Double Chocolate Pancake Stack

  • 24 Jul - 30 Jul, 2021
  • Mag The Weekly
  • Cookery


· 150 g flour

· 30 g cocoa powder

· 2 teaspoons baking powder

· 60 g caster sugar

· 2 eggs

· 180 ml milk

· Vegetable oil for frying

For the Chocolate Sauce

· 200 g Nutella

· 125 ml double cream


Put the flour, cocoa, baking powder, sugar and a pinch of salt in a mixing bowl, then whisk to combine. Make a well in the centre of the dry ingredients, whisk in the eggs, pour over the milk and whisk again until combined. Rest the batter in the fridge for 30 minutes. To make the chocolate sauce, gently heat the Nutella and cream in a pan, stirring until melted. Remove from the heat. Heat a frying pan over medium heat, add a little oil and use a pastry brush to wipe it across the base of the pan. Scoop small ladlefuls of batter into the pan and cook for a minute on each side. Drizzle the chocolate sauce over the pancakes and serve sprinkled with a rocky road topping if you like.