Perfect Pancake Day recipe: Chocolate Pancakes With Cheesecake Filling

Published Tuesday, Feb 17 2015, 12:31 GMT  |  By  |  Add comment
Pancake day is just around the corner (woohoo!) and our mouths are already watering over the endless topping options. If you're looking for new ideas, then how about trying this chocolate version that's stuffed with a cheesecake filling?

Cocoa is used to give your usual pancake mix a gorgeous chocolate taste. Ricotta cheese, double cream and chocolate chips are then combined to created a stunning cheesecake-style mixture. Yum!

Chocolate pancakes with cheesecake filling

© Tate & Lyle


  • 115g plain flour
  • 1 tablespoon cocoa powder
  • 300ml full fat milk
  • 2 large eggs
  • 25g butter, melted
  • Extra melted butter or vegetable oil for frying
  • 250g carton ricotta cheese
  • 3 tablespoons Tate & Lyle Fairtrade Caster Sugar
  • 100g chocolate chips, white, milk or dark chocolate
  • 3 tablespoons double cream
  • Lyles Squeezy Syrup Chocolate


1 Sift the flour and cocoa into a large bowl, and make a hallow in the centre. Whisk the milk and eggs together then gradually into the centre, whisking as you pour, continue whisking until you have a smooth batter, then whisk in the melted butter. Alternatively put all the ingredients into a food processor or blender and whizz until smooth.

2 To cook the pancakes, use a non-stick 18cm/7inch pan for best results. Heat the pan on medium heat until there is a slight haze coming from it. Brush the pan with butter or oil then pour in about 70ml of batter, use a small ladle if available. Tilt the pan so the batter evenly covers the bottom of the pan.

3 Cook for about one minute or until the liquid batter has set and the pancake is golden. Loosen the edges of the pancake with a spatula and give a little shake – it should come loose and move in the pan. Either flip the pancake or turn it over using a fish slice, then cook for a further minute. Continue to cook the rest of the batter in the same way.

4 Heat the oven to 190C/170Cfan/gas 5.

5 To make the filling, mix together the ricotta, caster sugar, chocolate drops and cream. Spread the filling over half of each pancake then fold into quarters and arrange in a greased ovenproof dish.

6 Cook in oven for 8-10 minutes. Serve the pancakes with plenty of chocolate sauce.

Prep Time

15 minutes

Cook Time

30 - 35 minutes

Nutrition Information

Makes 8 - 12

More great pancake recipes:

Korean Salted Hotteok Pancakes
Crispy Chicken Pancakes With Garlic and Herbs
Strawberries and Cream Pancakes
Delicious Low Fat Pancake Recipe

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