These chocolate pancakes with cranberry compote and chocolate sauce are the ultimate indulgence – perfect for a festive and delicious treat. This recipe is sponsored by Heritage Breeds.
Pancakes – and waffles – are a weekend staple in our house and the kids look forward to this treat every week. Chocolate pancakes on the other hand – and chocolate crepes – are for special occasions only. I usually pull this recipe out of my sleeve whenever my daughter has a sleepover friend or on birthdays and holidays.
I have given my double chocolate pancake recipe a little festive spruce and added delicious cranberry compote and chocolate sauce to take them to another level of deliciousness! You could simply serve them with maple syrup of course – I won’t judge.
This week went by in a flash. A flash of busy-busy-busy with back-to-back events, lots of work and even a photography collaboration with my Instagram crush Aimee of Twigg Studios. I won’t go into details about all of the above yet, but I do have to tell you about the Heritage Breeds Egg-stagram Masterclass with Anna Barnett.
Heritage Breeds specialise are dedicated to producing the highest quality eggs from free range heritage breed hens, ducks and quail birds. And one look at their products and you can see that they are not just top quality, but quite possible the most photogenic eggs ever.
Let’s start with their Royal Legbar hen eggs which have the prettiest pale blue shells and amazingly vibrant yolks. Then there’s brown hen eggs from Copper Marans, pure white shelled Gladys May’s duck eggs and speckled tiny quail’s eggs.
We had the opportunity to both taste and photograph these beautiful eggs during the masterclass, but first Anna Barnett gave a frank and entertaining talk about how to get ahead in Instagram without (seemingly) trying too hard. If you take a look at Anna’s feed you will see a cohesive portfolio of food and lifestyle images held together by a subtle, slightly muted, palette.
The feed looks totally effortless but it’s not accidental – clearly Anna puts thought and effort into the selection and flow of images. She has even set her Olympus camera to a ( slightly desaturated) mode so that all her captures will have a certain look and feel from the get-go.
Anna’s talk made me take a look at my feed and I realised that, although I love each and every image individually, taken as a whole they project an image that’s, well, all over the place. I tend to view each recipe as an entity and stylistically I will go wherever the ingredients, season or occasion takes me. There’s no glue holding everything together, other than a love of food, photography and cooking.
Taking a look at the lovely and super-young influencers around me at this event at Food at 52 I can see that I am, in fact, Instagram clueless. There were all so adept at taking striking photos with their phones, so at ease editing them on the spot (Snapseed seems to be the app du jour) that I felt like a veritable grandma.
Luckily there’s plenty of food and wine to distract me from my woes. There’s delicious individual tarts topped with tiny poached quail’s eggs, a glorious salad Nicoise with duck eggs and amaretti semifreddo for dessert. The wonderful staff at Food 52 demonstrate how to poach quail’s eggs, make pastry and create the semifreddo. And, in case you are worried about using raw eggs in recipes, as long as the eggs are produced under the British Lion Code of Practice they have been deemed safe to eat soft boiled or in mousses, soufflés and fresh mayonnaise. Phew!
But back to my chocolate pancakes with cranberry compote and chocolate sauce. I tried to photograph the action shots in this recipe but, seeing as I was by myself and the dogs can’t operate a camera yet, this proved to be challenging!
Still, I think I captured some nice action shots – cracking a lot of Heritage Royal Legbar eggs in the process. Most were used to make scrambled eggs and only one ended up in the chocolate pancakes. The kitchen was, once again, a total mess at the end of this egg-speriment but you can’t get things done without a bit of mess-making.
Have you made one of my recipes? I wanna see! Tag me on Instagram and make my day 🙂
Chocolate pancakes with cranberry compote and chocolate sauce
- 150 g | 1 1/4 cup | 5.3 oz self raising flour
- 60 g | 1/4 cup light brown sugar or caster sugar
- 4 tbsp cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 160 ml | 2/3 cup whole milk
- 1 large egg
- 30 g | 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
- grapeseed oil to fry or a mix of oil and butter
- icing sugar to dust optional
- Cranberry compote
- 100 g | 1 cup fresh or defrosted cranberries
- 100 g | 1/2 cup sugar
- 2 spent vanilla pods or a cinnamon stick
- 2-3 tbsp orange juice
- Chocolate sauce
- 100 ml | 3.5 fl oz whipping cream
- 80 g | 2.8oz 70% dark chocolate finely chopped
- warm milk as needed, if sauce needs thinning
- 1 tbsp cocoa powder
- 1-2 tbsp runny honey or golden syrup
- Make the cranberry compote. Put all the ingredients in a saucepan and simmer over medium heat, stirring occasionally, for seven minutes. Transfer to a bowl.
- Make the chocolate sauce. Put the chocolate in a bowl. Heat the whipping cream, cocoa powder and honey until bubbles form around the edge of the pot. Pour over the chocolate and then stir until smooth. If the sauce is a little too thick for pouring, you can thin it by stirring in a little warm milk. Set aside - you might need to warm in a microwave for few seconds before using.
- Sift the flour, sugar, cocoa powder, baking powder, cinnamon and salt into a large bowl.
- Mix the egg and milk in a measuring jug and add to the bowl. Mix together with a balloon whisk.
- Stir in the melted butter until the pancake mix smooth and glossy.
- Heat a tablespoon of grapeseed oil in a large, non-stick pan.
- Lower the heat to medium and add a heaped tablespoon of batter per pancake. Spread with the back of a spoon so that each pancake is smooth and even.
- Cook for 2-3 minutes, until bubbles start to form on the surface. Carefully flip and cook for a couple more minutes.
- Continue until you use all the batter, adding a little more oil between pancake batches.
- Drizzle the pancakes with the chocolate sauce and spoon a little compote over the top.
- Dust with a little icing sugar and serve.