Recipe  

These decadent pancakes will be a showstopper this Pancake Day!

Serves: 6 people   |   Prep time: 15 minutes   |   Cooking time: 20 minutes

American   |   Dessert   |   Vegetarian

  

Ingredients

• 200g Plain Flour
• 2 tsp Baking Powder
• 35g Cocoa Powder
• 40g Caster Sugar
• 1 tsp Vanilla Essence
• 2 Medium Eggs
• 200ml Milk
• 3 tsp Red Food Colouring
• Light oil spray

Filling/decoration:

• 200g Soft Plain Cream Cheese
• 30g Maple Syrup Fresh Raspberries and Blueberries
• Icing Sugar and Cocoa
• Powder to sift

  

Method

1. Put the soft cheese and maple syrup into a bowl and mix well. Set aside while you make the pancakes.
2. Put the milk, eggs and red food colouring into a jug and mix well.
3. Put the flour, baking powder, caster sugar and cocoa powder into a food processor and whizz for 1 minute.
4. Slowly add the milk mixture until you have a smooth thick batter.
5. Heat a non-stick frying pan and spray with the oil.
6. Put a dessertspoon of the batter in the pan, allow to pool into a circle, cook until it starts to bubble. Flip and cook the other side.
7. Keep them to one side while you cook the rest. The mixture should make approximately 24.
8. Spread some of the soft cheese on the tops of the pancakes. Make stacks of 4 or 5, top with fresh raspberries and blueberries, and sift some icing sugar and cocoa over them.
9. Serve alongside a bowl of the berries.