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.
Peanut butter sauce
Ingredients
½ cup (150g) smooth peanut butter
¼ cup (35g) brown sugar
150ml thickened cream
2 tbsp maple syrup
Method
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.
Sauce should have a thick pouring consistency. If it becomes too thick, stir in a little water or cream to loosen the sauce
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
Ingredients
1 ¼ cups (190g) plain flour
2 tbsp caster sugar
2 tbsp unsweetened cocoa powder
1 tbsp baking powder
¼ tsp salt
3 eggs
1 tsp vanilla extract
1 cup (250ml) milk
50g unsalted butter, melted, plus extra for cooking
⅓ cup (70g) milk choc bits
300ml cream, whipped
2-3 bananas, sliced
Grated dark chocolate for garnish (optional)
Method
Sift flour, sugar, cocoa powder, salt and baking powder together in a medium bowl. Mix well. Make a well in the centre
Whisk together eggs, vanilla and milk in a small bowl
Pour into the dry ingredients, along with melted butter. Mix until just combined
Fold in choc bits and set aside to rest for 10 minutes
Heat a non-stick frying pan over medium-low heat and add a little melted butter. Swirl until it begins to foam
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
Place cooked pancakes into a large baking dish and cover with foil. Keep warm in a low oven while cooking remaining pancakes
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.