Caramel and Chocolate Pancakes with Strawberries

Name: Caramel and Chocolate Pancakes with Strawberries
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 200 g plain (all-purpose) flour; 30 g unsweetened cocoa powder; 50 g caster sugar (for batter); 2 teaspoons baking powder; 0.25 teaspoons fine salt (for batter); 2 eggs large eggs; 300 ml milk; 60 ml vegetable oil or melted butter (for batter); 1 teaspoon vanilla extract; 100 g chocolate chips or chopped dark chocolate; 15 g butter or oil (for frying); 150 g caster sugar (for caramel); 50 g unsalted butter (for caramel); 120 ml double cream; 0.25 teaspoons sea salt (or flaky salt); 400 g strawberries; 1 tablespoon caster sugar (for strawberries); 1 tablespoon lemon juice; 150 ml optional whipped cream or creme fraiche

Light, chocolatey pancakes studded with chocolate chips, topped with a warm salted caramel sauce and macerated strawberries. Perfect for brunch or as a decadent breakfast-for-dinner option.

Prep:20 min

Cook:15 min

Total:35 min

Servings:4

medium

breakfast

brunch

dessert

pancakes

chocolate

caramel

strawberries

Ingredients

•200 g plain (all-purpose) flour
•30 g unsweetened cocoa powder
•50 g caster sugar (for batter)
•2 teaspoons baking powder
•0.25 teaspoons fine salt (for batter)
•2 eggs large eggs
•300 ml milk
•60 ml vegetable oil or melted butter (for batter)
•1 teaspoon vanilla extract
•100 g chocolate chips or chopped dark chocolate
•15 g butter or oil (for frying)
•150 g caster sugar (for caramel)
•50 g unsalted butter (for caramel)
•120 ml double cream
•0.25 teaspoons sea salt (or flaky salt)
•400 g strawberries
•1 tablespoon caster sugar (for strawberries)
•1 tablespoon lemon juice
•150 ml optional whipped cream or creme fraiche

Instructions

1.Hull and quarter the strawberries. Put them in a bowl with 1 tablespoon caster sugar and 1 tablespoon lemon juice. Stir gently and set aside to macerate while you make the batter and caramel (about 10–15 minutes).
2.Make the caramel sauce: place 150g caster sugar in a medium, dry saucepan over a medium heat. Allow the sugar to melt without stirring; gently swirl the pan from time to time to encourage even melting. Watch closely as it can go from amber to burnt quickly.
3.When the sugar has fully melted and is a deep amber colour, carefully add 50g butter (it will bubble vigorously). Stir until the butter has melted into the sugar.
4.Remove the pan from the heat and slowly pour in 120ml double cream while stirring (again it will bubble). Stir until smooth. Return briefly to very low heat if needed to combine. Stir in 1/4 teaspoon sea salt. Set aside; the sauce will thicken as it cools.
5.Meanwhile make the pancake batter: sift the 200g flour and 30g cocoa powder into a large bowl. Add 50g caster sugar, 2 teaspoons baking powder and 1/4 teaspoon salt and whisk to combine.
6.In a separate bowl whisk the 2 eggs with 300ml milk, 60ml vegetable oil (or melted butter) and 1 teaspoon vanilla extract until combined.
7.Pour the wet ingredients into the dry ingredients and whisk gently until just combined—a few small lumps are fine. Fold in 100g chocolate chips. Let the batter rest for 5–10 minutes to hydrate the flour and thicken slightly.
8.Heat a non-stick frying pan or griddle over medium heat and brush with a little butter or oil. Spoon or ladle about 60–75ml (¼ cup) of batter per pancake into the pan, leaving space between them.
9.Cook for 1½–2 minutes until bubbles appear on the surface and the edges look set, then flip and cook for a further 1–1½ minutes until cooked through. Adjust the heat if they are browning too quickly. Keep cooked pancakes warm in a low oven (about 90–100°C) while you finish the rest.
10.Taste the caramel and, if it seems very stiff, warm slightly before serving. Taste and add a little more sea salt if you like a salted caramel finish.
11.To serve, stack 2–3 pancakes per portion, spoon over warm caramel sauce, scatter the macerated strawberries on top and around the stack, and add a spoonful of the strawberry juices. Finish with a dollop of whipped cream or creme fraiche if using and a little extra chopped chocolate or flakes of sea salt.
12.Leftovers: store cooled pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven or in a frying pan. Keep caramel refrigerated and warm gently before using.