Makes: 18
Preparation: 10 min
Cooking: 5 min each
Pancakes
500 ml (2 c) caster sugar
625 (2½ c) flour
125 ml (½ c) cocoa powder
7,5 ml (1½ t) baking powder
a pinch of salt
1 egg
125 ml (½ c) buttermilk
5 ml (1 t) vanilla essence
160 ml (? c) black coffee, hot
45 ml (3 T) smooth peanut butter
60 g butter, melted
Sauce
225 g chocolate
250 ml (1 c) cream
1. Pancakes: Mix all the dry ingredients together in a bowl. In a separate bowl, whisk together the egg, buttermilk and vanilla essence and add the egg mixture to the dry ingredients.
2. In a separate bowl, combine the coffee, peanut butter and butter and add it to the flour mixture.
3. Heat a nonstick pan over medium heat and grease well. Drop spoonfuls of the batter into the pan. Flip the pancakes over and cook on the other side for 2 minutes or until fully cooked. Repeat the process with the remaining batter.
4. Stack the pancakes on top of one another.
5. Sauce: Place the chocolate in a bowl and heat the cream over medium heat until almost boiling. Pour the hot cream over the chocolate and stir until completely melted. The sauce will thicken as it cools. If you want a thinner consistency add a few more tablespoons of hot cream. Reheat as needed in a bowl over a pan of simmering water.
