Venezuelan Chocolate Pancakes

Venezuelan Chocolate Pancakes requires roughly 20 minutes from start to finish. This morn meal has 494 calories, 7g of protein, and 16g of fat per serving. For $2.28 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. It is brought to you by Food Republic. 263 people have tried and liked this recipe. Head to the store and pick up spelt flour, vanillan extract, sea salt, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 44%, which is solid. If you like this recipe, take a look at these similar recipes: Venezuelan Dogs, Venezuelan Empanadas, and Pasticho (Venezuelan Lasagna).

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

2 teaspoons baking soda

1 ounce Venezuelan 100% (unsweetened) dark chocolate, grated

3 1/2 ounces 70% dark chocolate, chopped

1 large organic egg

1/3 cup plus 1 tablespoon light muscovado or brown sugar

1 cup pure maple syrup

1 cup plus 3 tablespoons milk

pinch of sea salt

1 1/3 cups buckwheat or spelt flour

unsalted butter; melted, as needed

1 teaspoon vanilla extract

Equipment:

food processor

blender

sauce pan

whisk

bowl

frying pan

griddle

aluminum foil

Cooking instruction summary:

Directions:  Place all the pancake ingredients (except the butter) in a blender or food processor and process until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.For the SyrupDissolve the salt in 2 tablespoons water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour over the chocolate in a heatproof bowl and whisk well until smooth.For the PancakesHeat a crêpe pan or nonstick large frying pan until quite hot and grease with butter. Spoon 1/4-cup portions of the batter into the griddle, spacing them well apart.Cook over medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1–2 minutes.Place the pancakes on a plate and cover with foil until you have cooked the entire batch.Serve the pancakes laced with the warm syrup – be generous as the pancakes soak up a lot!

 

Step by step:


1. Place all the pancake ingredients (except the butter) in a blender or food processor and process until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.For the Syrup

2. Dissolve the salt in 2 tablespoons water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer.

3. Pour over the chocolate in a heatproof bowl and whisk well until smooth.For the Pancakes

4. Heat a crêpe pan or nonstick large frying pan until quite hot and grease with butter. Spoon 1/4-cup portions of the batter into the griddle, spacing them well apart.Cook over medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1–2 minutes.

5. Place the pancakes on a plate and cover with foil until you have cooked the entire batch.

6. Serve the pancakes laced with the warm syrup – be generous as the pancakes soak up a lot!


Nutrition Information:

Quickview
495k Calories
7g Protein
15g Total Fat
80g Carbs
4% Health Score
Limit These
Calories
495k
25%

Fat
15g
24%

  Saturated Fat
8g
54%

Carbohydrates
80g
27%

  Sugar
52g
58%

Cholesterol
46mg
15%

Sodium
414mg
18%

Alcohol
0.23g
1%

Caffeine
16mg
5%

Get Enough Of These
Protein
7g
15%

Manganese
1mg
80%

Vitamin B2
0.81mg
48%

Fiber
5g
22%

Iron
3mg
20%

Copper
0.34mg
17%

Magnesium
60mg
15%

Calcium
133mg
13%

Phosphorus
110mg
11%

Potassium
336mg
10%

Zinc
1mg
8%

Selenium
5µg
8%

Vitamin B12
0.31µg
5%

Vitamin D
0.77µg
5%

Vitamin A
242IU
5%

Vitamin B1
0.06mg
4%

Vitamin B5
0.37mg
4%

Vitamin E
0.34mg
2%

Vitamin B6
0.04mg
2%

Vitamin K
2µg
2%

Folate
6µg
2%

Vitamin B3
0.31mg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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