Chocolate and Raspberry Pancakes
4 - 6 personnes
- For the pancakes:
- 284 ml buttermilk
- 75 ml milk
- 1 large egg
- 1 tsp vanilla extract
- 150 g plain flour
- 2 tbsp cocoa powder
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 35 g caster sugar
- 50 g butter, melted
- sunflower oil, for frying
- To serve:
- 150 g Lindt EXCELLENCE Raspberry Intense Dark Chocolate, chopped
- 250 ml double cream
- 25 g icing sugar
- 250 g raspberries
- Lindt EXCELLENCE 70% Dark Chocolate, grated into curls
Whisk the buttermilk, milk, egg, vanilla extract and melted butter 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 a pinch of salt 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. Leave to stand for 15 minutes.
Meanwhile, put the chopped Lindt EXCELLENCE Raspberry Intense Dark Chocolate into a heat-proof bowl set over a saucepan of barely simmering water. Stir often, until the chocolate has melted. Take care to ensure it doesn’t overheat. Remove from the heat and pour into a jug.
Whip the cream with the icing sugar using an electric whisk until stiff peaks form - take care not to over whip. Set aside.
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 1-2 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 with a dollop of whipped cream, a drizzle of melted Raspberry Intense Dark Chocolate, a sprinkling of fresh raspberries and dark chocolate curls. Serve any remaining sauce and whipped cream on the side.
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