A special breakfast, suitable for both children and adults, for Easter Sunday – or any day when you feel like being naughty.
340 grams self raising flour
25 grams Green and Blacks organic cocoa (Dutch processed)
3 tbsp golden caster sugar
550 ml milk
90 grams unsalted butter – melted and cooled
1 large fresh egg – beaten
300 grams frozen raspberries – thawed
115 grams Green and Blacks dark cooks chocolate – chopped
85 grams Green and Blacks milk cooks chocolate – chopped
250 ml double cream or crème fraîche
2 tbsp natural brown sugar
1 and 1/2 tsp vanilla bean paste or natural vanilla extract
French vanilla ice cream
- Put the dark and milk chopped chocolate, cream (or crème fraîche), sugar and vanilla paste or extract into a small heavy based saucepan set over a low heat, stir while warming until the chocolate melts and the sugar dissolves.
- Reduce heat to low and simmer gently for approx. ten minutes – or until the sauce thickens.
- Transfer to a heatproof jug, cover and put to one side.
- Place the raspberries into a colander and allow to thaw; discard the liquid.
- Sift the flour and cocoa into a large bowl, add the sugar and stir with a whisk until well blended.
- Put the milk, melted butter and egg into a jug, whisk until well blended.
- Gradually add to the pancakes while whisking – until well combined then gently mix in the raspberries.
- Brush two 10 to 12 cm frying pans with butter, warm over a medium heat.
- Add 80 ml of batter to each frying pan and cook until bubbles appear on the surface (just a couple of minutes), turn and cook until browned on the underside (approx. one minute).
- Transfer pancakes to a plate (interleaved with greaseproof paper) and keep warm in a low oven while cooking remaining batter.
- Serve the warm pancakes drizzled with chocolate sauce and a scoop of French vanilla ice cream.