Chocolate and Raspberry Pancakes

Chocolate and Raspberry Pancakes are proof that a handful of everyday ingredients can create something truly special. Soft homemade pancakes provide the perfect base for sweet chocolate sauce and fresh raspberries, while crushed nuts add a satisfying crunch. Whether served for a relaxed weekend breakfast, a family brunch or an easy dessert, this Five Ingredient Fridays recipe delivers impressive flavour with very little effort.

Prep Time 10

Cook Time 15

Total Time 25

Servings Pancakes

Ingredients

Five Main Ingredients:

Pantry Ingredients:

1 tbsp vegetable oil plus extra for frying
1 tsp vanilla extract
1 pinch salt
40 g mixed nuts crushed hazelnuts, almonds or walnuts

Instructions

Place the self-raising flour and a pinch of salt into a large mixing bowl.
200 g self-raising flour, 1 pinch salt
Crack the eggs into the bowl before adding the milk, vegetable oil and vanilla extract.
2 large eggs, 300 ml milk, 1 tbsp vegetable oil, 1 tsp vanilla extract
Whisk everything together until you have a smooth batter with no lumps. Allow the batter to rest for 5 minutes while the frying pan heats.
Lightly grease a non-stick frying pan with a little oil and place it over a medium heat.
Pour a small ladle of batter into the centre of the pan. Tilt the pan gently if needed so the batter spreads into a neat circle.
Cook for about 2 minutes until bubbles begin to appear on the surface and the underside is golden.
Carefully flip the pancake and cook the second side for another 1–2 minutes.
Transfer the cooked pancake to a warm plate and repeat with the remaining batter until all the pancakes are cooked.
Warm the chocolate sauce gently in a small saucepan or microwave until it pours easily.
Gentle roll two pancakes onto each serving plate.
Arrange the fresh raspberries over and around the pancakes.
150 g fresh raspberries
Drizzle the warm chocolate sauce generously across the stack.
150 ml chocolate sauce
Finish by scattering the crushed mixed nuts over the top before serving immediately.
40 g mixed nuts

Equipment

Mixing Bowl
Whisk
Measuring jug
Non-stick frying pan
Ladle or measuring cup
Spatula
Small Saucepan (if warming the chocolate sauce)
Serving Plates

Notes

Tips:

Resting the batter produces lighter, fluffier pancakes.

Medium heat gives an even golden colour without burning.

Fresh raspberries provide the best flavour, but thawed frozen raspberries also work well.

Toast the crushed nuts for a couple of minutes to bring out even more flavour.

Add the chocolate sauce just before serving so the pancakes stay light and fluffy.

Storage:

The pancakes can be made in advance and stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan or microwave before adding the toppings.

The cooked pancakes also freeze well for up to 3 months. Place baking parchment between each pancake before freezing. Defrost thoroughly and reheat before serving.

Nutrition