Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the flour, baking powder, sugar, eggs, coffee and milk in a jug and blend to a batter. Rest for 10 minutes. Gently heat the cream and chocolate.
Heat a non-stick omelette or 15cm frying pan with a knob of butter and pour in enough batter (thin it down if you need to) to just cover the base of the pan in a thin layer (about 2 tbsp) – tip the pan as you pour so you get an even layer. Cook for about 30 seconds or until the batter sets and the underside starts to colour then flip and cook the other side until it colours. Repeat. Put 3 pancakes on each plate and scatter with chopped toasted hazelnuts. Pour over chocolate sauce and scatter with whole nuts.
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