Martha Collison’s chocolate brownie pancakes.

Fancy making any of these delicious Chocolate Brownie Pancakes? Recipe created by Martha Collison. Perfect for Pancake Day. You can make the batter the night before and cook them the next morning for a really quick breakfast treat.

* Preparation time: 10 minutes

* Cooking time: 25 minutes

* Total time: 35 minutes

* Makes: 12 pancakes

How To Make Martha Collison’s Chocolate Brownie Pancakes:

Ingredients:

175g plain flour

1 tbsp baking powder

½ tsp salt

50g light brown soft sugar

25g cocoa powder

300ml whole milk

1 tsp vanilla bean paste

1 medium egg

60g butter A little oil, for frying (optional)

For The Chocolate Sauce:

170ml pot double cream

1 tsp clear honey

75g dark chocolate, finely chopped

Raspberries, to serve

Method:

1. Combine the flour, baking powder, salt, brown sugar and cocoa powder in a large bowl or large jug. Make a well in the centre of the dry ingredients.

2. In a small jug, beat together the milk, vanilla and egg. Slowly pour the wet ingredients into the well you’ve made in the dry ingredients, whisking until the mixture is smooth.

3. Melt the butter in a frying pan over a medium heat, swirling it round to coat the base, then beat into the batter. Leave the frying pan on the heat, ready to fry the pancakes.

4. Use an ice-cream scoop or pour a few tbsp of batter into the centre of the frying pan. Try to get as close to a circle (about 10cm in size) as you can so the finished pancakes stack neatly on top of each other. Cook the pancakes for 1 minute on each side and then place onto a serving plate. Repeat the cooking process with the remaining batter, using a little oil for frying if necessary, until you have 12 pancakes.

5. To make the chocolate sauce, heat the cream and honey in a small pan until steaming. Remove from the heat and stir in the chocolate until it melts and the sauce is smooth. Serve the pancakes in stacks, drenched with chocolate sauce and scattered with a few raspberries.

Recipe Card:

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Martha Collison’s Chocolate Brownie Pancakes

Perfect for Pancake Day. You can make the batter the night before and cook them the next morning for a really quick breakfast treat.

Course Breakfast

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12

Author Martha Collison

Ingredients

• 175g plain flour
• 1 tbsp baking powder
• ½ tsp salt
• 50g light brown soft sugar
• 25g cocoa powder
• 300ml whole milk
• 1 tsp vanilla bean paste
• 1 medium egg
• 60g butter A little oil, for frying (optional)
• 170ml pot double cream
• 1 tsp clear honey
• 75g dark chocolate, finely chopped
• Raspberries, to serve

Instructions

• Combine the flour, baking powder, salt, brown sugar and cocoa powder in a large bowl or large jug. Make a well in the centre of the dry ingredients.
• In a small jug, beat together the milk, vanilla and egg. Slowly pour the wet ingredients into the well you’ve made in the dry ingredients, whisking until the mixture is smooth.
• Melt the butter in a frying pan over a medium heat, swirling it round to coat the base, then beat into the batter. Leave the frying pan on the heat, ready to fry the pancakes.
• Use an ice-cream scoop or pour a few tbsp of batter into the centre of the frying pan. Try to get as close to a circle (about 10cm in size) as you can so the finished pancakes stack neatly on top of each other. Cook the pancakes for 1 minute on each side and then place onto a serving plate. Repeat the cooking process with the remaining batter, using a little oil for frying if necessary, until you have 12 pancakes.
• To make the chocolate sauce, heat the cream and honey in a small pan until steaming. Remove from the heat and stir in the chocolate until it melts and the sauce is smooth. Serve the pancakes in stacks, drenched with chocolate sauce and scattered with a few raspberries.

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