Indulgent, colorful, and beautifully balanced — this Chocolate Pancake Fruit Platter is the perfect marriage of rich chocolate flavor and refreshing natural sweetness. The fluffy cocoa pancakes serve as the base, each folded and filled with vibrant seasonal fruits like kiwi, mango, banana, pomegranate, and raspberries. At the center sits a creamy, velvety chocolate dip that ties the whole dish together. Ideal for brunches, dessert spreads, or festive occasions, this platter is a visual and culinary delight that satisfies every sweet craving without feeling heavy.
Ingredients
For the Chocolate Pancakes:
- 1 cup all-purpose flour
- 2 tbsp cocoa powder
- 1 ½ tbsp sugar
- 1 tsp baking powder
- 1 egg
- ¾ cup milk
- 1 tbsp melted butter or oil
- ½ tsp vanilla extract
- Pinch of salt
For the Chocolate Dip:
- 100 g dark chocolate (roughly chopped)
- ½ cup heavy cream or thick milk
- 1 tbsp butter
- ½ tsp vanilla extract
- 1 tsp honey (optional, for extra sheen)
For the Fruit Toppings:
- ½ cup kiwi, chopped
- ½ cup mango cubes
- ½ cup banana slices
- ½ cup pomegranate seeds
- ½ cup mandarin segments
- ¼ cup fresh raspberries
- A few chocolate buttons or chips (for garnish)
Preparation Steps
1. Make the Pancake Batter:
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt. In another bowl, combine milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry mix and whisk until smooth and lump-free. The batter should be slightly thick but pourable.
2. Cook the Pancakes:
Heat a non-stick pan over medium heat and lightly grease it. Pour a small ladle of batter and cook each pancake for 1–2 minutes per side until bubbles appear on the surface and the edges firm up. Flip gently and cook until done. Repeat until all pancakes are ready, then let them cool slightly.
3. Prepare the Chocolate Dip:
In a small saucepan, heat the cream until it begins to steam but not boil. Remove from heat, add chopped dark chocolate, and let sit for a minute. Stir until smooth, then add butter, vanilla, and honey for gloss. Transfer the dip to a serving bowl and refrigerate briefly for a slightly thicker consistency.
4. Assemble the Platter:
Arrange the chocolate pancakes in a circular pattern on a large serving plate, folding them slightly to form pockets. Fill each with a different fruit — mango, kiwi, banana, pomegranate, mandarin, and raspberries. Place the bowl of chocolate dip in the center and top with a few chocolate buttons for an elegant touch.
5. Serve:
Serve the platter fresh. Dip the fruit-filled pancakes into the creamy chocolate sauce for the perfect bite — rich, fruity, and indulgent.
Chef’s Tips
1. Perfect Texture:
To keep pancakes soft, avoid overmixing the batter. Mix until ingredients are just combined.
2. Flavor Twist:
Add a pinch of cinnamon or espresso powder to the pancake batter for an enhanced chocolate depth.
3. Make It Lighter:
Replace cream in the dip with Greek yogurt for a tangy, healthier version without compromising on creaminess.