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Chocolate Pancakes  Veg  HT  DP  45mins


Serves 4   Hot    Vegetarian  Dessert  Pudding



For the batter

100g/4oz Plain Flour

A pinch Salt

1 Egg

270ml/9fl.oz. Milk

Other ingredients

Vegetable Oil for frying

225g/8oz Plain Chocolate, grated

150g/5oz Raspberry Jam

Whipped Cream to serve




1. Preheat the oven to 180C, 350F, Gas Mark 4. Place the flour, salt, milk and egg in a large bowl and whisk until smooth and lump free. Preheat the oven to very low to keep the first lot of pancakes warm whilst you're cooking the remainder. Transfer the batter to a measuring jug.


2. Heat the oil in a frying pan until very hot, then pour most of it into a heatproof container, leaving just enough oil to coat the pan.


3. Pour in a little of the batter, tilting the pan to evenly cover the base with a thin layer. Fry over a moderate heat, shaking the pan gently so it doesn't stick, until the underside is golden. This will only take 1-2 minutes.


4. Using a palette knife, turn the pancakes over and cook the other side until golden.


5. Remove to a plate  and cover with foil  whilst you cook the remaining oil and batter in the same way.


6.   Spread each pancake with raspberry jam and sprinkle with the grated chocolate. Fold into four and arrange in a shallow ovenproof dish. 


7. Bake in the oven for 8-10 minutes. Serve immediately with whipped cream.




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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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