In Desserts

Makes 10 medium sized pancakes



225g flour

60g sugar

4 Tbsp Staffords Cocoa Powder

2 tsp baking powder

½ tsp bicarb of soda

½ tsp sea salt

2 XL free-range eggs

2 tsp Staffords Vanilla Extract

60g butter, melted

250ml full-cream milk


Chocolate drizzle 1:

½ cup Staffords Chocolate Chips

1 tsp coconut oil



Chocolate drizzle 2:

155g Staffords Milk Chocolate Disks, chopped

1 Tbsp Staffords Cocoa Powder

125ml cream

Mixed fresh berries, for serving





In a large bowl, combine the dry ingredients and whisk until well mixed.

In a separate bowl, whisk the eggs and add the wet ingredients.

Transfer the wet ingredients into the dry ingredients and whisk until combined.

Grease a non-stick pan with a little neutral cooking oil.

Drop ⅓ cup of batter into the pan and cook until bubbles form. Flip over.

Cook for another few seconds on the other side and then repeat with the remaining batter.


To make the chocolate drizzle 1:

In a heatproof bowl- heat the chocolate chips and coconut oil in microwave.

Stir every 15 seconds until smooth and glossy.

To make the chocolate drizzle 2:

Heat the cream until steaming. Whisk in the cocoa powder. Pour over the chopped chocolate disks and stir until smooth.

Serve pancakes with either chocolate drizzle and fresh berries.

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