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Ingredients

2 cups (300g) self-raising flour
2 tablespoons caster sugar
1/2 cup (50g) cocoa powder
2 Coles RSPCA Approved Free Range Eggs, lightly beaten
2 cups (500ml) milk
150g dark chocolate, chopped
1/2 cup (125ml) thickened cream
6 strawberries, halved
Candied walnuts
1/2 cup walnuts
2 tablespoons caster sugar

Method

Step 1 To make the candied walnuts, line a baking tray with baking paper. Place walnuts and sugar in a small frying pan over medium-low heat and cook, stirring occasionally, until sugar has just dissolved. Increase heat to medium-high and cook, without stirring, for 5 mins or until sugar is caramel in colour. Transfer to the prepared tray and spread walnuts out in a single layer.
Step 2 Combine flour, sugar and cocoa in a medium bowl. Add eggs and milk and whisk until smooth.
Step 3 Heat a large frying pan over medium heat and spray with oil spray. Cook 1/4 cupfuls of the batter for 2 mins each side or until just cooked through. Transfer to a plate and cover to keep warm.
Step 4 Meanwhile, place chocolate and cream in a small saucepan over medium heat and cook, stirring, until smooth.
Step 5 Divide pancakes among serving plates. Drizzle with chocolate sauce and top with strawberry and candied walnuts.

Double choc pancakes with candied walnuts

How to make Double choc pancakes with candied walnuts

Ingredients

Method