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Cooking time: 30 minutes
Serves: 4


  • For the pancakes:
  • 175g self-raising flour
  • 1 tsp bicarbonate of soda
  • 50g sugar
  • 25g cocoa powder
  • 1 egg
  • 50g butter, melted
  • 250ml milk
  • Oil, for frying

For the chestnut cream:

  • *200g Merchant Gourmet chestnuts
  • 15g icing sugar
  • 175ml whipping cream, whipped
  • 1 vanilla pod

For the chocolate sauce:

  • 150ml water
  • 200g dark chocolate, 70% cocoa solids
  • 25g sugar
  • 25g butter
  • Chocolate shavings, to decorate


  1. To make the pancakes, mix the flour, bicarbonate of soda, sugar and cocoa together in a bowl.
  2. In a separate bowl, beat together the egg, melted butter and milk.
  3. Combine the wet and dry ingredients and beat until smooth.
  4. Lightly oil a frying pan and place over a moderate heat. Spoon a ladleful of the batter into the pan. Cook for 1 minute on each side. Repeat, until all the mixture is used
  5. To make the chestnut cream, put the chestnuts and sugar into a blender and whiz until smooth.
  6. Cut the vanilla pod in half and scrape out the seeds. Add to the chestnut mixture along with the cream and stir well.
  7. For the chocolate sauce, bring the water, chocolate, and sugar to the boil and simmer for 5 minutes. Remove from the heat and whisk in the butter.
  8. Serve the pancakes with the chestnut cream and chocolate sauce. Decorate with chocolate shavings.