Pancakes are always a good idea. These delicious chocolate marble pancakes with toasted coconut and rum are perfect for brunch and/or dessert! We love making this easy pancake recipe when friends and family come over because it only takes 30 minutes to whip it – a real masterpiece that will wow the crowd!
TRY THIS: Make perfect pancakes every time with this easy pancake recipe
Chocolate marble pancakes with toasted coconut and rum
Ingredients
- Chocolate marble pancakes
- 150g cake flour
- 5ml (1 tsp) baking powder
- pinch salt
- 1 large egg
- 375ml (1½ cups) milk
- 15g butter, melted
- 60ml (¼ cup) cocoa powder
- Chocolate rum sauce
- 100ml fresh cream
- 100g dark chocolate, chopped
- 10ml (2 tsp) coconut rum
- coconut shavings, toasted, to serve
Instructions
For the chocolate marble pancakes, combine the flour, baking powder and salt in a mixing bowl. In a separate bowl, whisk together the egg, milk and butter, then gradually whisk into the dry ingredients to form a smooth batter. Divide the batter in half and whisk the cocoa powder into one half until mixed through. Allow to stand, 30 minutes. Pour the chocolate pancake batter into a squeezy bottle or piping bag.
Heat a non-stick pan over medium heat and grease thoroughly. Pipe swirls and marble patterns into the pan using the chocolate batter and allow to cook briefly. Pour 60ml (¼ cup) of the plain batter into the pan and swirl to form a thin coating. When the edges curl and begin turning brown, flip over and fry on the other side, 1 minute. Repeat with the remaining batter.
For the chocolate rum sauce, heat the cream in a saucepan over medium heat and add the chocolate. Add the rum and stir until the chocolate has melted.
Serve the pancakes drizzled with the sauce and sprinkled with toasted coconut.
ALSO TRY: Puffed pancakes with bananas and Horlicks ice cream
