Prep Time
10 minutes + 15 minutes cooking
Difficulty
Showing off
Serves
8
A flipping delicious Pancake recipe you won't want to miss from Jessie Bakes Cakes. Flavour your pancake batter using our Raspberry Ripple White Hot Chocolate powder and top it off with a decadent Chocolate sauce that's easy to make and simple to follow. No other recipe stacks up!
INGREDIENTS
For the Pancakes
70g Whittard Raspberry Ripple White Hot Chocolate
200g Plain flour
2 tsp Baking powder
1 tbsp Caster sugar
0.5 tsp Salt
2 large Eggs
30g Unsalted butter, melted
200ml Whole milk
For the Hot Chocolate Sauce
50g Whittard Luxury Hot Chocolate
50g Caster sugar
100ml Water
20g Unsalted butter
Toppings
Fresh or frozen raspberries
METHOD
Start by making the hot chocolate sauce:
- Measure the Hot Chocolate powder, caster sugar and water into a small saucepan and set over a medium-low heat.
- Bring the mixture to the boil and whisk until the sugar dissolves and the chocolate sauce starts to thicken (about 3-4 minutes).
- Remove from the heat and stir in the butter. The sauce should be smooth and glossy.
- Pour the sauce into a jug and set aside for now. The sauce will thicken as it cools.
Now make the pancakes:
- Stir the Raspberry Ripple White Hot Chocolate powder, flour, baking powder, caster sugar and salt together in a large bowl.
- Crack in the eggs and add the melted butter and milk.
- Use a large balloon whisk to beat the mixture together until smooth and combined
- Grease a frying pan with a little butter or spray oil and place over a medium-low heat.
- Once the frying pan has heated up, pour roughly 2 large spoonfuls of pancake mixture into the frying pan. Leave to cook for 1-2 minutes or until lots of tiny bubbles start to appear and pop on the surface. Flip the pancake over and cook for 1 more minute on the other side. Repeat until all the mixture is used up, you should be able to make 8 pancakes in total.
Serve the pancakes:
- Place the pancakes on a pretty serving plate.
- Pour the hot chocolate sauce all over the pancakes and top with raspberries.
- Grab a fork and dig in!
For the Pancakes
70g Whittard Raspberry Ripple White Hot Chocolate
200g Plain flour
2 tsp Baking powder
1 tbsp Caster sugar
0.5 tsp Salt
2 large Eggs
30g Unsalted butter, melted
200ml Whole milk
For the Hot Chocolate Sauce
50g Whittard Luxury Hot Chocolate
50g Caster sugar
100ml Water
20g Unsalted butter
Toppings
Fresh or frozen raspberries
Start by making the hot chocolate sauce:
- Measure the Hot Chocolate powder, caster sugar and water into a small saucepan and set over a medium-low heat.
- Bring the mixture to the boil and whisk until the sugar dissolves and the chocolate sauce starts to thicken (about 3-4 minutes).
- Remove from the heat and stir in the butter. The sauce should be smooth and glossy.
- Pour the sauce into a jug and set aside for now. The sauce will thicken as it cools.
Now make the pancakes:
- Stir the Raspberry Ripple White Hot Chocolate powder, flour, baking powder, caster sugar and salt together in a large bowl.
- Crack in the eggs and add the melted butter and milk.
- Use a large balloon whisk to beat the mixture together until smooth and combined
- Grease a frying pan with a little butter or spray oil and place over a medium-low heat.
- Once the frying pan has heated up, pour roughly 2 large spoonfuls of pancake mixture into the frying pan. Leave to cook for 1-2 minutes or until lots of tiny bubbles start to appear and pop on the surface. Flip the pancake over and cook for 1 more minute on the other side. Repeat until all the mixture is used up, you should be able to make 8 pancakes in total.
Serve the pancakes:
- Place the pancakes on a pretty serving plate.
- Pour the hot chocolate sauce all over the pancakes and top with raspberries.
- Grab a fork and dig in!
