Chocolate Pancakes
- Easter
- Desserts & Baking
Pancakes with a chocolatey twist! We’re mixing up your usual stack of pancakes – Add some coco powder to our creamy organic milk then layer with our protein-packed super thick yogurt – trust us, you’ll never look back!
Ingredients
The Batter
100g plain flour
2 eggs
2 tsp coco powder
1 tbsp Yeo Valley Organic Salted Butter (for frying)
The Topping
Handful of raspberries
Drizzle of maple syrup
Method
Put 100g plain flour into a large mixing bowl or food processer.
Crack the 2 eggs into the middle and pour in approx. 50ml of the Yeo Valley semi-skimmed milk, then beat slowly until smooth. If it gets a little stiff to beat add a dash more chocolate milk.
Once smooth and there are no lumps, pour in the remaining chocolate milk slowly until the batter is the consistency of double cream or can coat the back of a spoon.
Allow the mixture to settle for a few minutes.
Heat the frying pan over moderate heat, then melt a small amount of butter in the pan and wipe away any excess carefully using a piece of kitchen towel.
Spoon a ladle of batter into the pan to your desired pancake size (we made ours about half the width of the pan so we could create a stack!).
Leave the pancake to cook for approx. 30 seconds or until golden brown on the underside and then flip over using a palette knife. Cook for a further 30 seconds until evenly golden brown.
Transfer carefully to a plate and continue with the remaining batter to create a stack of delicious pancakes. If you’re keeping them for later – layer them up in greaseproof paper.
Now it’s time to build your stack - take each pancake and spread a layer of super thick yogurt, layer on another pancake and repeat!
To finish, simply sprinkle on some raspberries, drizzle with maple syrup and enjoy!
In this recipe...
Whole Milk
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