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:
covered percent of daily need
