Double Chocolate Pancakes With Peanut Butter Sauce
Double Chocolate Pancakes With Peanut Butter Sauce
- Preparation time 40 mins
- Serves 10 people
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- Publication
An indulgent breakfast treat or morning tea bite - the ultimate meal to make for your better half on a special occasion like Valentine's Day, Pancake Day or Sunday mornings.
We've added a delicious peanut butter sauce, and recommend enjoying with a dollop of double cream as well but feel free to replace those toppings with fresh strawberries or seasonal fruit - anything that complements chocolate, as these delicious morsels are packed with chocolate chips for extra decadence. Trust us, a fluffy stack of these pancakes is heavenly.
Ingredients
Double choc pancakes
- 1 ¼ cups (190g) plain flour
- 2 tbsp caster sugar
- 2 tbsp unsweetened cocoa powder
- 1 tbsp baking powder
- ¼ tsp salt
- 3 eggs
- 1 tsp vanilla extract
- 1 cup (250ml) milk
- 50g unsalted butter, melted, plus extra for cooking
- ⅓ cup (70g) milk choc bits
- 300ml cream, whipped
- 2-3 bananas, sliced
- Grated dark chocolate for garnish (optional)
Peanut butter sauce
- ½ cup (150g) smooth peanut butter
- ¼ cup (35g) brown sugar
- 150ml thickened cream
- 2 tbsp maple syrup
Method
Peanut butter sauce
- Combine peanut butter, brown sugar, cream and maple syrup in a small saucepan and heat over low heat, stirring continuously for 3 minutes or until smooth and sugar has dissolved.
- Sauce should have a thick pouring consistency. If it becomes too thick, stir in a little water or cream to loosen the sauce.
- Pour into a serving jug, cover and set aside.
Double choc pancakes
- Sift flour, sugar, cocoa powder, salt and baking powder together in a medium bowl. Mix well. Make a well in the centre.
- Whisk together eggs, vanilla and milk in a small bowl.
- Pour into the dry ingredients, along with melted butter. Mix until just combined.
- Fold in choc bits and set aside to rest for 10 minutes.
- Heat a non-stick frying pan over medium-low heat and add a little melted butter. Swirl until it begins to foam.
- Using a ⅓ cup measure, scoop pancake batter into hot frying pan. Cook 2 minutes or until bubbles form and burst on the top of the pancake. Turn over and cook for a further 1 minute.
- Place cooked pancakes into a large baking dish and cover with foil. Keep warm in a low oven while cooking remaining pancakes.
- Serve pancake stacks topped with sliced bananas, whipped cream and drizzled with the warm peanut butter sauce. Garnish with grated dark chocolate.
Notes
- Store peanut butter sauce in a sealed container in the refrigerator for up to one week. Just before serving, warm over low heat or in the microwave, adding a tablespoon or so of cream or milk to get a pouring consistency.
- Wrap leftover cooked pancakes in cling film and refrigerate for 2-3 days. Reheat in the microwave in 30 second bursts until warmed through.
Nutritional Information
- Serving size 181g
- Energy 2270kJ 543kcal
- Protein 11.1g
- Total fat 36.8g
- Saturated fat 20.6g
- Carbs (total) 40g
- Carbs (sugar) 23.2g
- Sodium 408mg
- Fibre 3.1g
- Vitamin D 1.2µg
All nutrition values are per serve.