Double Chocolate Stack
Everyone loves pancakes! They’re the ultimate breakfast and these are an extra special treat with added chocolate. Quick to whip up and even quicker to devour.
15 minutes
Serves 4 people
Ingredients
- 250g self-raising flour
- 2 tablespoons cocoa powder
- 2 Free Range Ethical Eggs
- 1 tablespoon caster sugar
- A pinch of salt
- 200ml milk
- A squeeze of lemon juice
- A handful of chocolate chips, plus extra for serving
- 2 tablespoons melted butter, plus extra for serving
- Serve with slices of banana, chocolate sauce, maple syrup, Greek yoghurt or berries
Method
- Place the flour, cocoa powder, caster sugar and salt in a large bowl and mix.
- Pour the milk into a measuring jug, along with the lemon juice, and crack in the eggs.
- Whisk well and then whisk the wet mixture in to the dry, until just combined.
- Fold in the chocolate chips.
- Place a large frying pan on a medium heat, pour in a little melted butter and use a piece of kitchen roll to spread it around the pan.
- You will need to make the pancakes in batches. Use a ladle to pour circles of batter into the pan.
- Cook on one side until bubbles form on the surface, then flip and cook on the other side.
- Turn out on to a plate, keep in a warm oven if needed and repeat the process until all the batter is used.
- Serve the pancakes in stacks, with a little butter and a few chocolate chips, plus your favourite toppings.
