Chocolate Buttermilk Pancakes With Chocolate Custard Recipe

Name: Chocolate Buttermilk Pancakes With Chocolate Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups self-rising flour; 2 tbsp cocoa powder; 1/3 cup granulated sugar; 2 1/2 cups buttermilk; 2 None eggs, lightly beaten; 3 1/2 tbsp butter, melted; None None Chocolate Custard; 3/4 cup milk; 1/2 cup heavy cream; 2 None egg yolks; 1/4 cup granulated sugar; 2 tbsp cornstarch; 3.5 oz dark chocolate, melted; None None raspberries, to serve; None None chocolate curls, to serve

Servings: persons

2 1/4 cups self-rising flour
2 tbsp cocoa powder
1/3 cup granulated sugar
2 1/2 cups buttermilk
2 None eggs, lightly beaten
3 1/2 tbsp butter, melted
None None Chocolate Custard
3/4 cup milk
1/2 cup heavy cream
2 None egg yolks
1/4 cup granulated sugar
2 tbsp cornstarch
3.5 oz dark chocolate, melted
None None raspberries, to serve
None None chocolate curls, to serve

1
Sift flour and cocoa together. Add sugar. Whisk in buttermilk, eggs and butter until smooth. Set aside for 30 mins.
2
Meanwhile, to make the chocolate custard, bring milk and cream to a boil. Remove from heat. Whisk together egg yolks, sugar and cornstarch then gradually whisk in hot milk mixture. Return mixture to saucepan and add chocolate. Cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon. Transfer to a serving vessel.
3
To cook pancakes, lightly coat a large frying pan with oil and heat over medium heat. Cook 1/4-cupfuls of pancake mixture for 2-3 mins, until bubbles form on surface. Flip and cook for another 2 mins.
4
Serve warm pancakes drizzled with chocolate custard. Sprinkle with raspberries and chocolate curls.

1918

kcal

Calories

156

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/4 cups self-rising flour, 2 tbsp cocoa powder, 1/3 cup granulated sugar, 2 1/2 cups buttermilk, and more.

Yes, Chocolate Buttermilk Pancakes With Chocolate Custard falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Buttermilk Pancakes With Chocolate Custard

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