Chocolate-and-raspberry-pancakes

Chocolate and raspberry pancakes

Pomegranate seeds and honey drizzle add a delicious finish to this breakfast stack

By , 05 February 2018

(7 votes)

Chocolate and raspberry pancakes
  • 25 Mins
  • Serves: 4
  • Price: 70p per serving
Nutritional Info
Each 180g serving contains
  • Energy

    1145KJ

    274KCAL

    14%
  • Fat

    9.5g

    med

    14%
  • Saturates

    3.1g

    med

    16%
  • Sugars

    16.6g

    med

    18%
  • Salt

    0.43g

    low

    7%
of your reference intake.
Typical energy values per 100g: 636kJ/152kcal.
Ingredients
  • 4 medium eggs
  • 80g self-raising flour
  • 30g cocoa powder
  • 20g caster sugar
  • 100ml semi-skimmed milk
  • 2tsp rapeseed oil
  • 150g pack raspberries, reserving 50g to serve
  • 2tbsp pomegranate seeds and mint leaves, to serve
  • 2tbsp clear honey
Method
  • Separate the eggs into 2 bowls. Add the flour, cocoa, sugar and milk to the yolks, stirring until smooth.

  • Whisk the whites into stiff peaks. Mix a bit of the whites into the batter to loosen, before folding in the rest.

  • Heat a little oil in a nonstick frying pan over a medium heat. Cook 2 or 3 pancakes at a time, using a couple of tablespoons of batter for each.

  • Add a few raspberries to each pancake; cook until bubbles appear on the surface. Flip and cook for 1-2 mins on the other side.

  • Serve with raspberries, pomegranate seeds, mint leaves and honey drizzle.