Chocolate Pancakes With Chocolate Sauce
15 min 
12 pancakes 
Sometimes one doesn’t need to re-invent the wheel. There are so many glorious recipes around, that using them with the best ingredients is an absolute treat. This is exactly what we were thinking when we decided to trial Martha Collison’s chocolate pancakes with chocolate sauce recipe found on Waitrose website.
This is the perfect recipe for any weekend morning, when we have a bit more time to spare, a lot more hands to help, and a whole load more appetite to please. Martha’s Chocolate Pancake with Chocolate Sauce recipe is the ultimate go to for all chocoholics. We have recreated it using our Food Thoughts Organic Cocoa Powder and adding Food Thoughts Luxury Dark Chocolate Chips to give it a more intense dark chocolate hint. Can you think of a better way to start the day?
You will need
- CHOCOLATE PANCAKES
- 175g self-raising flour
- 25g Food Thoughts Organic Cocoa Powder
- 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% dark) to give it a more intense chocolate hit
- 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. Add 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.
