Stacked Chocolate Pancakes with Chocolate Ice Cream

MAIN_ICE_01Serves 4, prep time 20 minutes, cooking time 10 minutes

INGREDIENTS
3 tbsp of coconut oil
120g plain flour sifted
A pinch of salt
2 free-range eggs
5fl oz of milk, mixed with 3fl oz water

TO SERVE
6 tbsp of Nutella
Chocolate ice cream
Chocolate & caramel sauce
Dried cranberries


METHOD

Preheat the oven to 100 degrees. Sift the flour and salt into a large mixing bowl. Make a well in the flour and break the eggs into it. Then begin whisking the eggs and flour. Next, gradually add small amounts of the milk and water mixture, and keep whisking until the mix is the consistency of thin cream. Melt the oil in a frying pan over medium heat, and then add a quarter of the batter. Tip the mixture around to get an even layer. After about half a minute lift the edge with a spatula to see if it’s cooked. Now here comes the tricky bit! Flip the pancake over with a spatula and cook for a few minutes, and then slide onto a plate and place in a warm oven. Repeat the process; you should make 3-4 pancakes. Place the pancakes on a plate and layer with Nutella, fold into four. Then stack the pancakes on a plate, top ice cream, pour over some chocolate and caramel sauce, topped with cranberries and serve.

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