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February 19, 2020
Pancake day is fast approaching, on the 25th of February we will be cooking up a batch of traditional pancakes with all the classic toppings but we thought this recipe for chocolate pancakes with hazelnuts looked too good to miss!
This recipe will make 12 pancakes using a 28cm Crêpe Pan, the advantage of using a Crêpe pan is that the low lip will keep your mixture in place while making it easy to slide your pancakes or crêpe out the pan without damaging them. The pans are also a little lighter that a traditional frying pan so it's easy to get the perfect toss!
100g plain flour30g cocoa powder2 large free range eggs325ml milk1 tbsp vegetable oil
100g 70% dark chocolate60ml double cream1/2 tsp sea salt100g roasted hazelnuts
Pre-heat oven to 150°C and toast the hazelnuts for 10 minutes.
Place the plain flour, cocoa powder, 2 large eggs, milk, vegetable oil and a pinch of salt into a bowl and whisk to a smooth batter.
Set aside for 30 minutes to rest.
Pre-heat a medium crêpe pan and carefully wipe it with some oiled kitchen paper.
Once the pan is hot, ladle the mixture into the pan and cook each pancake for 1 minute on each side.
To make the sauce pour the cream in to a small saucepan and bring to the boil.
Remove from the heat and add the chocolate and salt, stir continuously until the chocolate melts and you have a smooth and silky chocolate sauce for your pancakes.
Crush the toasted hazelnuts and sprinkle on top of the pancakes drizzled with chocolate sauce.
Yummy! Happy Pancake Day everyone!
Recipe and images courtesy of KitchenCraft.
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