Recipe Details

Instructions

1. Put the caramel and 1 tbsp cocoa in a small saucepan. Heat over a low heat and whisk until smooth and steaming. Remove from the heat and set aside.
2. To make the pancakes, gently heat 75ml milk in a separate saucepan until just steaming. Stir in the coffee to dissolve, then stir in 300ml milk.
3. Put the flour, cocoa, baking powder and sugar in a large mixing bowl with a pinch of salt. Make a well in the centre, crack in the eggs and pour in the melted butter; whisk until smooth. Gradually pour in the coffee-milk, whisking constantly, until you have a thick, pourable batter. Preheat the oven to gas ¼, 110°C, fan 90°C.
4. Melt a little butter with a drizzle of oil in a large nonstick frying pan over a medium-low heat. When sizzling, pour in 3-4 tbsp batter per pancake to make 8cm wide pancakes. Cook in batches of 3 for 2-3 mins until large bubbles appear on the surface, then flip and cook for 1-2 mins more. Repeat to make 18 pancakes, adding more butter and oil to the pan when needed. Set the cooked pancakes aside in the oven while you cook the rest.
5. Serve with whipped cream and a pinch of cocoa if you like, with the sauce poured over the top.