Recipe Double chocolate pancakes with pecans and caramel sauce : Easy, Special and Delicious

Recipe Double chocolate pancakes with pecans and caramel sauce : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Double chocolate pancakes with pecans and caramel sauce. This Recipe Double chocolate pancakes with pecans and caramel sauce : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Double chocolate pancakes with pecans and caramel sauce was necessary 10m, cook 20m and serving 6. Attention: allergies . Without having to wait long, let's just check the Recipe Double chocolate pancakes with pecans and caramel sauce

For a special dessert or breakfast treat, try these stunning double chocolate pancakes, served with drippy caramel sauce.

Double chocolate pancakes with pecans and caramel sauce


12 Ingredients












  • 300g (2 cups) self-raising flour










  • 3 tbsp dark cocoa powder










  • 1/2 tsp baking powder










  • 2 tbsp caster sugar










  • 430ml (1 3/4 cups) milk










  • 2 eggs, lightly whisked










  • 1 tsp vanilla extract










  • 40g butter, melted, cooled, plus extra, to grease










  • 100g premium white chocolate, coarsely chopped, plus 100g extra, melted, to serve










  • Vanilla ice-cream, to serve










  • Caramel sauce, to serve










  • 70g (1/2 cup) pecan nuts, toasted, chopped









  • Select all ingredients










3 Method Steps








  • Step 1


    Place flour, cocoa, baking powder and sugar in a large bowl and stir to combine. Make a well in the centre. Whisk in milk, egg and vanilla until smooth. Whisk in butter. Fold in chopped chocolate.







  • Step 2


    Heat a large non-stick frying pan over medium-low heat. Brush with melted butter. Pour three 1⁄4-cupfuls of batter into pan. Cook for 1-2 minutes or until bubbles appear on surface. Turn and cook for 1 minute or until golden and cooked through. Repeat with remaining butter and batter to make 18 pancakes.







  • Step 3


    Divide the pancakes among serving plates. Top with ice-cream. Drizzle with melted white chocolate and caramel sauce and scatter with chopped pecan.



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