Chocolate Pancakes

Shrove Tuesday AKA Pancake Day - the day of the year for mandatory pancakes!   You will simply love these chocolate pancakes with ice cream and chocolate sauce....  They are incredibly quick to make (you don't have to leave the batter to stand, but it does give it a better texture), and can be re-heated if for some extraordinary reason they haven't all been eaten at once!   These are finished off with some chocolate caramel fudge sauce and a scoop of good vanilla ice cream.   Normal pancake batter is made without sugar, and the sugar is added later.  This recipe includes sugar, as the cocoa tasted odd without it, and I wasn't planning to add sugar at the end.  

Chocolate Pancakes

Chocolate Pancakes

3 ½ oz/100g plain flour

1 tbsp cocoa

2 tbsp caster sigar

1 egg

½ pint of milk

Butter to fry

Put all of the ingredients into a food processor/blender and whizz until thick and gloopy.  Leave to stand for half an hour.

Heat a frying pan and put in a small knob of butter.  Melt it and get it sizzling but not burnt.   Pour in the batter and swirl around the pan until it is evenly spread over the base (not too thick – use the first one as a test!).  Cook until it is beginning to brown underneath.  Turn the pancake over, tossing if you are feeling adventurous, otherwise using a spatula.  Cook on the other side.    Put onto a plate and repeat the process.  

This quantity will make 16 8” pancakes.  Serve with ice cream and chocolate sauce, dusted with icing sugar!