Pancakes With Chocolate Sauce
This easy, classic pancake recipe produces thin, tender pancakes finished with a rich chocolate sauce. It’s straightforward to prepare and ideal for a family breakfast or a simple dessert. If you prefer a darker, more intense chocolate sauce, reduce the amount of cream used when melting the chocolate.
Pancakes With Chocolate Sauce
Serves 4 to 6 people
Recipe Ingredients:
For the pancakes
- 75g plain flour
- 1/4 tsp salt
- 3 eggs
- 1/2 pint (300ml) milk
- 25g melted butter
For the chocolate sauce
- 100g dark chocolate
- 100ml double (heavy) cream
Recipe Method:
Begin by sifting the flour and salt into a large mixing bowl. Whisk in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Continue whisking until the batter is smooth and free of lumps. Allow the batter to rest for about 30 minutes; resting helps the flour hydrate and improves texture.
Shortly before cooking, stir the melted butter into the batter and mix thoroughly. The batter should be quite thin—roughly the consistency of single cream—so it spreads easily across the pan. If it thickens slightly while standing, thin with a splash of milk to restore the consistency.
Use a heavy-based frying pan, griddle or bakestone for best results. Lightly grease the cooking surface for each pancake using a little softened butter dabbed onto a piece of folded kitchen paper; this spreads a thin, even film without excessive fat. Heat the pan well for the first pancake until the fat begins to smoke, then reduce the heat slightly to a medium-high level.
Pour approximately 4 tablespoons (about two small ladles) of batter into the center of the pan and, if necessary, tilt the pan to spread the mixture thinly and evenly. The amount of batter used should only just coat the surface—too much will make thick pancakes rather than the classic thin style.
Cook the pancake for about 1 minute on the first side. You’ll see small bubbles forming on the surface and the edges will start to look dry and lightly browned. Carefully flip the pancake with a spatula and cook for another minute on the second side until golden brown. Transfer cooked pancakes to a warm plate as you go; keep them covered or place them in a warm oven so they stay soft and ready to serve.
To finish in the classic English style, sprinkle the hot pancake with caster sugar and a squeeze of lemon juice, then roll or fold as you prefer. You can fold in half twice to form a neat triangle or roll into a cylinder before adding the sauce.
For the chocolate sauce: Gently warm the cream in a small saucepan over low heat—do not boil. Chop the dark chocolate into small pieces and add to the warm cream. Stir continuously until the chocolate melts and the sauce is smooth and glossy. Remove from the heat and keep warm until ready to serve. For a richer, darker sauce, use less cream; for a silkier, lighter sauce, use the full amount.
To serve: Place two pancakes per plate, fold each in half and then in half again, or roll them. Drizzle the warm chocolate sauce over the pancakes and serve immediately. For variety, add a dusting of powdered sugar, fresh berries, or a dollop of whipped cream.
Tips and variations: To make this recipe dairy-free, substitute a plant-based milk and a non-dairy cream alternative, and choose dairy-free dark chocolate. If you prefer thinner crepe-style pancakes, increase the milk slightly until you reach the desired consistency. Pancakes can be kept warm in a low oven on a baking sheet for short periods; avoid stacking too many to prevent steaming and softening.