Eat: Red Velvet Fluffy Pancakes

Hey foodies,

So with lent looming after Pancake Day, are you planning to give up the usual? I could live without alcohol and survive without sweets, but one thing I'd struggle to cope without is CHOCOLATE. I'm toying with the idea of giving it up, so for my last big choctastic blow out, what more could I want than red velvet pancakes, smothered in milk chocolate ganache?! 

A little rich for breakfast, these make the perfect dessert to share. These, pictured above, were demolished by my boyfriend and I on Valentine's Day. I did struggle to finish my pink cava afterwards, so you definitely need to share this tower of chocolatey pancake goodness.

Ingredients

115g Self raising flour
25g Cocoa Powder

2tbsp Golden caster sugar

1tsp Baking powder

2tbsp Melted salted butter

1 Egg, beaten

145ml Milk
1/8tsp red gel food colouring (may need more for deeper colour)

For the Ganache

200g Milk or dark chocolate
150ml Double cream

Additional Toppings

• Honeycomb
• Cubed fudge
• Crushed malteasers
• Crushed cream egg
• Marshmallows
• Chopped hazelnuts

Method

1. Break the chocolate into pieces and place in a bowl/jug. Heat the cream over a medium heat to boiling and pour over the chocolate. Stir with a spatula until all the chocolate is melted and your a left with a smooth, creamy sauce.
2. Sift flour, baking power, cocoa powder and caster sugar into a bowl. In a separate bowl/jug whisk together the milk, egg, butter and finally the red food colouring.
3. Pour the milk mixture into the flour mixture and beat with a fork until you have a smooth batter. It may need a little rapid fork action, to remove all the lumps and don't worry if the mixture looks a little thick.
4. Heat a non-stick pan over a medium heat, with a little oil or better still fry light. Add a ladle of batter, a second pancake if you think your pan can handle it!
5. Wait until the top of the pancake begins to bubble slightly and the edges look like they're firming up and then flip over - I use a spatula because I'm a tad too cautious! When both sides are golden and the pancakes looking nice and fluffy, get it out and onto your plate.
6. Serve immediately; pile the pancake stack high, smother with the chocolate ganache and scatter on any additional toppings you choose. I served mine with milk chocolate ganache, crushed malteasers and homemade smashed up honeycomb. Why not add some whipped double cream for extra luxury?

Keep calm and get your whisk on.

Love Jess xo