Chocolate Pancakes with Hazelnuts

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Chocolate Pancakes with Hazelnuts

Enjoy for dessert or indulge at brunch.

Makes 12 pancakes.

Products used:

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass Ceramic Non-Stick Induction Ready 18cm Saucepan
MasterClass Cast Aluminium 28cm Crêpe Pan for Induction Hob
MasterClass Soft Grip Nylon Ladle
MasterClass Soft Grip Nylon Slotted Turner

Ingredients:

100g plain flour
30g cocoa powder
2 large free range eggs
325ml milk
1 tbsp vegetable oil

For the sauce

100g 70% dark chocolate
60ml double cream
1/2 tsp sea salt
100g roasted hazelnuts

Method:

Pre-heat oven to 150°C and toast the hazelnuts for 10 minutes.

Place the plain flour, cocoa powder, 2 large eggs, milk, vegetable oil and a pinch of salt into a bowl and whisk to a smooth batter.

Set aside for 30 minutes to rest.

Pre-heat a medium crêpe pan and carefully wipe it with some oiled kitchen paper.

Once the pan is hot, ladle the mixture into the pan and cook each pancake for 1 minute on each side.

To make the sauce pour the cream in to a small saucepan and bring to the boil.

Remove from the heat and add the chocolate and salt, stir continuously until the chocolate melts and you have a smooth and silky chocolate sauce for your pancakes.

Crush the toasted hazelnuts and sprinkle on top of the pancakes drizzled with chocolate sauce.