I made these Chilli Chocolate Pancakes at the weekend.
I saw them only last month on Johanna's blog Green Gourmet Giraffe and immediately bookmarked them. Funnily enough, Johanna left a comment on my Savoury Kale Fritters saying that 'for Shrove Tuesday that she really wanted savoury pancakes' , and funnily enough I wanted sweet ones - Yes, we could have swapped if we lived near by, but she lives in Australia and I live in the U.K, but what we can do thanks to social media is exchange recipes.
So here they are, a whole pile of them, with a good pinch of chilli flakes thrown in.
Johanna served hers with chocolate sauce, but we both rather wanted vanilla ice-cream to off set the chocolate sweetness, but it ended up being maple syrup as we had neither vanilla ice-cream in the freezer or cream in the fridge to whip up.
I am sharing this with March edition of Bookmarked Recipes hosted by Jacqueline at Tinned Tomatoes.
Chilli Chocolate Pancakes
Inspired and prompted by a variation by Green Gourmet Giraffe adapted from Cooking Classy
Makes around 24
150g golden caster sugar
60g cocoa powder
200g plain flour, sifted
1 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon dried red chilli flakes
1/2 pint milk
4 tablespoons vegetable oil for frying
In a large bowl, stir in the dry ingredients including salt and chilli flakes
In another bowl, measure out the milk then whisk in the eggs and pour this into the dry ingredients, whisking carefully until all combined.
Heat a tablespoon oil in large non stick frying pan. Using a tablespoon, drop in 1 - 2 tablespoons onto hot pan, cook for a couple of minutes before flipping over and cooking on the other side.
The time to flip over is when little bubbles begin to appear on top.
Best served warm.