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¾ cup milk
½ cup dark chocolate chips
1 tsp vanilla extract
1 ½ tbsp butter, melted
1 cup plain flour, sifted
1 ½ tsp baking powder, sifted
2 tbsp caster sugar
½ tsp Gewürzhaus Tahitian Vanilla Salt, plus extra to serve
2cm cube unsalted butter
½ cup fresh or frozen summer berries (raspberries and blueberries work best)
Honey to serve
Dark Chocolate Bar – to grate over the pancakes (optional)
Add the milk, egg, vanilla extract and melted butter in a bowl, stir gently to mix through.
Add the rest of the dry ingredients and chocolate chips, then whisk until smooth to combine.
Heat a non-stick frypan over medium heat, rub the cube of butter to grease the surface of the pan.
Spoon a ladle of batter onto the pan, or make your desired pancake size. Then drop some berries evenly over the surface.
Watch the edges of the pancake as they start to cook and the surface is pitted, flip and cook on the other side until golden.
Stack pancake as they are cooked.
Arrange 2-3 berries in the centre of the stack and serve hot with a drizzle of honey and a small pinch of Tahitian Vanilla Salt.
You can grate your favourite bar of chocolate over the pancakes for more decoration.
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