Pancakes with Chocolate Spread
Looking for a way to make your pancakes a little bit more luxurious? Try serving with our deliciously decadent Lindt Dark Chocolate Spread, a spoonful of yoghurt, a handful of plump and juicy raspberries and a sprinkling of toasted nuts or seeds (for that all important crunch!). Perfect for breakfast, brunch or pudding!
Chocolatier’s Tip
Our Master Chocolatiers recommend using the most seasonal fruits - cherries, raspberries and strawberries all work very well.
Makes about 16 pancakes (to serve 4)
Lindt Dark Chocolate Spread 200g
Easy
Ingredients
- 180 ml full-fat milk
- 2 tbsp plain Greek yoghurt
- 1 large egg
- 130g plain flour
- 1 tsp baking powder
- 1 tbsp sugar
- Oil, for frying
- To serve:
- Lindt Dark Chocolate Spread
- Plain Greek yoghurt
- Fresh raspberries
- Toasted nuts or seeds
Method
Step 1.
In a bowl, whisk together the milk, yoghurt and egg. Add the flour, baking powder and sugar and whisk until just combined. Set aside for 10 minutes.
Step 2.
Grease a large non-stick pan with spray oil and place over a medium heat.
Step 3.
Add 2 tbsp of batter per pancake, and cook for 2 minutes. Using a spatula or palette knife, flip the pancake and cook for a further minute on the other side or until the pancakes are lightly golden brown on each side.
Step 4.
Remove from the pan and set onto a plate. Repeat with the remaining batter, spraying the pan with more oil, as necessary.
Step 5.
Serve with generous spoonfuls of Lindt Dark Chocolate Spread, plain Greek yoghurt, fresh raspberries and a sprinkling of toasted nuts or seeds.
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