Home / Blog / Go extra choclate-y this panake day, with our Organic Cocoa Powder and this Chocolate Pancake recipe. Chocolate pancakes topped with a thick chocolate sauce, it’s guaranteed to be a fabulous Tuesday! INGREDIENTS Chocolate Pacakes: 175g self-raising flour 25g Food Thoughts Organic Cocoa Powder (100%) 50g golden caster sugar 1/4 tsp baking powder 275ml whole milk 1/2 tsp vanilla extract 1 egg unsalted butter for frying Chocolate Sauce: 150g Food Thoughts Luxury Dark Chocolate Chips (70%) 100ml double cream 2tbsp light brown soft sugar 25g unsalted butter pinch of salt METHOD CHOCOLATE PANCAKES: Use a hand whisk to mix the flour, cocoa, sugar, baking powder and pinch of salt in a mixing bowl. In a mixing jug, whisk together the milk, vanilla and egg and pour into the flour mixture, whisking as you go. Heat a large frying pan over a medium heat; add a knob of butter. As soon as it’s foaming, add ladlefuls of the batter. You want pancakes roughly 10-12cm in diameter, so you will need to cook in batches (adding a splash of milk to the batter if it thickens while it sits). Cook the pancakes for 2-3 minutes on each side of until cooked through, then keep warm in the over while you cook the rest. Serve stacked up with hot chocolate sauce poured over the top. Garnish with colourful fruit. FOR THE SAUCE: Add the dark chocolate chips and all the other ingredients in a pan. Melt over a medium-low heat. Add 3 tbsp boiling water and stir to make a smooth, pourable sauce. Serve warm, drizzled over the chocolate pancakes.

Go extra choclate-y this panake day, with our Organic Cocoa Powder and this Chocolate Pancake recipe. Chocolate pancakes topped with a thick chocolate sauce, it’s guaranteed to be a fabulous Tuesday! INGREDIENTS Chocolate Pacakes: 175g self-raising flour 25g Food Thoughts Organic Cocoa Powder (100%) 50g golden caster sugar 1/4 tsp baking powder 275ml whole milk 1/2 tsp vanilla extract 1 egg unsalted butter for frying Chocolate Sauce: 150g Food Thoughts Luxury Dark Chocolate Chips (70%) 100ml double cream 2tbsp light brown soft sugar 25g unsalted butter pinch of salt METHOD CHOCOLATE PANCAKES: Use a hand whisk to mix the flour, cocoa, sugar, baking powder and pinch of salt in a mixing bowl. In a mixing jug, whisk together the milk, vanilla and egg and pour into the flour mixture, whisking as you go. Heat a large frying pan over a medium heat; add a knob of butter. As soon as it’s foaming, add ladlefuls of the batter. You want pancakes roughly 10-12cm in diameter, so you will need to cook in batches (adding a splash of milk to the batter if it thickens while it sits). Cook the pancakes for 2-3 minutes on each side of until cooked through, then keep warm in the over while you cook the rest. Serve stacked up with hot chocolate sauce poured over the top. Garnish with colourful fruit. FOR THE SAUCE: Add the dark chocolate chips and all the other ingredients in a pan. Melt over a medium-low heat. Add 3 tbsp boiling water and stir to make a smooth, pourable sauce. Serve warm, drizzled over the chocolate pancakes.

Reading time: 1 min   

Go extra choclate-y this panake day, with our Organic Cocoa Powder and this @Waitrose Chocolate Pancake recipe. Chocolate pancakes topped with a thick chocolate sauce, it's guaranteed to be a fabulous Tuesday! INGREDIENTS Chocolate Pacakes: 175g self-raising flour 25g Food Thoughts Organic Cocoa Powder (100%) 50g golden caster sugar 1/4 tsp baking powder 275ml whole milk 1/2 tsp vanilla extract 1 egg unsalted butter for frying Chocolate Sauce: 150g Food Thoughts Luxury Dark Chocolate Chips (70%) 100ml double cream 2tbsp light brown soft sugar 25g unsalted butter pinch of salt METHOD CHOCOLATE PANCAKES: Use a hand whisk to mix the flour, cocoa, sugar, baking powder and pinch of salt in a mixing bowl. In a mixing jug, whisk together the milk, vanilla and egg and pour into the flour mixture, whisking as you go. Heat a large frying pan over a medium heat; add a knob of butter. As soon as it's foaming, add ladlefuls of the batter. You want pancakes roughly 10-12cm in diameter, so you will need to cook in batches (adding a splash of milk to the batter if it thickens while it sits). Cook the pancakes for 2-3 minutes on each side of until cooked through, then keep warm in the over while you cook the rest. Serve stacked up with hot chocolate sauce poured over the top. Garnish with colourful fruit. FOR THE SAUCE: Add the dark chocolate chips and all the other ingredients in a pan. Melt over a medium-low heat. Add 3 tbsp boiling water and stir to make a smooth, pourable sauce. Serve warm, drizzled over the chocolate pancakes.