New York diner-style chocolate pancakes meet red velvet cake in this ingenious brunch dish, stacked up with a sweet maple cream cheese frosting, chocolate chips and fresh blueberries.
Prep:10 mins
Serves 4
200g self raising flour2 tbsp cocoa powder1 tsp baking powder1 tbsp golden caster sugar½ tsp vanilla extract230ml milk3 eggs25g butter, melted plus extra for fryingred gel food colouring
STEP 1Mix all of the pancake ingredients (except the food colouring) together in a large bowl, whisk thoroughly until smooth. Now add a small amount of red food colouring and mix again. Add more colouring until the batter is a rich reddish brown.STEP 2Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Depending on the size of your pan you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min on the other.STEP 3Heat oven to its lowest setting and stack up the cooked pancakes on a baking tray to keep warm in the oven while you cook the rest. In a small bowl mix together the cream cheese and maple syrup then set aside until needed. To serve, stack the pancakes with the cream cheese mixture and chocolate chips in between them then finish with a final dollop of the cream cheese, a dusting of icing sugar and a few fresh blueberries if you like.
