Stacked Chocolate Pancakes with Chocolate Ice Cream - Take Stock Magazine

Stacked Chocolate Pancakes with Chocolate Ice Cream

Desserts Food

Preparation time: 20 minutes
Cooking time: 10 minutes

4 Servings
Ingredients
FOR THE PANCAKE
3 tbsp coconut oil
120g plain flour, sifted
Pinch salt
2 free-range eggs
5oz milk
3oz water
6 tbsp Nutella Chocolate sauce
Caramel sauce
Dried cranberries
FOR THE ICE CREAM
Freezing time: 3-4 hours
4 ripe bananas, peeled
4 dessert spoons Nutella
2½ tsp cocoa powder
Method
  1. FOR THE ICE CREAM
  2. Place the bananas in an airtight bag and freeze for 2 hours
  3. Break into pieces and place in a food processor. Add the Nutella and 2 teaspoons of cocoa powder. Blitz until smooth
  4. Pour into a plastic container cover and freeze for 3-4 hours
  5. FOR THE PANCAKE
  6. Preheat the oven to 100°C
  7. Sift the flour and salt into a large mixing bowl, add the eggs and whisk
  8. Mix the milk and water together and gradually add small amounts of the liquid to the mixture, whisking until it is the consistency of single cream
  9. Melt the oil in a frying pan over medium heat, and then add a quarter of the batter. Tip the mixture around to get an even layer
  10. After half a minute lift the edge with a spatula to see if it’s cooked and flip the pancake over and cook for a few minutes. Slide onto a plate and place in a warm oven and repeat the process three times
  11. TO SERVE
  12. Place the pancakes on a plate and layer with Nutella, fold into 4
  13. Top with ice cream, pour over some chocolate and caramel sauce. Top with cranberries