This is a very simple and quick pancake recipe (making a classic pancake) which has a rich chocolate sauce poured over. If you want a darker chocolate sauce add in only one-third of the recommended cream.
Pancakes With Chocolate Sauce
For 4 to 6 people
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)
Sift the flour and salt into a large mixing bowl and whisk in the eggs one at a time, beating thoroughly until the batter is smooth and free from lumps. Leave stand for half an hour. Just before you want to start making the pancakes stir in the melted butter, and mix thoroughly. A good English pancake batter is quite thin, (it will thicken up a little if left to stand) when you want to use it, it will be about the consistency of single cream.
Use a traditional Griddle or Bakestone, and for each pancake grease it lightly with a little butter – carefully wipe the surface over with a little softened butter dabbed onto a piece of kitchen paper, folded over to thicken it, keeping your fingers from the heat. For the first pancake heat the pan until the fat smokes, then turn the heat down a little.
Pour about 4 tablespoons (two small ladles) of the batter into the center of the griddle, and spread the mixture thinly across the surface evenly. The amount of batter poured in should just coat the surface of the griddle, no more.
Cook the pancake like this on a medium-high heat for about 1 minute, until the batter has just set, (the bubbles on the top surface are drying out) and the edges are turning light brown and crisp. Turn it over carefully with a palette knife or spatula, and cook the other side for about another minute, until it is golden brown underneath.
Turn out the pancake on to a hot plate and sprinkle the top with sugar and lemon juice – roll the pancake up, or fold the pancake in half, then half again. Either serve at once or keep them all on a warm plate and as they stack up keep the plates in a warm oven until you are ready to serve them all at once.
For the chocolate sauce: In a small saucepan pour in the cream. Put this on to a low heat and gently heat through. Chop the dark chocolate up into small pieces and then add to the cream. Stir this chocolate sauce until all the chocolate has melted. Take off the heat.
To serve: Place two pancakes on a plate, fold each one over in half, then half again. Drizzle over the chocolate sauce.