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Chocolate pancakes with berries and yogurt recipe

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How to make lacy pancakes even better? Add chocolate! These dark cocoa pancakes are filled with custard, berries and a drizzle of melted chocolate for the ultimate Pancake Day treat. See method

Serves 4
20mins to prepare, 15mins standing time and 15mins to cook
598 calories / serving

Ingredients

100g plain flour
15g cocoa
1 egg
1 egg yolk
1tbsp vegetable oil plus extra for frying
250ml semi skimmed milk

For the filling

170g carton fat free Greek yogurt
142g carton readymade longlife custard
4tbsp fresh chopped mint
175g raspberries
225g strawberries, sliced
50g dark chocolate

Each serving contains

Energy
2495kj
598kcal 30%
Fat
39g 56%
Saturates
11g 54%
Sugars
19g 21%
Salt
0.3g 5%

of the reference intake
Carbohydrate 40.8g Protein 21.8g Fibre 7.8g

Method

To make the pancakes, sift the flour and cocoa into a bowl, add the egg and egg yolk, 1 tablespoon of the oil then gradually whisk in the milk until smooth. Leave to stand for 15 mins.
For the filling, mix the yogurt, custard and chopped mint together. Mix the berries together in a separate bowl. Melt the chocolate if using to decorate, in a bowl set over a small saucepan of gently simmering water.

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To cook the pancakes, heat a little oil in the base of an 18 cm frying pan, pour the excess out of the pan into a bowl then add 2-3 tablespoons of the pancake batter to the pan. Tilt the pan to swirl the batter over the base in a thin layer then cook until browned on the underside. Turn the pancake over and cook the second side then slide out of pan and keep hot on a plate while you cook the remaining mixture until you have 8 pancakes.
Fold the pancakes into quarters, spoon in the yogurt mix and berries, arrange in pairs on serving plates and drizzle with melted chocolate, if using. Serve immediately.