Double Choc Pancakes with Peanut Butter Sauce
Prep:  20 minutes
Cook:  20 minutes
Makes:  8-10 pancakes
Serves:  10
Average: 4.6 (13 votes)
Difficulty:
Cuisine:
Saved:
American
122
Recipe by: Australian Eggs
Spoil someone special with these decadent chocolate pancakes with chocolate chips and homemade peanut butter sauce. Ideal for brunch or an indulgent breakfast in bed, these sweet pancakes are sure to please.
Credit: Whisk Media Group
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: Double Choc Pancakes with Peanut Butter Sauce
Double Choc Pancakes with Peanut Butter Sauce
Ingredients:
Peanut butter sauce
Double choc pancakes
Method:
Peanut butter sauce
  1. Combine peanut butter, brown sugar, cream and maple syrup in a small saucepan and heat over low heat, stirring continuously for 3 minutes or until smooth and sugar has dissolved. Pour into a serving jug, cover and set aside.
  2. Sauce should have a thick pouring consistency. If it becomes too thick, stir in a little water or cream to loosen the sauce
  3. Pour into a serving jug, cover and set aside
Tips & Hints:
  • Store peanut butter sauce in a sealed container in the refrigerator for up to one week. Just before serving, warm over low heat or in the microwave, adding a tablespoon or so of cream or milk to get a pouring consistency.
Double choc pancakes
  1. Sift flour, sugar, cocoa powder, salt and baking powder together in a medium bowl. Mix well. Make a well in the centre
  2. Whisk together eggs, vanilla and milk in a small bowl
  3. Pour into the dry ingredients, along with melted butter. Mix until just combined
  4. Fold in choc bits and set aside to rest for 10 minutes
  5. Heat a non-stick frying pan over medium-low heat and add a little melted butter. Swirl until it begins to foam
  6. Using a ⅓ cup measure, scoop pancake batter into hot frying pan. Cook 2 minutes or until bubbles form and burst on the top of the pancake. Turn over and cook for a further 1 minute
  7. Place cooked pancakes into a large baking dish and cover with foil. Keep warm in a low oven while cooking remaining pancakes
  8. Serve pancake stacks topped with sliced bananas, whipped cream and drizzled with the warm peanut butter sauce. Garnish with grated dark chocolate
Tips & Hints:
  • Wrap leftover cooked pancakes in cling film and refrigerate for 2-3 days. Reheat in the microwave in 30 second bursts until warmed through.
Nutrition Information
Per adult serving (181g)

Calories

543.0

Energy

2270.0kJ

Protein

11.1g

Fat, Total

36.8g

Saturated

20.6g

Carbs, Total

40.0g

Sugars

23.2g

Dietary Fibre

3.1g

Sodium

408.0mg
FacebookPintrestX (Twitter)Google ClassroomShare via Email