Ultimate chocolate pancakes
These ultimate chocolate pancakes are guaranteed to be a hit. Served with a choc-hazelnut sauce, banana, hazelnuts and whipped cream, everyone will be wanting more.
Note: + 30 mins resting time
- 1 3/4 cups (435ml) milk
- 1 Coles Australian Free Range Egg
- 2 cups (300g) self-raising flour
- 1/4 cup (55g) caster sugar
- 1/4 tsp bicarbonate of soda
- 20g butter, melted
- 1/2 cup (95g) dark choc chips
- 2 1/2 tbs cocoa powder
- 1/4 cup (60ml) milk, extra
- Whipped cream, to serve
- Sliced banana, to serve
- Chopped hazelnuts, toasted, to serve
- 100g dark chocolate, coarsely chopped
- 1/2 cup (125ml) thickened cream
- 1/3 cup (110g) chocolate hazelnut spread
Whisk the milk and egg in a large jug.
Combine the flour, sugar and bicarbonate of soda in a large bowl. Make a well in the centre. Add the milk mixture to the flour mixture and use a whisk to stir until a smooth batter forms. Cover with plastic wrap and set aside for 30 mins to rest.
Heat a large non-stick frying pan over medium-low heat. Brush with a little melted butter. Pour ¼ cup (60ml) of batter into the pan. Sprinkle with some of the choc chips. Cook for 2 mins or until bubbles appear on the surface of the pancake. Turn and cook for a further 1 min or until light golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat to make 4 more pancakes.
Add 1 tbs cocoa powder and 1 tbs extra milk to remaining batter and whisk to combine. Brush the pan with melted butter. Cook 5 more pancakes using half the remaining batter and choc chips.
Whisk the remaining cocoa powder and extra milk into remaining batter. Cook 5 more pancakes with the remaining batter and choc chips.
To make the choc-hazelnut sauce, combine the chocolate, cream and spread in a small saucepan over low heat. Cook, stirring, until the chocolate melts and the sauce is smooth.
Divide the pancakes among serving plates. Top with cream and banana. Drizzle with choc-hazelnut sauce and sprinkle with hazelnut.