When it comes to Pancake day I like mine wafer thin, piled high and doused in lemon and sugar. Call me boring, I can handle it. But this year I have turned to one of my favourite cakes for this years pancake day inspiration – Guinness and Chocolate cake. I also love the drama of the black vs white. The 'black' comes in the form of a standard American pancake batter but with dark cocoa and Guinness. The 'white' comes in the form of a cream cheese sauce.
If you don't like Guinness, don't worry. The Guinness takes away the sickly sweetness of pure chocolate flavour and leaves a dark chocolate undertone with a slight bitterness that goes really nicely with the milky sauce.
Black and White Pancakes (makes enough for 2 really greedy people)
- 180g self raising flour
- 4 tbsp cocoa powder
- 1 tsp baking powder
- a pinch of salt
- 4 tbsp caster sugar
- 4 tbsp butter, melted
- 1 egg
- 200ml Guinness
- 60ml milk
For the cream cheese sauce:
- 100g cream cheese (I used Philadelphia)
- 100ml milk
- 100ml cream
- 2 tbsp icing sugar
- Sift the flour, baking powder, caster sugar, salt and cocoa powder into a bowl and mix well.
- Beat the egg in a separate bowl. Mix in the melted butter, Guinness and milk. You should get a lively frothy batter.
- Heat a non-stick pan until really hot. Add a little butter and wait for it to sizzle. Ladle in a spoonful of batter, cook it until you see bubbles on the surface, then flip.
- Carry on until you have a big old pile, keeping them warm in the oven until you've used up all the batter.
For the sauce:
- Mix the cream cheese, milk and cream together. Sift in the icing sugar and beat until smooth and silky.