Chocolate Pancakes with Desiccated Coconut, Rodda’s Clotted Cream and Strawberries
Indulge in this wonderfully rich chocolate pancake recipe
Make your pancakes legendary with this wonderful chocolate crepe style pancake recipe, made with Rodda’s clotted cream to make it even more delicious.
10 ingredients
Prep
Cooking
Serves people
No comments
Ingredients
- 2 Eggs
- 160ml Milk
- 90g Plain flour
- 15g Cocoa powder
- 2 Tablespoons caster sugar
- 227g Rodda's clotted cream
- For the chocolate sauce
- 2 -3 Tablespoons chocolate spread
- Splash of milk
- 1 Tablespoon Rodda's clotted cream
Method
You will need:
1 crepe pan
Method:
- Gentle melt 2 tablespoons of clotted cream in a pan over a medium/low heat, once melted allow to cool slightly.
- Add the eggs, milk, flour, cocoa powder, melted clotted cream and sugar to a bowl or large jug and whisk until smooth. Let the batter rest for 15 minutes.
- Preheat the crepe pan, add a little butter to coat the pan then add 2 tablespoons of batter into pan and swirl.Cook for about 30 seconds on medium heat until the surface of the crepe looks dry, then flip and cook for another 15-30 seconds, then transfer to a plate. Repeat with remaining batter, stacking the crepes on top of each other, wrapping in foil to keep warm.
- To make a simple chocolate sauce place 2 tablespoons of chocolate spread in a microwave proof bowl with 1 tablespoon of Rodda’s
clotted cream and a splash of milk. Mix and microwave in
30 second intervals until melted. - Place chopped strawberries, a sprinkle of desiccated coconut and a spoonful of Rodda’s clotted cream inside the pancake and roll or fold up, drizzle with the chocolate sauce.
- Serve with more clotted cream, strawberries,
chocolate sauce and a sprinkle of coconut.
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