Chocolate pancakes with chocolate custard recipe

Treat the family this autumn with this tasty recipe

40 mins prep, standing and cooking | Serves 6



Chocolate pancakes

  • 2 cups self-raising flour
  • 2 tablespoons cocoa powder
  • 1/3 cup caster sugar
  • 600ml buttermilk
  • 2 eggs, lightly beaten
  • 50g butter, melted
  • spray oil
  • Raspberries, grated chocolate, to serve

Chocolate custard

  • 2 egg yolks
  • ¼ cup caster sugar
  • 2 tablespoons cornflour
  • 3/4 cup milk
  • ½ cup cream
  • 100 gram dark chocolate, melted


  1. Sift flour and cocoa together into a large bowl. Stir in sugar. Whisk in the buttermilk, eggs and butter. Stand for 30 minutes.
  2. To make the chocolate custard, whisk yolks, sugar and cornflour together in a medium bowl. Bring combined milk and cream to the boil in a saucepan on medium heat. Remove from heat. Gradually whisk into yolk mixture. Return custard mixture to saucepan.
  3. Stir in chocolate. Heat, constantly stirring, on a low heat until the mixture thickens and coats the back of a spoon. Do not boil. Take custard off heat. Spray a large frying pan with oil and heat on medium.
  4. Cook ¼-cup measures of pancake mixture for 2 to 3 minutes until bubbles form on surface. Turn and cook for a further 2 minutes. Repeat with remaining batter, spraying the pan with oil as required.
  5. Serve warm pancakes drizzled with chocolate custard. Sprinkle with berries and grated chocolate.

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