Left over Easter eggs anyone? Here's what to do with that chocolate...

Di Curtin shares a delicious pancake recipe - best served with fresh fruit and some chocolate sauce
Left over Easter eggs anyone? Here's what to do with that chocolate...
Di Curtin's pancakes with chocolate sauce.

Pancakes are always tops in the brunch department for a taste of something sweet. The ingredients are probably already in your fridge or if not, readily available from the corner shop.

Serve with any fresh fruit - sliced bananas or strawberries are good - or fruit compote made from frozen fruit. And as its Easter, give your pancakes a good drizzle of my sexy chocolate sauce. 


For the sauce:

75g dark chocolate (70% cocoa solids) 

2 tbsp caster sugar 

1 tbsp cocoa powder 

300mls water 

For the pancakes 

125g plain flour pinch of salt 

1 large fresh free range egg 

300mls milk 

1 tbsp melted butter 

To serve: Fruit of choice 


  • For the sauce, place chocolate and sugar in a pan with cocoa powder. Pour over half the water.
  • Stir over medium heat till chocolate has melted and mix is smooth and Add remaining water and stir. Bring to bubbling.
  • Bubble till the sauce is reduced and slightly thickened. It should coat the back of a spoon.
  • Remove from heat and reserve. You can serve this warm or cold.
  • For the pancakes, sift flour and salt into a bowl. Make a well in the centre.
  • Add the egg and a little milk from the measure. Start to beat together.
  • Gradually add remaining milk , beating smooth. Stir in the melted butter.
  • Leave to stand for 15 minutes.
  • Heat a lightly oiled non-stick pancake pan over medium heat.
  • Pour in a ladle of batter and swirl the pan to coat the base.
  • Cook for a couple of minutes, till the pancake has set underneath. Toss or flip over to cook the other side.
  • Slide out onto a warmed plate and cover with greaseproof. Reserve, keeping warm, while you cook remainder.
  • To serve, arrange a couple of pancakes on each plate. Serve with fruit and chocolate sauce.

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