Chocolate Chunk Pancake Stack

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Wanting to whip up a quick pancake stack, then go over-the-top with our toppings? Then have we got the recipe for you!!

12 pieces

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Chocolate Chunk Pancake Stack

For the Pancakes:

1 pack American Style Pancake Mix
300 ml Whole Milk
50 g Dr. Oetker White Chocolate Chunks
50 g Dr. Oetker Extra Dark 70% Chocolate Chunks
about 15 g Unsalted butter (for greasing)

For the Chocolate Sauce:

75 ml Whole Milk
100 g Dr. Oetker Milk Chocolate Chunks

To Serve:

about 150 ml Whipping Cream (whipped to soft peaks)
about 50 g Fresh Mixed Berries
Dr. Oetker Bright and Bold 4-Cell

preparation

Preparation

Now let's get baking...

Step 1: Thanks to our Pancake Mixes, making pancakes is now even easier. Simply grab the Pancake Mix, pop it into a large measuring jug and pour in 300ml of milk. Once they’re in, whisk away until your batter is feeling nice and smooth. Totally free of lumps and bumps? Brill! Now leave it to rest for 10–15 minutes.

Step 2: Whilst your mix is standing, we can crack on with the drool-worthy chocolate sauce! First, heat the milk in a small saucepan over a low heat. Once it’s warm, plop in the Milk Chocolate Chunks and stir away until they’re totally melted. Continue to cook for a few minutes until the liquid has evaporated a little and the sauce has thickened up nicely … and that’s the sauce sorted! It’ll stay pourable for about half an hour, so set aside while you make the pancakes.

Step 3: Grab your batter mix and chuck in your Extra Dark and White Chocolate Chunks and mix through, before greasing a non-stick frying pan with a little butter. Heat the pan over medium heat, and we’re good to go…

Step 4: Give your batter a quick stir to make sure the Chocolate Chunks haven’t sunk to the bottom, then dollop a little of the batter into the centre of the hot pan to make a circle about 10cm wide. Cook for a couple of minutes until bubbles start appearing on the top of the pancake, then use a spatula to flip it over. Or, if you’re feeling brave – you can always do a classic flip in the air! Cook the other side until the it’s set and golden, then remove from the pan. You can keep it nice and warm in a low oven covered with foil whilst you cook the rest. 

Step 5: Repeat the process until you’ve used up all your pancake batter, greasing the pan as and when needed. 

Step 6: Now for the most exciting bit of all … making it look amazing! Stack your pancakes on a plate and first of all, top with a good dollop of cream. Next, use a spoon to drizzle over a little (or a lot) of the chocolate sauce. If this has gone a bit thick by now, no worries! You can always quickly reheat it for extra runniness. Once its dripped on, drop on a few fresh berries and finally, finish with a sprinkling of sprinkles.

Nutritional Information for the recipe Chocolate Chunk Pancake Stack

Per Serving Per 100 g / ml
Energy 720 kJ
172 kcal
854 kJ
204 kcal
Fat 12.56 g 14.95 g
Carbohydrate 12.02 g 14.31 g
Protein 2.55 g 3.03 g

preparation

Preparation

Now let's get baking...

Step 1: Thanks to our Pancake Mixes, making pancakes is now even easier. Simply grab the Pancake Mix, pop it into a large measuring jug and pour in 300ml of milk. Once they’re in, whisk away until your batter is feeling nice and smooth. Totally free of lumps and bumps? Brill! Now leave it to rest for 10–15 minutes.

Step 2: Whilst your mix is standing, we can crack on with the drool-worthy chocolate sauce! First, heat the milk in a small saucepan over a low heat. Once it’s warm, plop in the Milk Chocolate Chunks and stir away until they’re totally melted. Continue to cook for a few minutes until the liquid has evaporated a little and the sauce has thickened up nicely … and that’s the sauce sorted! It’ll stay pourable for about half an hour, so set aside while you make the pancakes.

Step 3: Grab your batter mix and chuck in your Extra Dark and White Chocolate Chunks and mix through, before greasing a non-stick frying pan with a little butter. Heat the pan over medium heat, and we’re good to go…

Step 4: Give your batter a quick stir to make sure the Chocolate Chunks haven’t sunk to the bottom, then dollop a little of the batter into the centre of the hot pan to make a circle about 10cm wide. Cook for a couple of minutes until bubbles start appearing on the top of the pancake, then use a spatula to flip it over. Or, if you’re feeling brave – you can always do a classic flip in the air! Cook the other side until the it’s set and golden, then remove from the pan. You can keep it nice and warm in a low oven covered with foil whilst you cook the rest. 

Step 5: Repeat the process until you’ve used up all your pancake batter, greasing the pan as and when needed. 

Step 6: Now for the most exciting bit of all … making it look amazing! Stack your pancakes on a plate and first of all, top with a good dollop of cream. Next, use a spoon to drizzle over a little (or a lot) of the chocolate sauce. If this has gone a bit thick by now, no worries! You can always quickly reheat it for extra runniness. Once its dripped on, drop on a few fresh berries and finally, finish with a sprinkling of sprinkles.

Nutritional Information for the recipe Chocolate Chunk Pancake Stack

Per Serving Per 100 g / ml
Energy 720 kJ
172 kcal
854 kJ
204 kcal
Fat 12.56 g 14.95 g
Carbohydrate 12.02 g 14.31 g
Protein 2.55 g 3.03 g
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