feed me sweet
Recipe: chocolate pancakes with mint ganache
Chocolate pancakes? As in pancakes made with cocoa batter and chocolate chips plus chocolate sauce..? OF COURSE! Come. On. In. Pancakes are all well and good, but this really is next level chocolate fest:
If you like baking, you may already have this at home, and otherwise I’d make sure you get hold of a bottle of this special stuff soon: peppermint extract. Just as with vanilla, you want extract, not essence or flavoring; the latter is a chemically perfumed substance, while the former is the real deal. Not available everywhere, which makes it extra special, and you can order it here, for example. Then get started, with milk or dark chocolate of your choice, for one incredible stack of deliciousness:
How to make the chocolate pancakes with mint ganache
- Finely chop the cooking chocolate.
- Place it in a medium-sized heatproof bowl.
- Heat the cream in a small saucepan until it reaches boiling point, then turn off the heat.
- Pour the cream over the chocolate in the bowl and leave to stand for 5 minutes.
- Add 1 teaspoon of mint extract and whisk until completely smooth.
- In a large bowl, mix the dry ingredients: flour, cocoa, sugar, baking powder and salt.
- Stir in the chocolate chips or chocolate drops.
- In a smaller bowl, mix the egg with the milk and the 1/2 teaspoon of mint extract.
- Stir the egg mixture into the dry ingredients in the large bowl until almost smooth; a few lumps are fine.
- Melt a knob of butter in a frying pan over medium-high heat.
- Add a ladleful (3/4 full) of batter to the pan and cook for about 3 minutes, until you see bubbles in the batter.
- Flip the pancake and cook the other side for about 3 minutes as well.
- Repeat with the remaining batter, stacking the pancakes on a plate.
- Pour the mint chocolate sauce (ganache) over the stack and serve.
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