Name: Double chocolate maple pikelets
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/4 cup self-raising flour; 1 tablespoon cocoa powder; 2 tablespoon brown sugar; 1 cup milk; 2 eggs, beaten; 1 teaspoon vanilla extract; 1/4 cup grated dark chocolate; 40 gram butter, for cooking; blueberries, to serve; Chocolate syrup; 150 gram dark chocolate, broken; 1/2 cup maple syrup; 1/4 cup cream

Double chocolate maple pikelets

These light and fluffy mini pancakes are a chocolate-lovers dream. The accompanying fresh blueberries ease some of the guilt factor!

Prep

10M

Cook

20M

Total

30M

Ingredients

1 1/4 cup self-raising flour

1 tablespoon cocoa powder

2 tablespoon brown sugar

1 cup milk

2 eggs, beaten

1 teaspoon vanilla extract

1/4 cup grated dark chocolate

40 gram butter, for cooking

blueberries, to serve

Chocolate syrup

150 gram dark chocolate, broken

1/2 cup maple syrup

1/4 cup cream

Method

1.Sift flour and cocoa into a large bowl. Stir in sugar. Add milk, eggs and vanilla, stirring with wooden spoon until smooth. Chill in the fridge for 5 minutes.

2.Mix chocolate into batter. Melt 2 teaspoons of butter in large frying pan on medium. Drop tablespoonfuls of batter into pan in 4 batches. Cook 1-2 minutes until bubbles appear on the surface and underside is golden. Turn and cook a further 1-2 minutes. Repeat with remaining batter, adding more butter as required.

3.CHOCOLATE SYRUP: Meanwhile, combine chocolate, syrup and cream in a heatproof bowl. Place over a saucepan of simmering water. Heat, stirring 3-4 minutes, until melted and smooth.

4.Serve pancakes drizzled with chocolate syrup and accompanied with blueberries.