Chocolate Pancakes With Mint Cream – a delicious recipe with flour, cocoa, bicarbonate of soda, caster sugar, milk, egg. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Mint Cream:.
2
beat cream in small bowl until soft praks form.
3
fold in sifted icing sugar, liquueur and chocolate.
4
set aside till needed, chill in fridge if desired.
5
panckaes:.
6
sift flour, cocoa and soda into large bowl.
7
stir in sugar.
8
make well in centre.
9
gradually stir in combined milk, egg and butter.
10
mix well.
11
beat egg white in small bowl until soft peaks form.
12
fold into batter.
13
pour 2 to 3 tbsp of batter into a heated greased heavy-based frying pan.
14
cook over medium heat until browned underneath.
15
turn pancake.
16
brown on other side.
17
repeat with remaining batter.
18
you will need 8 pancakes for this recipe.
19
serve hot with mint cream.
864
kcal
Calories
54
g
Fat
79
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 cup self-raising flour, 2 tablespoons cocoa, ½ teaspoon bicarbonate of soda, 2 tablespoons caster sugar, and more.
Yes, Chocolate Pancakes With Mint Cream 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.
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