Deep black, fluffy cacao pancakes topped with creamy vanilla sauce and fresh blackberries. Perfect for a dramatic Halloween breakfast or brunch.
Ingredients
Black cacao pancakes
- 180 g plain flour
- 35 g Black Cacao Powder
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch of salt
- 2 large eggs
- 250 ml milk
- 40 g butter, melted
- 1 tsp vanilla extract
Vanilla cream
- 100 g cream cheese
- 100 ml whipping cream
- 30 g icing sugar
- 1 tsp vanilla extract
To serve
- Fresh blackberries
- Optional Halloween decorations
Method
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Mix the flour, Black Cacao Powder, sugar, baking powder, bicarbonate of soda and salt in a large bowl.
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In another bowl, whisk the eggs, milk, melted butter and vanilla.
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Pour the wet ingredients into the dry ingredients and gently mix until just combined. Don't overmix — a few small lumps are fine.
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Let the batter rest for 5 minutes.
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Heat a lightly buttered frying pan over medium-low heat. Spoon approximately 60 ml of batter into the pan for each pancake.
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Cook for around 2 minutes, until bubbles begin to appear on the surface. Flip and cook for another 1–2 minutes.
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For the vanilla cream, beat the cream cheese, whipping cream, icing sugar and vanilla until smooth and slightly pourable.
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Stack the warm black cacao pancakes and spoon the vanilla cream generously over the top.
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Finish with fresh blackberries and, for Halloween, a small pumpkin decoration.
