Happy Pancake Day!
Just look at that thick, velvety chocolate sauce- who could resist!
Pancake day, in my opinion is one of the best days- who couldn't like a day dedicated to pancakes in all descriptions- topped with maple syrup and bacon, fluffy buttermilk pancakes with fresh fruit, thin French crepes with speculoos (have you tried it?) and bananas or the classic lemon and sugar.
If you fancy something a little different this pancake day, why not try this Dutch baby pancakes recipe, sometimes called German pancakes too! It is a bit like Yorkshire pudding in that it is cooked in hot butter in the oven and rises up to a spongy delicious pancake. You could top it with whatever you fancy but I added chocolate chips to my batter and topped it with fresh raspberries, mint and hot chocolate sauce. What's not to like about pancakes, raspberries and chocolate sauce?!
Or check out some of my other pancake recipes including these delicious maple pumpkin pecan pancakes served with crispy bacon or these light and fresh lemon ricotta pancakes with a cherry compote.
I'll be popping up another recipe later on in the day for my lemon and blueberry buttermilk pancakes!
Ingredients: (makes enough for 1 pancake to split between 2)
150g dark chocolate
75ml double cream
Small knob of butter
60g plain flour
60 ml milk
Small pinch of salt
25g extra dark chocolate, cut up finely
Fresh mint leaves
Preheat the oven to 220 degrees C(fan).
Add the butter to a cast iron skillet pan or oven-proof frying pan. Put the pan into the hot oven.
Meanwhile,whisk together the egg, plain flour, salt and milk in a mixing bowl with a balloon whisk until smooth.
Finely chop the extra dark chocolate and mix it into the batter.
Once the butter is really hot and beginning to foam, remove the pan from the oven (making sure to wear thick oven gloves when doing so) and pour in the batter. Return the pan to the oven for 12-15 minutes until the pancake is golden brown and puffed up.
Whilst the pancake is cooking, break the chocolate up into small pieces into a glass bowl. Heat the cream in a small saucepan over a medium heat until it begins to simmer and then strain the cream over the chocolate straight away. Stir the chocolate and cream together until all the chocolate has melted and you are left with a velvety, smooth chocolate sauce.
Once tha pancake is cooked, remove it from the oven and top with a generous handful of fresh raspberries, some mint leaves and a glorious glug of chocolate sauce.
You could also top it with fresh banana and pecans or stewed apples and cinnamon! mmmmmmm
Inspiration taken from: