Sometimes I just want chocolate. I don’t know what it is, and I’m pretty sure I’m not alone in this.
It’s actually quite strange for me. I’m naturally more of a sweet person – jelly snakes, foamy strawberries and fluffy marshmallows. I also love a plain pancake with fruit and compote – all the natural sugars.
But recently I thought I’d give chocolate pancakes a go. And they’re definitely coming out again!
Super fluffy, the pancakes themselves had a beautiful chocolate flavour, just potent enough. The fruit added a juicy element whilst the nuts some salty crunch – a combo which ALWAYS works a treat. It all paired so well with the greek style yoghurt, which added a delicious creaminess to the dish. Add the drizzle, and it feels super indulgent.
Delicious for brunch with a frappuccino, or iced coffee, they could also be served as a smaller portion for dessert. One to impress the guests/housemates – as they did mine.
The recipe is pretty quick & simple – you can find it below. I hope you enjoy. Do leave me a comment to let me know how you get on!
Have you had chocolate pancakes before?
Fluffy Chocolate Pancakes with Greek Style Yoghurt, Fruit & Nuts
A delicious brunch or dessert for chocolate lovers!
- 150 g self-raising flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 35 g cocoa powder
- 2 tbsp sugar
- 2 eggs
- 125 ml semi-skimmed milk
- 35 g margarine melted, plus extra for frying
- 200 g greek style yoghurt
- 1 banana sliced thinly
- 200 g strawberries sliced
- 50 g pistachios chopped
- caramel sauce or maple syrup to drizzle
Sieve the flour, baking powder, baking soda and cocoa powder into a mixing bowl. Stir in the sugar.
Whisk in the eggs, milk and melted margarine until smooth. It should form a thick batter.
Heat a large frying pan over a medium heat. Melt a little butter in the pan, and add three to four dollops (about a tbsp each) of batter, spaced out to ensure the pancakes don't run into one another as they cook. Turn the heat down a little.
Once the underside has just cooked (you should be able to slide a turner underneath pretty easily), flip over to cook the other side. Be careful as not to overcook and burn - this can happen pretty quickly.
Once cooked, move to a plate and continue to cook the remaining batter in batches until you've used it all. You should make approximately 12 medium sized pancakes.
Serve cool, or reheat briefly. Serve the banana alongside the pancakes and the strawberries atop. Add a large dollop of Greek style yoghurt, a sprinkling of chopped pistachios and a drizzle of sauce. Enjoy.