Dark Chocolate Pancakes

Our Master Chocolatiers have put a luxury Lindt twist on this classic favourite thanks to our EXCELLENCE 65% Milk and 70% Cocoa Dark Chocolates - not forgetting our decadent Dark Chocolate Spread. Perfect for a special breakfast or weekend brunch.

 

Chocolatier’s Tip

Serve with a sprinkling of fresh berries for a touch of fruity sweetness to complement the richness of the chocolate. You can also use our Hazelnut and Chocolate spread, if you prefer.

4 - 6 persone

Ingredienti

  • 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

Lindt Chocolate In This Recipe

Metodo

Step 1.

Whisk the buttermilk, milk, egg and vanilla extract together in a small jug and set aside.

Step 2.

In a large bowl, sieve together the flour, cocoa powder, baking powder and bicarbonate of soda. Add the sugar and mix to combine.

Step 3.

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.

Step 4.

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.

Step 5.

Brush a nonstick frying pan with a little sunflower oil and place over a medium heat.

Step 6.

Once the pan is hot, pour half a ladle of batter into the pan and gently spread out to form a small disc.

Step 7.

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.

Step 8.

Cook the pancakes in batches, brushing the pan with a little more oil, as needed.

Step 9.

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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