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!
Chocolate marble pancakes with toasted coconut and rum
- 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
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.