
- Drizzle with chocolate ganache and your favourite toppings.
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