Dark Chocolate Pancakes
Excellence 70% Bar 100g
4 - 6 people
- For the pancakes:
- 284 ml buttermilk
- 75 ml milk
- 1 large egg
- 1 tsp vanilla extract
- 150 g plain flour
- 1 tbsp cocoa powder
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 40 g golden caster sugar
- 50 g butter, melted
- 75 g Lindt Excellence 70% Cocoa Dark Chocolate, melted
- Sunflower oil, for frying
- For the chocolate sauce:
- 120 ml double cream
- 150 g Lindt Excellence 65% Cocoa Dark Chocolate, finely chopped
- To serve:
- 1 x jar of Lindt Dark Chocolate Spread
- Lindt Excellence 70% Cocoa Dark Chocolate, grated into curls
Whisk the buttermilk, milk, egg and vanilla extract together in a small jug and set aside.
In a large bowl, sieve together the flour, cocoa powder, baking powder and bicarbonate of soda. Add the sugar and mix to combine.
Make a well in the centre and gradually pour in the wet ingredients. Whisk until you have a smooth, thick batter. Add the melted butter and chocolate and mix well. Leave to stand for 15 minutes.
Meanwhile, make the sauce: pour the cream into a small saucepan and slowly bring to a simmer. Add the chopped chocolate, remove from the heat and whisk until smooth and glossy. Pour into a jug.
Brush a nonstick frying pan with a little sunflower oil and place over a medium heat.
Once the pan is hot, pour half a ladle of batter into the pan and gently spread out to form a small disc.
Leave to cook for about 2 minutes or until bubbles start to form - don’t be tempted to fiddle with it. Flip using a palette knife or spatula and cook for a further minute or so until just firm.
Cook the pancakes in batches, brushing the pan with a little more oil, as needed.
Serve the pancakes, topped with our Dark Chocolate Spread, drizzled with the chocolate sauce (reheating if you prefer it warm) and a sprinkling of chocolate curls (if wished).
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