Choco­late pan­cakes

What could be bet­ter than pan­cakes for break­fast? Choco­late pan­cakes! The fruit, cream and caramel sauce make it won­der­fully deca­dent.

YOU Breakfast - - Contents -


8-10 pan­cakes

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.


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