Chocolate & Vanilla Pancakes with Choc Ice-Cream & Fudge Sauce

With A Blast: Chocolate & Vanilla Pancakes with Chocolate Ice-Cream & Fudge Sauce  #dessert  #pancakes
A simple recipe which looks amazing !  The Chocolate Ice-Cream is my quick homemade version, very creamy hence the quick melting !
These are really just normal {smaller sized} pancakes with a whirl of chocolate pancake mixture, but oh, so good … I thought I had Chocolate Ice Cream in the freezer but had only Vanilla and we were done with grocery shopping for the day.
No, I did not want to serve them with Vanilla!  So, for the first time in my life, I made my own chocolate ice-cream, and even if I have to say so myself — total delight!  It turned out extremely creamy and was lovely served with these warm pancakes.
You can either make my recipe or just take a short-cut {as I would have!} and use ready-made Chocolate Ice-Cream.


{6 – 8 servings}
1 3/4 cups Flour
1/4 t Salt
1 t Sugar
2 Eggs
400ml Milk
1 TB Oil
1 TB Cocoa Powder
2 cups Vanilla Ice-Cream, softened slightly
1/4 cup Fresh Cream   {double cream/whipping cream}
1 TB Cocoa Powder
1/2 cup Dark Chocolate, melted
250g Fudge, plain , chopped  {homemade or store-bought}
3/4 cup Fresh Cream   {double cream/whipping cream}
1.) If making your own Chocolate Ice Cream – start with this first – using a fork, whisk the Cocoa Powder through the Fresh Cream until creamy – briskly mix in with the softened Vanilla Ice-Cream – add the melted Dark Chocolate mixing through very fast – place covered in the freezer compartment – when frozen halfway, whisk again with a fork and return to the freezer until firm, but not hard.
2.)  Pancakes: Sift together the Flour, Salt & Sugar – in a separate bowl, beat together the Eggs, Milk and Oil – make a hollow in the center of the Flour – pour the Milk mixture in all at once and beat until smooth. Spoon out a third of the pancake mixture – add the Cocoa Powder to this, mix to combine.
3.) Using a small non-stick pan {about 15cm in diameter} – add enough of the Vanilla batter to cover the bottom – Drizzle over about 1 tablespoon of the Chocolate batter over – cook until small bubbles form and flip over – cook another 30 seconds – 1 minute – repeat until all the batter is finished. {keep warm}
4.) Fudge Sauce:  Place the Fudge and the Fresh Cream in a small pot – heat until the Fudge has melted and the sugar crystals has melted – remove from heat.
TO SERVE:  Place one or two warm pancakes on a serving plate – spoon over some Chocolate Ice-Cream and drizzle with the Fudge Sauce.
Serve immediately.
I had more chocolate pancake batter left and a little bit of the vanilla, so I made a reverse color pancake just for the fun and to use up whatever was left:
With A Blast: Chocolate & Vanilla Pancakes with Choc Ice-Cream & Fudge Sauce   #pancakes   #dessert
My hand might have slipped a little with the Fudge Sauce {but it is sooo delicious!}
Hope you enjoy this recipe as much as we did !
With A Blast
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