Serves Serves 4-6
Take a bar of your favourite dark chocolate and roughly crumble it into rough chunks. To make this part easier and perhaps slightly more aggressive, pop half a bar into a sandwich bag, and apply beating pressure from a rolling pin to crack into small pieces.
As you layer your pancakes fresh from the pan, sprinkle your chocolate pieces evenly between layers in the stack so they begin to naturally melt and soften.
Once at the top of your stack, drizzle over some fresh double cream, and top with more chocolate sprinkles and a generous helping of chopped brazil nuts.
Inspiration for this recipe came from the discovery of Vivid Matcha! If you've followed my 'Japan Diaries' on my social media channels and here on my site, you'll know how much matcha I was drinking throughout my travels. Having matcha now more and more available in the UK, and recognised as a product with health benefits more widely, it's great to start getting creative with the thing!
The 14 Day Vivid Matcha "Brain Box" isn't just perfect for grabbing a sachet to throw in your bag to take to work or wherever, but I've found that the box is good for us cooking enthusiasts too who want convenient, level amounts of ingredients to just cleanly and conveniently throw in to recipes, like this one here! You can pick up the box itself at Holland and Barrett HERE.
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