Chocolate Pancakes with Chocolate Sauce
Inspired by techniques from Serious Eats.
Dark, rich chocolate pancakes—tender and not too sweet—with a silky chocolate sauce that flows warm and luxurious over the top.
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Method
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Equipment
- fine sieve
- large bowl
- medium bowl
- whisk
- large nonstick frying pan
- silicone spatula
- small saucepan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 401 kcal |
| Protein | 8.8 g |
| Carbohydrate | 55.4 g |
| of which sugars | 28.3 g |
| of which free sugars | 25.5 g |
| Fat | 18.8 g |
| of which saturates | 10.9 g |
| Fibre | 4.1 g |
| Salt | 1.3 g |
Protein per 100 kcal
2.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Batter
- 170 g plain flour
- 32 g cocoa powder
- 75 g caster sugar
- 1½ tsp baking powder
- 4.5 g fine sea salt or table salt about ¾ tsp
- ¼ tsp bicarbonate of soda
- 2 large eggs
- 180 ml whole milk
- 42 g unsalted butter, melted, plus more for the pan and to serve
- ½ tsp fine instant espresso powder (optional, up to 1 tsp)
Chocolate sauce
- 120 ml whole milk
- 140 g semi-sweet chocolate, finely chopped
- 1 tsp vanilla
- 1
Sift dry. Sift 170 g plain flour, 32 g cocoa powder (natural, not Dutch-processed), 75 g caster sugar, 1½ tsp baking powder, ¾ tsp fine salt and ¼ tsp bicarbonate of soda into a large bowl.
- 2
Mix wet. Whisk 2 large eggs, 180 ml whole milk, 42 g unsalted butter (melted) and ½ tsp instant espresso powder (optional, up to 1 tsp), pour into the dry mix and stir gently until just moistened (lumps remain; do not overmix).
- 3
Butter pan. Very lightly butter a large non-stick frying pan over medium heat.
- 4
Cook. Drop 2 heaped tbsp batter per pancake and spread to 8-9 cm (2.5-4 cm apart). Cook until the base is set, edges start to set and tiny bubbles form (about 1 min); flip with a lightly greased spatula and cook about 1 min more. Adjust heat to stop them over-browning; wipe the pan and butter it again between batches; keep warm under foil or in a 150 °C oven.
- 5
Make sauce. Heat 120 ml whole milk to a bare simmer over medium heat, add 142 g semi-sweet chocolate (finely chopped), take off the heat and whisk smooth; whisk in 1 tsp vanilla and serve straight away over the pancakes.
Storage
Best served fresh and warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
