For the batter:
- 180g self-raising flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 tablespoon caster sugar
- 1/2 teaspoon vanilla extract
- 200ml full-fat milk
- 3 large eggs
- 25g unsalted butter, melted, plus extra for frying
- Red gel food colouring
For the toppings:
- 100g cream cheese
- 4 tablespoons Highbank Orchard apple syrup
- 100g chocolate chips
- Icing sugar, for dusting
- Handful of blueberries
- Mix all the pancake ingredients (except the food colouring) together in a large bowl and whisk thoroughly until smooth. Next, add a small amount of red food colouring and mix again. Add more colouring until the batter is a rich reddish-brown. Rest batter in the fridge for an hour before cooking.
- Put a small knob of butter in a large non-stick frying pan over medium-low heat and cook until melted and foaming. Pour 2 tablespoons of the batter into the pan and use the back of the spoon to shape it into an 8-9cm round disc. Depending on the size of your pan you may be able to cook 2 or 3 pancakes at the same time. Cook for 2-3 minutes on the first side, then flip over and cook for another 1 minute.
- Heat your oven to its lowest setting and stack up the cooked pancakes on a baking tray to keep warm in the oven while you cook the rest.
- In a small bowl mix together the cream cheese and syrup and then set aside until needed.
- To serve, stack the pancakes with the cream cheese mixture and chocolate chips in between them then finish with a final dollop of cream cheese, a dusting of icing sugar and a few fresh blueberries.
Recipe courtesy of Butler House, Co Kilkenny