Recipes
Chocolate and raspberry pancakes
Pomegranate seeds and honey drizzle add a delicious finish to this breakfast stack
Pomegranate seeds and honey drizzle add a delicious finish to this breakfast stack
(8 votes)
Cook: 25 Mins
Serves: 4
Price: 70p per serving
Nutritional Information
Each 180g serving contains
Energy
1145kj
274kcal
1145kj
274kcal
14%
Fat
9.5g
9.5g
Med
14%
14%
Saturates
3.1g
3.1g
Med
16%
16%
Sugars
16.6g
16.6g
High
18%
18%
Salt
0.43g
0.43g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
636kj/152kcal
Typical energy values per 100g:
636kj/152kcal
Ingredients
4 medium eggs
80g self-raising flour
30g cocoa powder
20g caster sugar
100ml semi-skimmed milk
2tsp rapeseed oil
2tbsp pomegranate seeds
2tbsp clear honey
150g pack raspberries
mint leaves
Method
1
Separate the eggs into 2 bowls. Add the flour, cocoa, sugar and milk to the yolks, stirring until smooth.
2
Whisk the whites into stiff peaks. Mix a bit of the whites into the batter to loosen, before folding in the rest.
3
Heat a little oil in a nonstick frying pan over a medium heat. Cook 2 or 3 pancakes at a time, using a couple of tablespoons of batter for each.
4
Add a few raspberries to each pancake; cook until bubbles appear on the surface. Flip and cook for 1-2 mins on the other side.
5
Serve with raspberries, pomegranate seeds, mint leaves and honey drizzle.