Signup for the Exeter Festival of Food & Drink newsletter

All fields marked with * are required



Easter Pancake Stacks with Berries and Hot Chocolate

Lesley Waters

Serves 2 with big appetites!


2 large eggs

15g caster sugar

½ teaspoon baking powder

110g self-raising flour

approx.120mls milk

butter for cooking


For the sauce

110g plain chocolate, chopped

150mls double cream

2 teaspoons runny honey

1 tablespoon milk


Raspberries and blueberries to serve

Vanilla ice cream to serve optional

1. To make the sauce place the ingredients in a small pan over a very gentle heat until heated through and smooth. Take care not to overheat as the chocolate will burn.

2. Sift the flour and baking powder into a bowl stir in the sugar. In a separate bowl or jug mix together the eggs and milk, then add to the flour mix to make a smooth thick batter.

3. Heat a nut of butter in a medium sized, non-stick frying pan and spoon in the mixture allowing it to spread to about 8cm in diameter, fry the mixture in batches of three. Reduce the heat and cook for approx. 1½ minutes until small bubbles appear on the surface then carefully flip over and cook for a further minute or two until golden.

4. Flip onto a plate and keep warm in a low oven while you cook the rest. Serve piled up with the berries and drizzled with the chocolate sauce.


There are currently no comments submitted for Easter Pancake Stacks with Berries and Hot Chocolate

Post a comment

All fields marked with * are required



( Click here if you do not wish to receive information such as newsletters or offers)

>> Back to Recipe Page