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Cocoa pancakes

Standard pancake batter can be quite easily transformed by adding other ingredients such as cocoa powder. These cocoa pancakes (crepes) are more intense and thicker than the normal ones. Perfect for pancake day, Mother's day, Valentines' day - or just for brunch. Serve them with jam, chocolate cream, custard, ice/cream or just dusted with icing sugar.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British, French
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g flour
  • 2 Tbsp cocoa powder
  • 2 eggs
  • 300 ml milk or almond milk
  • A pinch of salt
  • 30 g butter or dairy-free margarine

Method
 

  1. Melt the butter. When it's cooled, pour it into a blender. Add all other ingredients and process until you get a smooth, creamy batter. If you have time, chill for about half an hour in the fridge.
  2. Using a little butter, evenly grease a pancake pan or heavy-based frying pan.
  3. Heat the pan, then pour a ladleful of batter in the middle, then tilt the pan to let the batter spread out evenly. Cook for about a minute, until the edge starts browning. Flip or turn it with a spatula and fry the other side for about 30 seconds.
  4. Slide it onto a plate and repeat the cooking process with the remaining batter. You should get about 8 pancakes.