Chilli Chocolate Pancakes

Fluffy Pancakes topped with Chilli Drinking Chocolate

Ingredients (serves 2–3)

For the pancakes:

• 150g plain flour

• 1 tbsp sugar

• 1 tsp baking powder

• ½ tsp baking soda

• Pinch of salt

• 1 egg

• 250ml milk

• 2 tbsp melted butter (or oil)

• 1 tsp vanilla extract (optional)

For the topping:

• Whipped cream

• 2–3 tbsp chilli drinking chocolate flakes 

• Optional: a drizzle of honey or maple syrup

Method

1. Mix dry ingredients
   In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. Combine wet ingredients
   In another bowl, whisk the egg, milk, melted butter, and vanilla extract.

3. Make the batter
   Pour the wet ingredients into the dry and gently mix until just combined. Don’t overmix—a few lumps are fine.

4. Cook the pancakes

   • Heat a non-stick pan over medium heat and lightly grease it.

   • Pour small ladles of batter into the pan.

   • Cook for about 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes until golden.

5. Stack and serve
   Stack the pancakes on a plate while still warm.

6. Add the toppings (the best part)

   • Spoon or pipe whipped cream on top
     

   • Finish with a good scattering of your chilli drinking chocolate flakes for a subtle heat and rich cocoa flavour

Top tip:

For extra indulgence, you can lightly melt some of the chilli drinking chocolate with a splash of milk and drizzle it over the stack!