Chocolate Pancakes |
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Anders Schonnemann
Total Time: 25 Minutes
Serves 6


For the pancakes:
  • 25g of 100% chocolate, grated
  • 200g of buckwheat flour, or spelt
  • 1 free-range egg
  • 45g of light muscovado sugar
  • 350ml of milk
  • 2 tsp of bicarbonate of soda
  • 1 tsp of vanilla extract
  • 25g of unsalted butter, for frying
For the syrup:
  • Pinch of sea salt
  • 250ml of dark maple syrup
  • 100g of 74% chocolate


  1. Place all the pancake ingredients (except the butter) in a blender or food processor and whizz until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.
  2. To make the syrup, dissolve the salt in 50ml water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour on to the chocolate in a bowl and whisk well until smooth.
  3. Heat a crêpe pan or non-stick frying pan until quite hot and melt a generous wedge of butter until it sizzles. Spoon a small or large amount of the batter into the pan, depending on whether you want to make American pancakes or crêpes. Leave to cook on a medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1 to 2 minutes. Place the pancakes on a plate and cover with foil until you have cooked the entire batch.
  4. Serve the pancakes laced with the warm syrup – be generous as the pancakes soak up a lot!

Recipe from Adventures with Chocolate by Paul A. Young, published by Kyle Books, priced £14.99. Photography by Anders Schonnemann.

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