Chocolate and mixed berry pancakes



  • 2 cups (300g) self-raising flour
  • 1/4 cup (40g) plain flour
  • 1/4 cup (25g) cocoa powder
  • 3 tablespoons brown sugar
  • 2 1/4 cups (560ml) milk
  • 80g butter, melted, cooled
  • 1 egg, whisked
  • 300g frozen berries, thawed
  • Extra melted butter
  • Vanilla ice cream, to serve


  • 200g dark chocolate, broken into pieces
  • 1 cup (250ml) cream
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract


Step 1


Sift flours, cocoa and sugar into a large bowl. Add milk, butter and egg. Whisk until well combined. Gently stir in berries.

Step 2

Brush two small nonstick frying pans with a little of the extra melted butter. Heat over medium heat. Add 1/3 cup of mixture to each pan. Cook for 2 minutes, or until bubbles appear on the surface. Carefully turn over and cook for 1 minute.

Step 3

Transfer pancakes to a plate and wrap loosely in a clean tea towel to keep warm. Repeat with remaining batter, greasing pan between each batch. If you find the pan is getting too hot, reduce heat slightly.

Step 4

To make chocolate sauce, place chocolate, cream, sugar and vanilla in a small saucepan. Stir over low heat until chocolate melts. Bring to a simmer. Simmer for 8-10 minutes or until it reduces and thickens. Pour into a heatproof jug and set aside.

Step 5

To serve, divide pancakes between serving plates and pour over chocolate sauce. Serve with ice cream.

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