A wonderfully chocolatey twist is added to this stack of light & fluffy pancakes. Layered with rich homemade chocolate spread then topped with coffee sauce and nuts, what isn’t there to like?! This pancake recipe uses Fairtrade ingredients such as Food Thoughts Fairtrade Cocoa Powder which is also organic 100% fine cocoa. With Shrove Tuesday coming up and Fairtrade Fortnight starting on 26th February, why not get your day off to a great start and try this swooningly delicious recipe for breakfast?
ULTIMATE CHOCOLATE PANCAKE STACK – FAIRTRADE
- FOR THE PANCAKES
- 125g plain flour
- 10g Food Thoughts Organic Fairtrade 100% Cocoa Powder
- 1 tsp baking powder
- 2 tbsp Tayte & Lyle Fairtrade Caster Sugar
- 130ml milk
- 1 egg
- 2 tbsp melted butter
- Butter for cooking the pancakes
- FOR THE CHOCOLATE SPREAD
- 80g Food Thoughts 70% Fine Dark Cacao Chocolate Melts
- 20g butter
- 160ml cream
- 1 tbsp Food Thoughts Fairtrade 100% Cocoa Powder
- FOR THE COFFEE SAUCE
- 70g Food Thoughts 70% Fine Dark Cacao Chocolate Melts
- 1 tbsp CaféDirect Fairtrade Coffee
- TO SERVE
- Zaytoun Fairtrade almonds, chopped
- Start by making the chocolate spread. Simply break up the chocolate and pop in a bowl with the butter, and then microwave in thirty second bursts until nicely melted. Stir vigorously to combine the two ingredients, and then stir through the cream and the Food Thoughts 100% Cocoa Powder. By the way, you can make this and keep it in the fridge for a couple of days, if you fancy using it as a seriously indulgent toast-topping! For now, just set it aside.
- Next, make the pancake batter. Beat together the milk and the egg, and then whisk together with the flour, Food Thoughts 100% Cocoa Powder and baking powder. Finally, add the butter and whisk again to combine.
- Put the oven on at a low temperature (I usually go for about 80°C) and pop a plate inside, so that you can keep the pancakes warm while you’re cooking.
- Place a non-stick frying pan on a high heat and melt a small knob of butter. As soon as it’s melted, add a ladleful of the pancake batter. It’ll be extremely thick and spread out very slowly, but that’s okay – you want a small, thick pancake rather than a large crepe
- Once the pancake has stopped spreading, the edges are crisping up and the top has just about solidified, flip it over and cook the other side for about twenty seconds, before transferring to the warm plate in the oven. I’d recommend that before you make the next pancake, you quickly rinse the pan with hot water from the tap (you’ll get a cloud of steam, so watch out!) and wipe it briefly with kitchen paper. This has the double effect of just cooling the pan slightly, to stop it getting hotter and hotter for the later pancakes, and of clearing out the butter so that it doesn’t start to burn.
- Repeat step 5 with the rest of the batter, rinsing and wiping the pan between each pancake
- Once the pancakes are all ready, you can make the quick coffee sauce – simply melt the chocolate in the microwave and stir through the coffee.
- To serve, stack up the pancakes, spreading a layer of your homemade chocolate spread between each one. Drizzle the sauce over the top and finish off with the nuts. A final note – full disclosure, we made a big stack for the picture because we knew it would look yummy, but if you can eat a stack that big on your own, we’d be pretty impressed. This is a really rich, indulgent dish so three pancakes each is probably a good serving size.