Espresso pancakes
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 120g plain flour
- 1 tsp baking powder
- 1 tbsp caster sugar
- 2 eggs
- 1 shot double espresso, or 2 tsp instant coffee dissolved in 2 tbsp water
- 200ml milk
- 150ml double cream
- 100g dark chocolate, chopped
- a handful hazelnuts, some chopped and toasted, some left whole
Method
- STEP 1
Put the flour, baking powder, sugar, eggs, coffee and milk in a jug and blend to a batter. Rest for 10 minutes. Gently heat the cream and chocolate.
- STEP 2
Heat a non-stick omelette or 15cm frying pan with a knob of butter and pour in enough batter (thin it down if you need to) to just cover the base of the pan in a thin layer (about 2 tbsp) – tip the pan as you pour so you get an even layer. Cook for about 30 seconds or until the batter sets and the underside starts to colour then flip and cook the other side until it colours. Repeat. Put 3 pancakes on each plate and scatter with chopped toasted hazelnuts. Pour over chocolate sauce and scatter with whole nuts.
