These chocolate pancakes with a cheesecake filling are the ultimate guilty sweet treat and mouthwateringly delicious! 


Makes 8-12

Preparation time: 15 minutes

Cooking Time: 30-35 minutes


  • 115g plain flour
  • 1 tbsp 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 tbsp Tate & Lyle Fairtrade Caster Sugar
  • 100g chocolate chips, white, milk or dark chocolate
  • 3 tbsp 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 abut 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 1 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, Tate & Lyle caster sugar, chocolate drops and cream. Spread the filling over half of each  pancake then fold into quarters,  arrange in a greased ovenproof dish.  Cook in oven for 8-10 minutes. Serve the pancakes with plenty of Lyle’s Squeezy Syrup Chocolate


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This recipe was made using Lyle’s Golden Syrup. For further delicious recipes from them, visit