Traditional pancakes filled with succulent strawberries and drizzled with a chilli chocolate topping.

  • Serves: 2 people
  • Prep time: 15 minutes
  • Cooking time: 5 minutes
    • Irish

    Chilli & Chocolate Pancakes

    Recipe Information

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    For Pancake Mix

    110g Self-Raising Flour

    275ml Fresh Milk

    1 Egg

    30g Butter, melted

    30g Caster Sugar

    For Chilli Chocolate Topping

    100ml Fresh Cream

    1 Red Chilli, split lengthways

    100g Milk Chocolate

    1 pack Fresh Strawberries, quartered


    For Pancake Mix

    Sieve the flour into the bowl.

    Add the other ingredients and whisk until the lumps are pretty much gone.

    Leave to stand for 1/2 hour.

    Cook in an un-greased pan on a medium/high heat until they brown on each side.

    Serve immediately.

    The batter will keep in the fridge for 2-3 days.

    For Chilli Chocolate Topping

    Fill a pot with water 3cm deep and bring to a simmer.

    Put the bowl on top of the pot, making sure the bottom of the bowl doesn't touch the water directly.

    Put the cream and chilli into the bowl and allow to warm through for 10-15 minutes.

    Remove the bowl from the heat and leave to cool completely.

    Remove the chilli from the cream and discard.

    Replace the bowl of cream on the simmering pot and add the chocolate.

    Leave for 5-10 minutes and mix until the chocolate has melted.

    Remove from the heat and pour lashings of chocolate sauce over your pancakes and top with fresh strawberries.