Steph’s Ravishing Raspberry Filled Pancakes Recipe

Pancake day is on Tuesday 4th March! Why not try something a bit different this year with pancakes Chococo style!

Award-winning Ecuador 72% dark chocolate and raspberry filled pancakes? Yes please! Follow this simple recipe below for game changing pancakes.

Makes 8-10 mini pancakes

Ingredients:

1 Ravishing Raspberry bar (1 piece per pancake)
2 eggs
120ml Greek yoghurt
40g plain flour
1tsp baking powder
2 drops vanilla extract
120g fresh raspberries/ blueberries

1.        Mix together the eggs and greek yoghurt until well combined. Add vanilla extract.

2.        Add flour, baking powder and mix well.

3.        Lightly press the raspberries and blueberries with a fork to release the juices creating a chunky puree and gently fold fruit into the other mixture.

4.        Make non-stick pancake pan hot then place 2 dessert spoons of the pancake mix onto the pan.

5.        After a few minutes, place a square of ravishing raspberry bar onto the top and cover with a little more of the mixture.

6.        When pancake is golden brown underneath, gently flip to cook the other side for a few minutes more.

7.        Remove from pan when the pancake is golden underneath and set round the edges.

8.        Serve with any leftover fresh berries and enjoy!

This recipe can be adapted to work with any of our bars, check out the rest of the range here