Chocolate pancakes with chocolate fudge sauce
makes
14
This super-easy chocolate pancake recipe with luscious homemade fudge sauce is the ideal weekend breakfast or brunch idea, and also works perfectly as a quick midweek dessert.
Ingredients (13)
- 2 cups (300g) self-raising flour
- 1/4 cup (55g) caster sugar
- 1/3 cup (35g) dark cocoa powder
- 2 tsp baking powder
- 2 cups (500ml) chilled mineral water
- 1 tsp vanilla bean paste
- Vegetable oil, to cook
- Vanilla ice cream, to serve
Chocolate fudge sauce
- 1 cup (220g) caster sugar
- 1/2 cup (50g) dark cocoa powder
- 1/2 cup (125ml) milk
- 20g salted butter
- 1 tsp vanilla bean paste
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the sauce, whisk sugar, cocoa and a pinch of salt flakes in a medium saucepan until there are no more lumps. Add the milk and stir over medium-high heat until mixture comes to the boil. Reduce heat and simmer for 30 seconds. Remove from heat and stir in the butter and vanilla until combined. Strain into a jug. Set aside to cool and thicken slightly.
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2.To make the pancakes, whisk flour, sugar, cocoa and baking powder in a large bowl until well combined. Add mineral water and vanilla and whisk until just combined (the mixture will still look a little lumpy, but do not over-whisk, or the pancakes will be tough).
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3.Heat a large non-stick frypan over medium heat and brush with oil. Working in batches, add level 1/4-cup (60ml) measures of batter into pan (batter will spread naturally). Cook for 1-2 minutes each side, until cooked, puffed and light golden. Transfer to a plate. Repeat with remaining batter.
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4.Serve pancakes stacked with a scoop of ice cream and a drizzle of fudge sauce.
Recipe Notes
Chocolate fudge sauce makes 350ml. Leftover fudge sauce can be stored in a sealed jar in the fridge for up to 2 weeks.
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