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Celebrate Pancake Day in style with these soft, fluffy pancakes, drizzled with dark chocolate sauce. This red pancake stack is surprisingly easy to make, and wonderfully flavoured with vanilla, cocoa and an intensely rich chocolate sauce.
Here’s what to do.
For the pancakes:
300g self raising flour
15g cocoa powder
3 medium free range eggs
1 tsp vanilla extract
420ml whole milk
1 ½ tsp red gel food colouring
125g melted butter (plus a little for frying)
For the sauce:
150ml single cream
100g dark chocolate, broken into pieces
Mix the dry pancake ingredients in one bowl and the wet ingredients in another. Make a well in the dry bowl, pour the wet mixture into it and whisk together until fully combined.
Heat the butter in a frying pan over a medium-high heat and fry the pancakes for around 90 seconds until the tops develop bubbles, then flip and cook for a further 60 seconds or so until set on both sides. You can make the pancakes whatever size you choose. I used 2 dessert spoonfuls of mixture per pancake to make two tall stacks.
To make the sauce, heat single cream until piping hot but not boiling. Take off the heat and whisk in the chocolate. As it melts, it should go briefly matt before developing a glossy shine.
Stack the pancakes and then drizzle generously with the thick chocolate sauce. Note: if you leave the sauce to cool completely, it will thicken to a semi-set ganache. To make it pourable again, simple heat in the microwave for 10-15 seconds.
Let me know if you give it a go!
Your food blogger,
Avon's official food blogger. Here to update you with new, fresh and fabulous recipes.Ask me any questions on food, cooking and nutrition.