Pancake Day is February 9th! Whilst we love a little lemon and sugar, and maple syrup is just fine, we want to push the boat out this year with lots of nuts and chocolate. Top tip: add a scoop of ice cream and this becomes a sundae on top of a pancake. What could be better?
Makes: 8 pancakes
100g plain flour
2 large, free range eggs
300ml whole milk
1 tbsp macadamia nut oil
150ml double cream
100g dark chocolate
100g macadamia nuts, toasted and then roughly chopped
Tip the flour and salt into a large mixing bowl and make a big well in the centre with your fist. Crack in the eggs, pour in the oil and splash in just a little of the milk. Using a whisk, slowly bring the flour into the liquid ingredients until a paste forms.
Gradually pour in the remaining milk, whisking all the time, until you’ve got a batter the consistency of single cream.
Leave your batter to rest just a minute whilst you prepare your chocolate sauce: break the chocolate into small pieces and put it in a heatproof bowl. Heat the cream in a saucepan on a low flame, don’t let it boil. Once it’s just starting to gently bubble and steam, pour it over the chocolate and set aside to melt.
Drizzle just a tiny bit of macadamia nut oil in a frying pan and heat on a medium flame, then ladle in a little pancake batter. Swirl the batter around the pan to make sure it’s covering the entire surface, then pour any excess back into the bowl of batter - this ensures the perfect pancake thickness!
Leave to cook for around 30 minutes, then flip (or use a spatula) to cook the other side. Repeat until there’s no batter left.
Whisk your chocolate and cream together (the chocolate will have melted by now) to create a gorgeous, glossy chocolate sauce.
Serve your pancakes with plenty of nuts and chocolate sauce.