Here’s a recipe for chocolate pancakes with hazelnuts which we found on Kitchen Craft’s blog. We have just got some crepe/pancake pans in from this company, including one in a vibrant red colour. If you love chocolate, why not try making these for Shrove Tuesday instead of the traditional ones!
Enjoy for dessert or indulge at brunch.Makes 12 pancakes.
MasterClass Products used:
- Smart Space Mixing Bowl Set with Colander and Measuring Jug
- Ceramic Non-Stick Induction Ready 18cm Saucepan
- Cast Aluminium 28cm Crêpe Pan for Induction Hob
- Soft Grip Nylon Ladle
- Soft Grip Nylon Slotted Turner
- 100g plain flour
- 30g cocoa powder
- 2 large free range eggs
- 325ml milk
- 1 tbsp vegetable oil
For the sauce
- 100g 70% dark chocolate
- 60ml double cream
- 1/2 tsp sea salt
- 100g roasted hazelnuts
Pre-heat oven to 150°C and toast the hazelnuts for 10 minutes.
Place the plain flour, cocoa powder, 2 large eggs, milk, vegetable oil and a pinch of salt into a bowl and whisk to a smooth batter.
Set aside for 30 minutes to rest.
Pre-heat a medium crêpe pan and carefully wipe it with some oiled kitchen paper.
Once the pan is hot, ladle the mixture into the pan and cook each pancake for about 1 minute on each side.
To make the sauce pour the cream in to a small saucepan and bring to the boil.
Remove from the heat and add the chocolate and salt, stir continuously until the chocolate melts and you have a smooth and silky chocolate sauce for your pancakes.
Crush the toasted hazelnuts and sprinkle on top of the pancakes drizzled with chocolate sauce.
Suggestion: If you don’t like hazelnuts, why not try making it with cherries, raspberries or strawberries.
Check out Kitchen Crafts blog for more recipes!