Choc-berry pancakes are a delicious fusion of sweet and tangy flavours, perfect for a indulgent breakfast or dessert treat. The recipe features the classic combination of chocolate and berries, ensuring every bite is filled with the rich taste of cocoa and the burst of juicy berries.
Ingredients:
- 1 overripe banana
- 1/3 cup (80g) brown sugar
- 1 egg
- 50g unsalted butter, melted, plus extra for greasing
- 300ml full cream milk
- 1/3 cup (25g) good quality cocoa powder, sifted
- 1 1/2 cups (225g) plain flour
- 3 teaspoons baking powder
- 100g dark chocolate, chopped
- 125g mixed berries, fresh or frozen, plus extra to serve
- Double cream and maple syrup, to serve
Method:
In a large bowl, mash the overripe banana with a fork until smooth.
Add the brown sugar, egg, melted butter and milk to the mashed banana and whisk to combine.
In a separate bowl, mix together the sifted cocoa powder, plain flour and baking powder.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Take care not to overmix.
Fold in the chopped dark chocolate and mixed berries.
Heat a non-stick frying pan over a medium heat and lightly grease with a little extra butter.
Drop 1/4 cup of batter into each pancake and cook until bubbles form on the surface, then flip and cook until the other side is golden brown.
Serve the pancakes warm with extra berries, a dollop of double cream and a drizzle of maple syrup.
