It’s a bit of a chocolate lovers conundrum this year, Valentine’s Day falls on the first day of lent. If you don’t have a sweet tooth and don’t really love anyone enough to send chocolate hearts their way or indeed snaffle a big box you received then a conundrum it ain’t. We’re guessing that this isn’t the case with the majority of you. So what do you do? Eat the chocolate, don’t eat the chocolate, eat more pancakes the day before to compensate, don’t eat the pancakes…?
What’s the solution? For lent lovers, have an epic pancake day and curb the choc thereafter. Simple. What of the sweet toothed majority then…? Chocolate Pancakes of course with this perfect mash up!!! Double the loveliness and enjoy this stack of sugary, chocolatey pancakey yumminess. Lent can be a day late, or a week…..
175g self raising flour
25g cocoa powder
50g golden caster sugar
1/4tsp baking powder
275ml whole milk
1/2tsp vanilla extract
unsalted butter for frying
For the Chocolate Sauce:
Roughly chop 150g dark chocolate. Add the chocolate, 100ml double cream, 2 tbsp light brown soft sugar and 25g unsalted butter to a pan with a pinch of sea salt and melt over a medium-low heat.
- Use a hand whisk to mix the flour, cocoa, sugar,baking powder and a pinch of salt in a mixing bowl. In a jug, whisk together the milk, vanilla and egg and pour into the flour mixture, whisking as you go.
- Heat a large frying pan over a medium heat; add a knob of butter. As soon as it’s foaming, add ladlefuls of the batter. You want pancakes roughly 10-12cm in diameter, so you will need to cook in batches (adding a splash of milk to the batter if it thickens while it sits). Cook the pancakes for 2-3 minutes on each side or until cooked through, then keep warm in the oven while you cook the rest. Serve stacked up with hot chocolate sauce poured over the top.