Perfect for a special breakfast or brunch, indulge in these decadent double chocolate pancakes drizzled with a rich peanut butter sauce.
Prep 20 minutes | Cook 20 minutes |Makes 8-10 pancakes
Peanut butter sauce
- 1/2 cup (150g) smooth peanut butter
- 1/4 cup (35g) brown sugar
- 150ml thickened cream
- 2 tbsp maple syrup
Double choc pancakes
- 1 + 1/4 cups (190g) plain flour
- 2 tbsp caster sugar
- 2 tbsp unsweetened cocoa powder
- 1 tbsp baking powder
- 1/4 tsp salt
- 3 eggs
- 1 tsp vanilla extract
- 1 cup (250ml) milk
- 50g unsalted butter, melted, plus extra for cooking
- 1/3 cup (70g) milk choc bits
- 300ml cream, whipped
- 2-3 bananas, sliced
- Grated chocolate for garnish (optional)
Peanut butter sauce
Combine peanut butter, brown sugar, cream and maple syrup in a small saucepan and heat over low heat, stirring continuously for 3 minutes or until smooth and sugar has dissolved.
The sauce should have a thick pouring consistency. If it becomes too thick, stir in a little water or cream to loosen the sauce.
Pour into a serving jug, cover and set aside.
Double choc pancakes
Sift flour, sugar, cocoa powder, salt and baking powder together in a medium bowl. Mix well. Make a well in the centre.
Whisk together eggs, vanilla and milk in a small bowl.
Pour into the dry ingredients, along with melted butter. Mix until just combined.
Fold in choc bits and set aside to rest for 10 minutes.
Heat a non-stick frying pan over medium-low heat and add a little melted butter. Swirl until it begins to foam.
Using a 1/3 cup measure, scoop pancake batter into hot frying pan. Cook for 2 minutes or until bubbles form and burst on the top of the pancake. Turn over and cook for a further 1 minute.
Place cooked pancakes into a large baking dish and cover with foil. Keep warm in a low oven while cooking the remaining pancakes.
Serve pancake stacks topped with sliced bananas, whipped cream and drizzled with the warm peanut butter sauce. Garnish with grated chocolate.
Tips
Store peanut butter sauce in a sealed container in the refrigerator for up to one week. Just before serving, warm over low heat or in the microwave, adding a tablespoon or so of cream or milk to get a pouring consistency.
Wrap leftover cooked pancakes in cling film and refrigerate for 2-3 days. Reheat in the microwave in 30 second bursts until warmed through.
