www.odlums.ie /recipes/chocolate-cacao-pancakes/

What you need:

  • 100g/3oz Odlums Cream Plain Flour
  • 25g/1oz Cacao Powder
  • Pinch of Salt
  • 1 tablespoon Shamrock Golden Caster Sugar
  • 1 Egg
  • 300ml/½pt Milk
  • Oil for frying

How to:

  1. Sieve flour, cacao powder and salt into a bowl. Stir in the sugar.
  2. Make a well in the centre of the flour, break in the egg and add about a third of the milk. Beat well, gradually pouring in the rest of the milk and drawing in the flour to make a smooth batter. 
  3. Pour batter into a jug, cover and allow to stand for about 30 minutes. 
  4. Brush a pancake pan or frying pan with oil. When pan is hot, give batter a stir before pouring a thin layer onto pan.
  5. Fry until browned on base and bubbling on top, then turn and cook the other side. Repeat until batter is used up. Serve with your favourite toppings.

Note

  • For a decadent dessert, spread with melted chocolate or chocolate spread, and top with fresh raspberries and a dollop of Greek yoghurt or crème fraîche. 
chocolate cacao pancakes

Chocolate Cacao Pancakes

Category

Cream Plain Flour

Cook Time

Few mins

What you need:

  • 100g/3oz Odlums Cream Plain Flour
  • 25g/1oz Cacao Powder
  • Pinch of Salt
  • 1 tablespoon Shamrock Golden Caster Sugar
  • 1 Egg
  • 300ml/½pt Milk
  • Oil for frying

How to:

  1. Sieve flour, cacao powder and salt into a bowl. Stir in the sugar.
  2. Make a well in the centre of the flour, break in the egg and add about a third of the milk. Beat well, gradually pouring in the rest of the milk and drawing in the flour to make a smooth batter. 
  3. Pour batter into a jug, cover and allow to stand for about 30 minutes. 
  4. Brush a pancake pan or frying pan with oil. When pan is hot, give batter a stir before pouring a thin layer onto pan.
  5. Fry until browned on base and bubbling on top, then turn and cook the other side. Repeat until batter is used up. Serve with your favourite toppings.

Note

  • For a decadent dessert, spread with melted chocolate or chocolate spread, and top with fresh raspberries and a dollop of Greek yoghurt or crème fraîche. 
JOIN OUR BAKE CLUB

for recipes and updates fresh from the oven to your inbox