Chocolate Pancakes

  • Serves: 4
Anders Schonnemann.

 

 

Method:

  1. Place all the pancake ingredients (except the butter) in a blender or food processor and whizz until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.
  2. To make the syrup, dissolve the salt in 50 ml (2 fl oz) water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour on to the chocolate in a bowl and whisk well until smooth.
  3. Heat a crêpe pan or non-stick frying-pan until quite hot and melt a generous wedge of butter until it sizzles. Spoon a small or large amount of the batter into the pan, depending on whether you want to make American pancakes or crêpes. Leave to cook on a medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1 to 2 minutes. Place the pancakes on a plate and cover with foil until you have cooked the entire batch.
  4. Serve the pancakes laced with the warm syrup – be generous as the pancakes soak up a lot!
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