Start your day with a stack of joy! These Choc-Hazelnut Pancakes are a chocolate lover’s breakfast dream. Fluffy pancakes filled with chunks of rich, dark chocolate and hazelnuts, topped with whipped cream and more chocolate – it’s a feast for the senses.
Ingredients:
- 2 cups self-raising flour
- 1/2 cup caster sugar
- 1/4 teaspoon baking soda
- 1 1/2 cups milk
- 1 egg, lightly beaten
- 2 teaspoons vanilla extract
- 125g Baci Perugina original dark chocolate, chopped
- 50g butter, melted
- Whipped cream, to serve
- Chocolate syrup, to serve
- Baci Perugina Original Dark Chocolates, extra chopped, to serve
Method:
Mix the self-raising flour, caster sugar and bicarbonate of soda in a large bowl.
In a separate bowl, mix the milk, egg and vanilla extract.
Pour the wet ingredients into the dry and stir until just combined. Fold in the chopped Baci Perugina chocolates.
Heat a non-stick frying pan over a medium heat and brush with some of the melted butter.
Drop 1/4 cup of the mixture into each pancake and cook until bubbles form on the surface. Flip and cook until golden brown.
Serve the pancakes with whipped cream, a generous drizzle of chocolate syrup and a sprinkling of chopped Baci Perugina chocolate.
