Thursday, 1 November 2012

Brownie Batter Pancakes

Hello! Did you miss me? Or are you just grateful for the break after all that cake? Well, I'm back with ever more indulgence - but real, healthy food will come by the end of the week, I promise.

I made these up one Sunday morning when I was in a particularly cheery mood, and decided to treat He Who Must Be Fed. I've adjusted the recipe slightly from the one I made to give a more intense chocolate hit, but with fewer calories.


175g self-raising flour
25g cocoa
1 tsp baking powder
1 egg
300ml milk
25g butter, melted
100g chocolate chips or chunks (I use all dark, but a mix of dark milk and white would be gorgeous too)
sunflower oil or a little butter for cooking
golden syrup, maple syrup, whipped cream or berries to serve

Serves: 4-6
Cost per portion: £0.38
Nutrition (based on 6 servings): 179 calories, 24g carbs, 5g protein

Mix together the flour, cocoa, baking powder and a pinch of salt in a large bowl.

Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.

Beat in the melted butter, and stir in the chocolate chips.

Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across, your pan will make three or four pancakes at a time.

Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes. The pancakes should turn easily when cooked.

Serve with syrup, cream or strawberries.

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