Servings: 4 · Prep Time: 5 mins · Cooking Time: 15 mins
Total Time: 20 mins
Desserts | Snacks | Quick | Breakfast
A simple and utterly delicious recipe for chocolate pancake swirls. Very similar in taste and texture to the inside of a pain au chocolat. This really is a recipe you are going to want to try and share with all your family and friends. An amazing breakfast dish or as a snack. Alternatively you could make it in to a savoury dish by adding some herbs or spices to the batter (perhaps some fresh parmesan too) and then filling however you wish. The key ingredient in this recipe is arrowroot. You are welcome to try something alternative but we cannot promise the same results. Arrowroot is very cheap to buy and versatile. Check out the Yorkshire pudding recipe if you would like to see another way to use it. They are perfect straight from the oven or alternatively had directly from the fridge. When you have made them once, you will make them again and again. I use a heavy based roasting tin which I add a silicone baking sheet to. Up to you what size you want to use, but the bigger the tray, the thinner the batter and vice versa.
- double cream (60g)
- milk (whole milk or plant based alternative) (60g)
- arrowroot powder (35g)
- ground almonds (20g)
- sugar or sweetener (optional) (1 tsp)
- high % chocolate (50g)
- eggs (2 large)
- coconut oil (2 tbsp)
Preheat oven to 190c.
Put 2 tbsp coconut oil on a baking sheet (with raised sides, grease it all). We use a heavy based baking tray which is lined with a silicone baking sheet.
Place in oven for 5 minutes. (this is v v important as you need the oil to be piping hot for the batter).
Combine all ingredients to a thick batter.
Carefully remove the baking sheet from the oven. Pour batter on it carefully.
Place in oven for 6 mins until firm and cooked
Remove (it might have puffed up, depending on what milk you used - plant based ones tend to cause this and lactose free. Don't worry, it will reduce as soon as it is out of the oven).
Add 3 rows of chopped up chocolate spaced out, length ways.
Roll up like a Swiss roll and place back in oven for 10 minutes until the top is golden.
Cut in to approximately 8 slices and enjoy!
Best to use a non stick baking tray with raised sides. We use a silicone one which makes rolling it v easy. The liquid will be loose but it it cooks v quickly.