Chocolate Pancakes with Chocolate Sauce and Blueberries


For the chocolate sauce:

  • 4 tbsp single cream
  • 100 g plain chocolate, broken into pieces
  • 1 tsp butter

For the pancake mixture:

  • 120 g self raising flour
  • 1 tsp baking powder
  • 2 tbsp caster sugar
  • 2 tbsp cocoa powder
  • Pinch salt
  • 1 egg, beaten
  • 2 tbsp melted butter
  • 1/2 tsp vanilla essence
  • 250 ml milk

To decorate:

  • 100 g plain chocolate drops
  • As many blueberries as you like!


  1. Put the sauce ingredients in a small pan and heat over a very low heat until melted. Remove from the heat, stir until smooth and set aside.
  2. Add the wet ingredients then all the dry ingredients, except the chocolate drops, to the Smooth Blend and secure the lid. Pull the handle to mix together and continue mixing until smooth.
  3. Heat a non-stick frying pan over a medium heat and lightly grease with butter.
  4. Squeeze the handle on the Smooth Blend to dispense 1/10th of the batter into the frying pan. Cook until bubbles start to rise to the surface, scatter with a few chocolate drops, then flip over and cook for a further 30 secs. Lift onto a warm plate and keep warm. Depending on the size of your pan you may be able to cook 2 or 3 pancakes at a time.
  5. Repeat to make 10 pancakes. Serve the pancakes in a stack. Heap high with blueberries and drizzle with the warm chocolate sauce to serve.