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Double-choc pancakes with candied walnuts

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If you want to be a breakfast hero, don't delay in making these Double-choc Pancakes with Candied Walnuts.

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes
Double choc pancakes with candied walnuts

Ingredients

  • 2 cups (300g) self-raising flour
  • 2 tbs caster sugar
  • 1/2 cup (50g) cocoa powder
  • 2 Coles RSPCA Approved Free Range Eggs, lightly beaten
  • 2 cups (500ml) milk
  • 150g dark chocolate, chopped
  • 1/2 cup (125ml) thickened cream
  • 6 strawberries, halved

Candied walnuts

  • 1/2 cup walnuts
  • 2 tbs caster sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the candied walnuts, line a baking tray with baking paper. Place walnuts and sugar in a small frying pan over medium-low heat and cook, stirring occasionally, until sugar has just dissolved. Increase heat to medium-high and cook, without stirring, for 5 mins or until sugar is caramel in colour. Transfer to the prepared tray and spread walnuts out in a single layer.
  2. Step 2

    Combine flour, sugar and cocoa in a medium bowl. Add eggs and milk and whisk until smooth.
  3. Step 3

    Heat a large frying pan over medium heat and spray with oil spray. Cook 1/4 cupfuls of the batter for 2 mins each side or until just cooked through. Transfer to a plate and cover to keep warm.

  4. Step 4

    Meanwhile, place chocolate and cream in a small saucepan over medium heat and cook, stirring, until smooth.

  5. Step 5

    Divide pancakes among serving plates. Drizzle with chocolate sauce and top with strawberry and candied walnuts.

    Double-choc pancakes with candied walnuts

    Double-choc pancakes with candied walnuts
    • Serves4
    • Cook time20 minutes
    • Prep time15 minutes
    Ingredients
    • 2 cups (300g) self-raising flour
    • 2 tbs caster sugar
    • 1/2 cup (50g) cocoa powder
    • 2 Coles RSPCA Approved Free Range Eggs, lightly beaten
    • 2 cups (500ml) milk
    • 150g dark chocolate, chopped
    • 1/2 cup (125ml) thickened cream
    • 6 strawberries, halved

    Candied walnuts

    • 1/2 cup walnuts
    • 2 tbs caster sugar
      Description

      If you want to be a breakfast hero, don't delay in making these Double-choc Pancakes with Candied Walnuts.

      Method
      1. Step 1

        To make the candied walnuts, line a baking tray with baking paper. Place walnuts and sugar in a small frying pan over medium-low heat and cook, stirring occasionally, until sugar has just dissolved. Increase heat to medium-high and cook, without stirring, for 5 mins or until sugar is caramel in colour. Transfer to the prepared tray and spread walnuts out in a single layer.
      2. Step 2

        Combine flour, sugar and cocoa in a medium bowl. Add eggs and milk and whisk until smooth.
      3. Step 3

        Heat a large frying pan over medium heat and spray with oil spray. Cook 1/4 cupfuls of the batter for 2 mins each side or until just cooked through. Transfer to a plate and cover to keep warm.

      4. Step 4

        Meanwhile, place chocolate and cream in a small saucepan over medium heat and cook, stirring, until smooth.

      5. Step 5

        Divide pancakes among serving plates. Drizzle with chocolate sauce and top with strawberry and candied walnuts.