Chocolate brownie pancakes and TOP pancake tips
Pancake day is just around the corner! Every Shrove Tuesday, we Brits take it upon ourselves to eat as many pancakes as we possible can, all for the sake of tradition. I'm a sucker for tradition, especially when it involves scoffing delicious stacks of fried goodness.
Last year, I shared my simple 1-2-3 pancake recipe. 100g plain flour, 2 eggs and 300ml of milk. Whisk together and fry in a little butter for the quickest, easiest pancakes ever. This year, I've gone one step up from your average crepes or American pancakes with CHOCOLATE BROWNIE pancakes. Light and fluffy, yet decadent and squidgy, these are a revelation. The brown sugar and cocoa powder gives the pancakes a fudgy texture, and they are smothered in rich chocolate sauce.
My tips for top pancakes:
- The first pancake is always the worst! Use this as a trial to make sure your pan is hot enough, then eat it quickly before anyone notices.
- If you're making thick, American pancakes, don't let the top get too dry before you flip them. You want to flip when bubble have appeared but the pancakes are not dry to the touch - they should be a little wet so they puff up on both sides, not just the first one.
- Flip once! Regardless of the style, flipping pancakes numerous times will make them chewy and tough. Try to get it right on the first flip.
Find my recipe here on the Waitrose website.
