Recipe: Chocolate Pancakes with Homemade Chocolate Nut Spread
- 150g plain flour
- 2 tbsp. cocoa powder
- 2 medium eggs lightly beaten
- 300 ml of full milk
- 50 g butter melted plus extra for cooking
- 50g hazelnuts
- 55g caster sugar
- 200ml whipping cream
- 200g dark or milk chocolate, broken into small pieces
Place all the pancake ingredients with a pinch of salt into a food processor or blender and blitz well. Pour the batter into a jug and chill for one hour if you have the time.
To make the chocolate spread. Blitz the hazelnuts with half the sugar until finely ground in a food processor. Place the cream and the rest of the sugar in a pan and heat gently to dissolve the sugar. Bring to the boil and remove from the heat, add the sugar hazelnut mixture and chocolate. Leave to stand for a minute then stir well until the chocolate has melted and the mixture is smooth.
Heat a small 20cm non-stick pan over a medium heat. Brush with the melted butter and pour in a little of the batter using a small ladle. If the batter is a little thick, add some more milk and mix in. Tip the pan around so the batter is evenly spread around the pan, cook the pancake for 1 minute then flip it over and cook for a further few seconds on the other side. Remove from the pan keeping warm while you repeat the process cooking all the batter to make approx. 8 pancakes.
Serve with the chocolate spread.
By Rachel Green