Pancakes are always a popular weekend breakfast in our house, and then when you go and add chocolate into the mix, well, who doesn’t love chocolate? So these bad boys are always a winner.
Served with juicy berries (I always keep a stock in the freezer so we can them all-year-round) and a heavenly perfumed rosewater yoghurt and drizzled with syrup or honey, these simple pancakes are elevated to celebration status, perfect for Valentine’s Day, Shrove Tuesday and birthdays.
The pancakes are essentially my usual drop scone (or Scotch pancake) recipe, which are incredibly quick and easy to make in seconds on the Aga hot plate. Don’t worry though if you don’t have an Aga. They’re just as good made in a heavy-bottomed frying pan.
Chocolate pancakes with berries and rose-scented yoghurt
100g self-raising flour
25g caster sugar
10g cocoa powder
250ml natural yoghurt
250g mixed berries
syrup or honey to serve
To make the pancake batter, simply place the flour, sugar and cocoa in a large bowl and give it a stir.
Break in the egg and pour in a splash of milk, mix together well, and then continue to gradually add and stir in the rest of the milk until you have a smooth batter.
Pour the yoghurt into a serving bowl and stir in the rosewater. You may wish to add a little more than I’ve stated but go steady and taste as you go: rosewater can be quite potent.
Using a piece of kitchen towel, smear a little oil on the Aga hot plate (the hottest one). Once the oil has stopped smoking, you’re ready to start cooking. Alternatively, oil a large, heavy frying pan in the same way and heat over a fairly high heat.
With a tablespoon, spoon the battery directly onto the hot plate to formal small pancakes. As soon as bubbles start to appear on the surface (within just 20 seconds or so) use a fish slice to scoop them up and flip ’em over. Another 15 to 20 seconds or so and your pancakes are ready.
Serve at once, smothered with berries, rose-scented yoghurt and a generous drizzle of honey or syrup.