Chocolate and Raspberry Pancakes

Take your brunch to the next level with these decadent Chocolate and Raspberry pancakes. Think light and fluffy pancakes drizzled with a luxurious Lindt EXCELLENCE Raspberry Dark Chocolate, topped with whipped cream and a scattering of plump, juicy raspberries. You won't want to wait until the weekend...

 

Chocolatier’s Tip

To make these extra special, pipe the whipped cream on top using a piping bag fitted with a star nozzle.

 

4 - 6 personnes

Ingrédients

  • 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

Méthode

Etape 1.

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

Etape 2.

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.

Etape 3.

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.

Etape 4.

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.

Etape 5.

Whip the cream with the icing sugar using an electric whisk until stiff peaks form - take care not to over whip. Set aside.

Etape 6.

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.

Etape 7.

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.

Etape 8.

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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