40 mins prep, standing and cooking | Serves 6
Ingredients
Chocolate pancakes
- 2 cups self-raising flour
- 2 tablespoons cocoa powder
- 1/3 cup caster sugar
- 600ml buttermilk
- 2 eggs, lightly beaten
- 50g butter, melted
- spray oil
- Raspberries, grated chocolate, to serve
Chocolate custard
- 2 egg yolks
- ¼ cup caster sugar
- 2 tablespoons cornflour
- 3/4 cup milk
- ½ cup cream
- 100 gram dark chocolate, melted
Method
- Sift flour and cocoa together into a large bowl. Stir in sugar. Whisk in the buttermilk, eggs and butter. Stand for 30 minutes.
- To make the chocolate custard, whisk yolks, sugar and cornflour together in a medium bowl. Bring combined milk and cream to the boil in a saucepan on medium heat. Remove from heat. Gradually whisk into yolk mixture. Return custard mixture to saucepan.
- Stir in chocolate. Heat, constantly stirring, on a low heat until the mixture thickens and coats the back of a spoon. Do not boil. Take custard off heat. Spray a large frying pan with oil and heat on medium.
- Cook ¼-cup measures of pancake mixture for 2 to 3 minutes until bubbles form on surface. Turn and cook for a further 2 minutes. Repeat with remaining batter, spraying the pan with oil as required.
- Serve warm pancakes drizzled with chocolate custard. Sprinkle with berries and grated chocolate.
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