Venezuelan chocolate pancakes with chocolate maple syrup
by
This chocolate pancake recipe is just the ticket for an indulgent Sunday brunch. With bitter chocolate in the pancake batter and a salted chocolatey maple syrup to drizzle over the top, it's indulgence at its very best. Add blueberries, nuts or sultanas for an extra dimension of flavour.
This recipe is taken from Adventures with Chocolate by Paul A Young (£17.99, Kyle Books). Photography by Anders Schønnemann.
Ingredients
Pancakes
- 25g of dark chocolate , ideally Venezuelan 100% dark chocolate, grated
- 200g of buckwheat flour, or spelt flour
- 1 free-range egg
- 45g of light muscovado sugar
- 350ml of whole milk
- 2 tsp bicarbonate of soda
- 1 tsp vanilla extract
- 25g of unsalted butter , for frying
Syrup
- 1 pinch of sea salt
- 250ml of maple syrup , dark
- 100g of 70% dark chocolate , broken into pieces
Method
1
Place all the pancake ingredients (except the butter) in a blender or food processor and whizz until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup
- 25g of dark chocolate , ideally Venezuelan 100% dark chocolate, grated
- 200g of buckwheat flour, or spelt flour
- 1 free-range egg
- 45g of light muscovado sugar
- 350ml of whole milk
- 2 tsp bicarbonate of soda
- 1 tsp vanilla extract
2
To make the syrup, dissolve the salt in 50ml water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour on to the chocolate in a bowl and whisk well until smooth
- 1 pinch of sea salt
- 250ml of maple syrup , dark
- 100g of 70% dark chocolate , broken into pieces
3
Heat a crêpe pan or non-stick frying pan until quite hot and melt a generous wedge of butter until it sizzles. Spoon a small or large amount of the batter into the pan, depending on whether you want to make American pancakes or crêpes. Leave to cook on a medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1 to 2 minutes. Place the pancakes on a plate and cover with foil until you have cooked the entire batch
- 25g of unsalted butter , for frying
4
Serve the pancakes laced with the warm syrup – be generous as the pancakes soak up a lot!
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Venezuelan chocolate pancakes with chocolate maple syrup
