Chocolate marble pancakes with toasted coconut and rum

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

Serves: 10 – 12
Cooking Time: 30 mins

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

1

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.

2

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.

3

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.

4

Serve the pancakes drizzled with the sauce and sprinkled with toasted coconut.

ALSO TRY: Puffed pancakes with bananas and Horlicks ice cream

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