Pancakes. The perfect morning treat. Because who doesn’t love batter that’s been fried and then yummy syrup poured on top. And then other toppings like chocolate? Yep, we are sold every time.
Here’s the perfect recipe (courtesy of Olive Magazine) for the coffee lover to make the morning brunch that much better.
Yeah, it’s a little bit of work. But it’s a guaranteed better than going out for brunch meal.
plain flour 120g
baking powder 1 tsp
caster sugar 1 tbsp
double espresso 1 shot (or 2 tsp instant coffee dissolved in 2 tbsp water)
double cream 150ml
dark chocolate 100g, chopped
hazelnuts a handful, some chopped and toasted, some left whole
Put the flour, baking powder, sugar, eggs, coffee and milk in a jug and blend to a batter. Rest for 10 minutes. Gently heat the cream and chocolate.
Heat a non-stick omelette or 15cm frying pan with a knob of butter and pour in enough batter (thin it down if you need to) to just cover the base of the pan in a thin layer (about 2 tbsp) – tip the pan as you pour so you get an even layer. Cook for about 30 seconds or until the batter sets and the underside starts to colour then flip and cook the other side until it colours. Repeat. Put 3 pancakes on each plate and scatter with chopped toasted hazelnuts. Pour over chocolate sauce and scatter with whole nuts.
Well, that’s a bit of hungry work! But hey, maybe if you make this on Sunday morning for brunch...you can Take Me to Church. (see video below!)
That looks tasty ;)