We’re always on the hunt for a sure fire Easter chocolate dazzler recipe, and this one has a guaranteed wow factor – perfect for Easter brunch. The recipe is simple, involves lots of chocolate and our Cacao & Apricot Breakfast Boosters for the perfect finishing touch.

Makes approx. 6-8 small pancakes.

Ingredients:

100g plain flour
40g cocoa powder
2 large eggs
150ml whole milk
50g caster sugar
½ tsp baking powder
pinch of salt
30g butter, melted
Cacao & Apricot Breakfast Booster Seed mix – sprinkle liberally over the top
chocolate mini eggs
Greek style natural yogurt – we love Tims Dairy
chocolate sauce (we melted approx 50g of 70% dark chocolate in 125ml single cream over a low heat, stirred until smooth and poured over the top)

Method:

Sift the flour, cocoa powder, baking powder and salt into a large mixing bowl then stir in the sugar. Whisk the eggs and milk together, then add about half to the dry ingredients. Whisk into a thick, smooth batter, then gradually add more of the liquid until you achieve your desired pancake consistency. Cover and let the batter rest for about 10 minutes.

Cook on a heavy based pan by melting butter and dolloping spoonfuls onto it. Cook each side for about 2 or 3 mins and transfer to a plate with some kitchen paper on until you have cooked them all.

Stack your pancakes, dollop generously with yogurt, make the chocolate sauce and garnish generously with the sauce, the mini eggs and the seeds. Savour, enjoy and exclaim at how incredibly heavenly it is as you lap up each and every mouthful!