ADVERTISEMENT
Ingredients
for 6 pancakes
Pancakes
- 2 egg yolks
- 2 egg whites, whipped
- 3 tablespoons sugar
- 1 ⅓ cups milk (315 mL), more if the batter is too thick
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups flour (185 g)
- ¼ cup cocoa powder (30 g)
- 2 ½ teaspoons baking powder
- 3 ½ oz chocolate (105 g), finely chopped
- 1 tablespoon butter, or oil for cooking
Chocolate Ganache
- 1 cup heavy cream (240 mL)
- 8 oz chocolate chips (175 g)
- raspberry, for garnish
Nutrition Info
Powered by
- Calories 680
- Fat 49g
- Carbs 56g
- Fiber 4g
- Sugar 30g
- Protein 14g
Estimated values based on one serving size.
ADVERTISEMENT
Preparation
- In a large bowl, mix together yolks and sugar, while still whisking, add milk
- Carefully fold in whipped egg whites.
- NOTE: It's better to use a spoon rather than a whisk.
- Add and mix the melted butter and the vanilla.
- In another large bowl, mix the sieved flour, cocoa powder, and the baking powder.
- Form a little well in the middle and pour the milk and eggs mixture. Stir until the batter is smooth.
- Mix in the chopped chocolate. Let the batter sit for 15-20 minutes.
- To make the ganache, in a small saucepan, heat the heavy cream, without letting it boil.
- Take off the heat, mix with the chocolate chips until perfectly smooth.
- Over low to medium heat, pour ¼ cup (60 ml) of pancake batter on a well-oiled pan.
- When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
- When the pancakes are ready, pour the chocolate ganache on top.
- NOTE: If the ganache has hardened while you were making the pancakes, you can microwave it for 15-20 seconds.
- Garnish with raspberries.
- Enjoy !
SCROLL FOR MORE CONTENT
SCROLL FOR MORE CONTENT
ADVERTISEMENT
You have opted out of "sales" of personal data. This will not opt you out of all ads. Click the privacy policy link for more info.