Mexican chocolate pancakes

Adam Liaw
Mexican chocolate pancakes.
Mexican chocolate pancakes. Photo: William Meppem

If you're having these for breakfast, make regular-sized pancakes. But if you're staying on the couch, keep them to pikelet size. They'll be easier to eat that way.


• 1 cup milk

• 180g cooking chocolate (70% cocoa), chopped

• 1½ cups self-raising flour

• 3 tsp baking powder

• 2 tbsp caster sugar

• generous pinch of salt

• 1 tsp ground cinnamon

• 1 egg, separated

• 50g melted butter, to serve

• ¼ cup Nutella, to serve

• ¼ cup icing sugar, to serve 


Bring the milk to a simmer in a small saucepan and whisk in the chocolate. Set aside to cool for about 10 minutes. Sift the flour and baking powder together, then stir through the sugar, salt, cinnamon and egg yolk. Gently mix with the chocolate milk to create a batter. Pass the batter through a sieve to remove any lumps, then stir through the egg white. 

Heat a non-stick frying pan over low-medium heat and, without adding any oil or butter, add ½ cup of the batter (less if making pikeletsized pancakes) and fry for about 3-4 minutes on one side, then flip and cook for a further 2-3 minutes on the other, until the pancakes are cooked through. Repeat with the rest of the batter. Transfer the pancakes to a plate once cooked, drizzle with melted butter, spread with a little Nutella, dust with icing sugar and serve.