These pancakes came about for Marc.
I love pancakes and marc loves mochas so i thought why not combine them into a delicious breakfast.
Marc never drank coffee until about a year ago and a mocha is his coffee of choice. He just loves the mix of coffee and chocolate.
While my coffee obsession is fed mostly with flat whites, when it comes to desserts i share his love of coffee and chocolate and that combination works do well here.
The pancakes are light and fluffy with 2 shots of espresso have a real coffee kick, the vanilla ice cream adds a creaminess and the sauce, oh the sauce. It packs a punch of rich dark chocolate and coffee and ties everything together.
Make these and share them with your loved ones.
4 cups Self Raising flour
1 cup Caster sugar
1/2 cup Brown Sugar
1/2 cup of Cocoa
4 shots of espresso
2 and 1/2 cups Milk
Vanilla Ice Cream
4 tablespoons Brown Sugar
200g Lindt Arabic Intense Chocolate, chopped
Quarter fill a small saucepan with water, bring the water to a boil, then reduce to a simmer and place a heatproof bowl on top, ensure the bowl doesn’t touch the water. Place the brown sugar, chocolate and cream into the bowl and stir often for 3-4 minutes or until the chocolate has melted. Remove the bowl from the saucepan and set aside while you make the pancakes.
Place the flour, sugars and cocoa in a bowl and whisk to combine. In another bowl, mix the espresso, eggs and milk together.
Make a well in the dry ingredients and pour in the wet ingredients, mix the wet and dry ingredients together until combined and smooth.
Heat a frypan over medium heat and sprat lightly with oil. Ladle in the pancake batter to create pancakes of your desired size. Cook for 2-3 minutes on each side. Continue until you have cooked all of the pancakes.
Divide pancakes between plates, top with vanilla ice cream and pour over the sauce.Enjoy!