• 150 g plain flour
  • 30 g cocoa powder
  • 2.5 tsp baking powder
  • 60 g caster sugar
  • 2 large free-range eggs
  • 165 ml semi-skimmed milk
  • 2 tbsp vegetable oil

For the chocolate sauce:

  • 100 g plain chocolate
  • 150 ml semi-skimmed milk
  • 40 g unsalted butter
  • 2 tbsp golden syrup

To serve:

  • 4 tbsp double cream
  • 4 tsp chocolate beans


  1. 1

    In a large mixing bowl, sift together the flour, cocoa, baking powder and sugar. In a jug, gently whisk together the eggs and milk, then add to the dry ingredients. Mix everything gently until just combined – over-whisking can result in rubbery pancakes, so a few lumps left in the mixture are fine. Cover with clingfilm and leave in the fridge for 20 minutes to rest.

  2. 2

    Meanwhile, make your chocolate sauce. Place all the ingredients except the golden syrup in a small saucepan over a gentle heat, stirring often until melted and combined. Remove from the heat and add the golden syrup, whisking until shiny. Cover to keep warm until needed.

  3. 3

    Heat a large frying pan over a medium heat and brush lightly with oil. Using a large spoon, carefully drop batter onto the base of the pan to make pancakes about 10cm across. Cook for roughly 45 seconds until bubbles start to appear on the surface and the pancake is lightly browned on the underside, then flip over and cook for a further 45 seconds. Remove and set aside on a plate. Add more oil to the pan as necessary. Stack the pancakes separated by greaseproof paper to prevent sticking, and keep warm until all the pancakes are cooked.

  4. 4

    Serve in a stack drizzled with the chocolate sauce, cream and chocolate beans.

Nutritional Details

Each serving provides
  • Energy 3153kj 753kcal 38%
  • Fat 43.2g 62%
  • Saturates 22.5g 113%
  • Sugars 44.9g 50%
  • Salt 2.5g 42%

% of the Reference Intakes

Typical values per 100g: Energy 1214kj/290kcal

Each serving provides

74.0g carbohydrate 5.0g fibre 14.5g protein

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