Hot chocolate pancakes

Ingredients 11
Servings 12


  • 2
    jumbo eggs
  • 300
    milk or milk and water mixed (you may need more)
  • 100
    cake flour
  • 30
    cocoa powder
  • 15
    sunflower oil
  • sunflower oil for frying pancakes
  • 24
    squares of dark chocolate (you may need more)
  • unsalted butter for frying
  • castor sugar for sprinkling
  • 50
    Kahlua (optional)
  • 125
    black Nescafé coffee


Mix eggs, milk mixture (you may need up to 200 ml (4/5 cup) more), flour, cocoa and oil to a batter and leave to stand, lightly covered, for 30 minutes. Heat oil and fry thin pancakes, about 20 cm in diameter, on both sides. While still warm, fold into triangles each enclosing 2 squares of chocolate. Heat butter and add folded pancakes. Sprinkle castor sugar over. Pour Kahlua over and ignite. Pour coffee over and use to baste pancakes until very moist and chocolate softens. Transfer to a serving dish. Reduce pan juices over high heat to make a sauce (add more butter, sugar and coffee if necessary). Serve with whipped cream and toasted almond flakes.

Read more on: dairy  |  shallow-fry

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