What could be better than pancakes for breakfast? Chocolate pancakes! The fruit, cream and caramel sauce make it wonderfully decadent.
Preparation time: 15 minutes Resting time: 30 minutes Cooking time: 10 minutes (1 minute per pancake)
350 ml milk 1 egg 15 ml (1 T) butter, melted 250 ml (1 c) cake flour 80 ml (¹⁄₃ c) cocoa powder 60 ml (¼ c) sugar 2 ml (½ t) baking powder pinch of salt
3 bananas, sliced 200 g mulberries 250 ml (1 c) cream, whipped caramel sauce mint leaves to garnish (optional)
1 Pancakes Whisk the milk, egg and melted butter together. 2 Sift the flour, cocoa powder, sugar, baking powder and salt together in a large bowl. 3 Pour the milk mixture into the flour mixture while whisking, making sure the batter is free of lumps. Cover the bowl with clingfilm and leave to rest for 30 minutes. 4 Heat a 24 cm pancake or nonstick pan. Using a soup ladle, spoon a thin layer of batter into the pan. Cook until bubbles form, turn and cook until light brown. Repeat with the remaining batter. 5 To serve Put a few slices of banana on half of each pancake, followed by a few mulberries and a dollop of whipped cream. Drizzle caramel sauce on top and fold. Garnish with mint leaves, if using.