Chocolate Recipes

RECIPE: Choccie Pancakes

By Staff Writer April 19, 2017
Food

Too much chocolate? No such thing!

Inspired by a recent culinary adventure in Amsterdam where she sampled the traditional puffy little dutch pancakes 'poffertjes' traditional to Holland, acclaimed chocolatier and pastry chef Jodie Van Der Velden couldn’t help but create her own chocolate infused version. After all…who says that pancakes can’t be chocolate?

These ones are super tasty with the infusion of the spices in the maple syrup giving them a sprinkle of Christmas joy.

These ones call for powdered ginger in the maple syrup, as it gives them more of a 'gingerbread' flavour, which feels more festive but cinnamon quills are preferred over the powdered in this recipe if you can get them. 

Our tips: 

- Create a choco banana feast with caramelised slices of warm banana.

INGREDIENTS

Pancakes

145g (1 cup) SR flour (sifted)

pinch salt

20g (1 tbls) caster sugar

30g (2 tblsp) cocoa powder

250g (1 cup) buttermilk

1 free range egg

40g melted butter

25g finely grated chocolate dark chocolate

(optional - but I like to add another 100g of chocolate of chocolate button!)

Syrup

250ml maple syrup

½ tsp ginger (powdered)

2 cinnamon sticks

1/2 vanilla bean

tiny grating of nutmeg

METHOD

Syrup

1. Bring maple syrup to gentle simmer, remove from heat and add ginger, cinnamon, vanilla bean seeds scraped plus pod and a tiny grating of nutmeg.

2. Cover and refrigerate over night for more intense flavour, or leave at room temperature and let infuse for 1 hr. 

3. Pass syrup through sieve and discard infusion ingredients. 

Pancakes

1. Combine flour, salt, caster sugar and cocoa powder in a bowl.

2. Combine Buttermilk, egg and melted butter together, whisk until combined.

3. Pour wet ingredients into the centre of the dry ingredients and whisk gently to combine, being careful not to overbeat or you’ll toughen the batter.  When combined, stir in grated chocolate, and if you like, the extra chocolate buttons!)

4. Pour desired amount (I use about 1/3 of a cup) into no stick frying pan and cook until bubbles appear, then flip and briefly cook the other side.

5. Serve drowned in spiced syrup!

Want more?

Jodie Van Der Velden will take you on the most beautiful chocolate journey told through personal stories and recipes at www.luxechocolaterecipes.com.au or you could venture up to her exquisite chocolate shop – Josophan’s Fine Chocolates in Leura and King Street, Sydney for a tastebud adventure like no other.

Smooth Mrec

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