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Stacked Chocolate Pancakes with Chocolate Ice Cream - Take Stock Magazine

Stacked Chocolate Pancakes with Chocolate Ice Cream

Mark Setchfield, food blogger at gasmarksix.net
Serves: 4
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Preparation time: 20 minutes
Cooking time: 10 minutes


  • 3 tbsp coconut oil
  • 120g plain flour, sifted
  • Pinch salt
  • 2 free-range eggs
  • 5oz milk
  • 3oz water
  • 6 tbsp Nutella Chocolate sauce
  • Caramel sauce
  • Dried cranberries
  • Freezing time: 3-4 hours
  • 4 ripe bananas, peeled
  • 4 dessert spoons Nutella
  • 2½ tsp cocoa powder


  2. Place the bananas in an airtight bag and freeze for 2 hours
  3. Break into pieces and place in a food processor. Add the Nutella and 2 teaspoons of cocoa powder. Blitz until smooth
  4. Pour into a plastic container cover and freeze for 3-4 hours
  6. Preheat the oven to 100°C
  7. Sift the flour and salt into a large mixing bowl, add the eggs and whisk
  8. Mix the milk and water together and gradually add small amounts of the liquid to the mixture, whisking until it is the consistency of single cream
  9. Melt the oil in a frying pan over medium heat, and then add a quarter of the batter. Tip the mixture around to get an even layer
  10. After half a minute lift the edge with a spatula to see if it’s cooked and flip the pancake over and cook for a few minutes. Slide onto a plate and place in a warm oven and repeat the process three times
  11. TO SERVE
  12. Place the pancakes on a plate and layer with Nutella, fold into 4
  13. Top with ice cream, pour over some chocolate and caramel sauce. Top with cranberries
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