Let the blender do the work – nothing could be simpler!

Easy Peasy Chocolate Pancake

Prep Time

10 minutes

Cooking Time

90 seconds per pancake

Serves

15 pancakes

Ingredients

For the pancakes:
125g Willie’s Cacao Hot Chocolate, 52% Medellin Cacao
200g white plain flour
2 large eggs
150 ml water
350 ml full fat milk
Knob of butter

For the topping:
Willie’s Cacao Chocolate Spread
Sliced fruit like banana, strawberries and blueberries

Equipment:
Liquidiser and frying pan

 

Method

  1. Warm the milk to simmering point in a saucepan or microwave.
  2. Put the warm milk and Hot Chocolate powder in the liquidiser. Blend for 15 seconds.
  3. Add all the other ingredients to the liquidiser and blend for 30 seconds
  4. Heat frying pan on the hob and once hot rub with knob of butter and start making pancakes
  5. Topping: warm the chocolate spread in the microwave for a few seconds and use as a sauce with your fruit

Ingredients

For the pancakes:
125g Willie’s Cacao Hot Chocolate, 52% Medellin Cacao
200g white plain flour
2 large eggs
150 ml water
350 ml full fat milk
Knob of butter

For the topping:
Willie’s Cacao Chocolate Spread
Sliced fruit like banana, strawberries and blueberries

Equipment:
Liquidiser and frying pan

 

Method

  1. Warm the milk to simmering point in a saucepan or microwave.
  2. Put the warm milk and Hot Chocolate powder in the liquidiser. Blend for 15 seconds.
  3. Add all the other ingredients to the liquidiser and blend for 30 seconds
  4. Heat frying pan on the hob and once hot rub with knob of butter and start making pancakes
  5. Topping: warm the chocolate spread in the microwave for a few seconds and use as a sauce with your fruit
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​