Chocolate Buttermilk Pancakes With Chocolate Custar

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 tablespoons cocoa powder; 1/3 cup granulated sugar; 2 1/2 cups buttermilk; 2 eggs lightly beaten; 3 1/2 tablespoons butter melted; custard Chocolate; 3/4 cup milk; 1/2 cup heavy cream; 2 egg yolks; 1/4 cup granulated sugar; 2 tablespoons cornstarch; 3 1/2 ounces dark chocolate melted; raspberries to serve; chocolate curls to serve

Servings: persons

2 1/4 cups self rising flour
2 tablespoons cocoa powder
1/3 cup granulated sugar
2 1/2 cups buttermilk
2 eggs lightly beaten
3 1/2 tablespoons butter melted
custard Chocolate
3/4 cup milk
1/2 cup heavy cream
2 egg yolks
1/4 cup granulated sugar
2 tablespoons cornstarch
3 1/2 ounces dark chocolate melted
raspberries to serve
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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 tablespoons 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.

That's it — enjoy your meal!

Chocolate Buttermilk Pancakes With Chocolate Custard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions