Pancakes with home made chocolate sauce and fudge pieces

There is nothing more I love about cooking than making ordinary things look fancy, I am a pretty plain eater. I do however find such tremendous joy in a good old fashioned pancake. Add fudge pieces ( I bought these in Aldi) and some melted Easter egg chocolate sauce is the topping. Here are the recipes for both.


50g chocolate

25 g butter

125 ml double cream

Tablespoon of icing or caster sugar


  1. Melt the chocolate in a bowl over a pan of barely simmering water until completely smooth.
  2. Heat all of the remaining ingredients in a small saucepan until evenly combined. Remove from the heat and stir through the melted chocolate. Serve warm over chocolate pudding, vanilla ice cream or both

You can add Bailey or Tia Maria to it for a more indulgent Adult only version.


Pancake Batter

  • 100g plain flour
  • Pinch of salt
  • 1 Free Range Egg
  • 300 ml milk
  • 1 tablsp. melted butter


Sift the flour and salt into a mixing bowl and make a well in the centre.

Crack the egg into the well; add the melted butter or oil and half the milk. Gradually draw the flour into the liquid by stirring all the time with a wooden spoon until all the flour has been incorporated and then beat well to make a smooth batter.

Stir in the remaining milk. Alternatively, beat all the ingredients together for 1 minute in a blender or food processor.

Leave to stand for about 30 minutes, then stir again before using.

To make the pancakes, heat a small heavy-based frying until very hot and then turn the heat down to medium.

Lightly grease with oil and then ladle in enough batter to coat the base of the pan thinly (about 2 tablsp.), tilting the pan so the mixture spreads evenly.

Cook over a moderate heat for 1-2 minutes or until the batter looks dry on the top and begins to brown at the edges. Flip the pancake over and repeat.

As these pancakes have no sugar you can also use them for savoury recipes such as chicken and mushroom or cheese and onion.

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