Easter Chocolate Pancakes Recipe

Blog Easter Chocolate Pancakes Recipe
Eggs 240g
Buttermilk 440g
Butter u/s 82% (melted) 200g
Flour Plain 380g
Cacao powder 25g
Salt 5g
Sugar caster 50g
Baking Powder 10g
Lemon zest 2g
Vanilla paste 6g
Cadbury Crème Eggs minis 1 Packet
Medium size Easter egg 1
Maple syrup 20g+
Chocolate cookies (crumbed) 1-2 biscuits
Caramel whipped cream (to taste)
Berries (to taste)
Icing sugar (to dust)
  1. In an electric mixer, whip the eggs and caster sugar until mixtures turns in to a light meringue.
  2. Whisk together the flour, baking powder, salt and cocoa.
  3. Pour in the buttermilk, vanilla paste and lemon zest into the flour mix and whisk together.
  4. Pour in the melted butter and whisk until smooth.
  5. ¼ at a time, gently fold through the whipped eggs and caster sugar.
  6. Heat up frypan/griddle pan/hot plate and grease with butter.
  7. Grease 15cm metal rings (or just go without if you don’t have them) and place on to the pan
  8. Spoon mixture in to each ring until it is ¾ full.
  9. Place 3 unwrapped Cadbury Crème Mini Eggs in each pancake cooking on a low-medium heat until lightly golden.
  10. Flip the pancake and cook until cooked all way through
  11. Finish the cooked pancakes with caramel laced whipped cream, fresh raspberries, blackberries and blueberries and chocolate cookie crumb
  12. Fill a medium sized store brought hollow Easter egg that has been kept in the freezer, make a hole in bottom with a paring knife about the thickness of a pen, and fill ¼ with caramel and the rest with maple syrup. Seal hole with a little of the cream and place in freezer for 5 mins to quickly set before placing on top of pancake stack.
  13. Crack it open with 1 giant whack!!!
  14. Enjoy and have fun.