(serves 2)


crêpe pan or non-stick frying pan




25g of 100% dark chocolate, grated

200g of buckwheat flour, or spelt flour

1 free-range egg

45g of light muscovado sugar

150ml Kuka Cold Brew

200ml chocolate milk

2 tsp bicarbonate of soda

1 tsp vanilla extract


1 pint of sea salt 

250ml of maple syrup 

100g of dark chocolate 


Place all the pancake ingredients (except the butter) in a blender or food processor and whizz until a smooth, thick batter is formed. 

Leave the batter to rest while you make the syrup.

Heat a crêpe pan or non-stick frying pan until quite hot and melt a generous wedge of butter until it sizzles. 

Spoon a small or large amount of the batter into the pan, depending on whether you want to make American pancakes or crêpes. Leave to cook on a medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1 to 2 minutes. 

Place the pancakes on a plate and cover with foil until you have cooked the entire batch.

Serve the pancakes laced with the warm syrup – be generous as the pancakes soak up a lot!

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