This indulgent pancake recipe is perfect for making on Pancake Day, and can also be enjoyed as a special brunch or lunchtime treat
300g plain flour
1 tsp baking powder
50g cocoa powder, sifted
½ tsp cinnamon
2 tbsp vegetable oil
150ml double cream
50g dark chocolate
200g tin black cherries
2 tbsp kirsch (optional)
To make the pancakes, in a large jug, whisk together the flour, baking powder, cocoa powder, eggs, milk and cinnamon until a thick, smooth batter. In a large frying pan, melt the butter, then pour it into the batter, and whisk.
Return the frying pan to a medium heat, then add half the oil. Ladle approximately 4 tbsp of the batter into the frying pan to create approximately a 10cm diameter pancake. Repeat to fill the frying pan, but making sure the pancakes are not touching each other. Cook for 2-3 mins until golden, then flip the pancakes over with a fish slice and cook for a further 2 mins. Transfer to a warm plate, then use the remaining batter to make more pancakes, adding the oil as needed. It should make 12 pancakes in total.
In a bowl, whip the double cream, using an electric whisk, for 2-3 mins until firm. Break the dark chocolate up into pieces and place in a microwaveable bowl. Microwave the chocolate for ½-1 min until it can be stirred smooth.
Divide the pancakes between 4 serving plates, then top with a dollop of whipped cream, a spoonful of black cherries and 1 tsp kirsch each, if using, then drizzle with the melted chocolate.
More recipes for special brunch dishes are in the December 2022 issue of Land_Scape_ magazine...
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