Choc Mint Pancakes with Chocolate Sauce

Prep: 35 min Cook: 30 min Servings: 6


  • 1 ½ cups self-raising flower
  • 2 tbsp cocoa powder
  • 2 tbsp caster sugar
  • 1 egg, lightly whisked
  • 1 ¼ cups milk
  • 2 x 25g Nestle Peppermint Crisp chocolate bars, coarsely chopped
  • 20g butter, melted
  • 6 scoops of mint chocolate chip ice-cream
  • 40g Nestle Aero Peppermint chocolate bar, coarsely chopped

Chocolate Sauce:

  • 100g dark chocolate, chopped
  • 2/3 cups thickened cream
  • 1 tbsp brown sugar


Step 1: Preheat Oven to 100c. Sift the flour, cocoa powder and sugar into a large bowl. Whisk the egg and milk in a jug and add to the flour mixture, set this aside for 15 minutes to rest.

Step 2: Meanwhile, to make the chocolate sauce, combine the chocolate, cream and sugar in a small saucepan over low heat. Cook, stirring for 3-4 minutes or until the chocolate melts and the sauce is smooth.

Step 3: Add half the chopped Peppermint Crisp bar to the pancake mixture and gently fold to combine. Heat a large non-stick frying pan over medium-low heat. Brush with a little melted butter and pour ¼ cup of the batter into the pan allowing room for it to spread, cook this for 2 minutes or until bubbles appear on the surface. Turn and cook for a further 1-2 minutes, transfer to a baking tray and cover it loosely with foil and place it in the over to keep warm. Repeat with the remaining batter.

Step 4: Stack pancakes on serving plates, top with ice-cream and drizzle with chocolate sauce. Add remaining chocolate bars to pancakes.


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