Gooey chocolate-brownie pancakes

18 servings Prep: 10 mins, Cooking: 5 mins

By YOU September 04 2017
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Ingredients (13)

500 ml castor sugar
2½ c flour
125 ml cocoa powder
7,5 ml baking powder
1 pinch salt
1 eggs
125 ml buttermilk
5 ml vanilla — essence
160 ml coffee
45 ml peanut butter — smooth
60 g butter — melted
225 g chocolate
250 ml cream
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1. Pancakes: Mix all the dry ingredients together in a bowl. In a separate bowl, whisk together the egg, buttermilk and vanilla essence and add the egg mixture to the dry ingredients.

2. In a separate bowl, combine the coffee, peanut butter and butter and add it to the flour mixture.

3. Heat a nonstick pan over medium heat and grease well. Drop spoonfuls of the batter into the pan. Flip the pancakes over and cook on the other side for 2 minutes or until fully cooked. Repeat the process with the remaining batter.

4. Stack the pancakes on top of one another.

5. Sauce: Place the chocolate in a bowl and heat the cream over medium heat until almost boiling. Pour the hot cream over the chocolate and stir until completely melted. The sauce will thicken as it cools. If you want a thinner consistency add a few more tablespoons of hot cream. Reheat as needed in a bowl over a pan of simmering water.

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