Chocolate pikelets recipe
Oh what a glorious recipe to make on Pancake Day! Chocolate, cream and pancake batter is a match made in heaven.
If you’re using 72% chocolate, you might want to add a little extra sugar to sweeten, as it may be too bitter for children.
Ingredients
- 100 ml double cream
- 50 g 72% chocolate (or use a good milk chocolate)
- 3.5 fl oz double cream
- 1.8 oz 72% chocolate (or use a good milk chocolate)
- 0.4 cup double cream
- 1.8 oz 72% chocolate (or use a good milk chocolate)
- 2 eggs
- 2 dessert spoons plain flour
- 2 tsp caster sugar
- 1 pinch salt
- 300 ml milk
- 25 g cocoa
- 2 eggs
- 2 dessert spoons plain flour
- 2 tsp caster sugar
- 1 pinch salt
- 10.6 fl oz milk
- 0.9 oz cocoa
- 2 eggs
- 2 dessert spoons plain flour
- 2 tsp caster sugar
- 1 pinch salt
- 1.3 cups milk
- 0.9 oz cocoa
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- To make a simple chocolate sauce, warm the cream gently in a pan, break-up the chocolate into small pieces and add to the pan. Stir until the chocolate has melted and combined with the cream.
- To make a simple chocolate sauce, warm the cream gently in a pan, break-up the chocolate into small pieces and add to the pan. Stir until the chocolate has melted and combined with the cream.
- Mix the eggs, flour, caster sugar and salt to a paste, slowly add the milk, mixing continuously until it becomes the consistency of paint. Split the batter into two and add the cocoa to one half of the mixture.
- Pour approx 2 tbsp of batter into a hot, flat, buttered, pan. The batter should make approx 4 inch/100mm circles. You can cook several at a time. After about two minutes the pikelets should be loose. Tease the edges and then flip them with a spatula to cook the other side for approx one minute.
- Serve with the chocolate cream sauce, hundreds & thousands, or your choice of topping.
Recipe kindly given to us by The Happy Egg Company.
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