Dark chocolate pancakes with marmalade and crème fraîche

Gourmet, decadent, luxurious, rich. All of these will come to mind when you see this glorious stack of pancakes coming your way for Sunday brunch.

  • 45 mins cooking
  • Makes 20
  • Print
dark chocolate pancakes


Dark chocolate pancakes with marmalade and crème fraîche
  • 4 eggs
  • 1/3 cup (75g) caster sugar
  • 2 cup (500ml) milk
  • 180 gram dark chocolate, grated finely
  • 60 gram butter, melted
  • 1 3/4 cup (260g) self-raising flour
  • 1/2 teaspoon salt
  • 1/2 cup (50g) dutch-processed cocoa cooking oil spray
  • 250 gram crème fraîche
  • 1/3 cup (115g) orange or cumquat marmalade


Dark chocolate pancakes with marmalade and crème fraîche
  • 1
    Beat eggs and sugar in a small bowl with an electric mixer for 5 minutes or until thick; gently stir in milk, chocolate and butter.
  • 2
    Sift flour, salt and cocoa into a large bowl; whisk in egg mixture gradually until batter is smooth.
  • 3
    Heat a large heavy-based frying pan over low heat; spray lightly with oil. Pour ¼ cup of the batter into pan; cook until bubbles appear on surface. Turn pancake; cook 2 minutes or until cooked through. Remove from pan; cover to keep warm. Repeat with remaining batter, spraying with oil as needed.
  • 4
    Serve pancakes topped with crème fraîche and marmalade.


Dutch-processed cocoa refers to cocoa that has had an alkaline added, during a process called 'Dutching' which was perfected in Holland. The resulting cocoa has a richer chocolate taste and colour.

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