Venezuelan chocolate pancakes with chocolate maple syrup

4
25 minutes

Ingredients

Pancakes

  • 25g of dark chocolate, ideally Venezuelan 100% dark chocolate, grated
  • 200g of buckwheat flour, or spelt flour
  • 1 free-range egg
  • 45g of light muscovado sugar
  • 350ml of whole milk
  • 2 tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • 25g of unsalted butter, for frying

Syrup

  • 1 pinch of sea salt
  • 250ml of maple syrup, dark
  • 100g of 70% dark chocolate, broken into pieces

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
  • 25g of dark chocolate, ideally Venezuelan 100% dark chocolate, grated
  • 200g of buckwheat flour, or spelt flour
  • 1 free-range egg
  • 45g of light muscovado sugar
  • 350ml of whole milk
  • 2 tsp bicarbonate of soda
  • 1 tsp vanilla extract
2
To make the syrup, dissolve the salt in 50ml 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
  • 1 pinch of sea salt
  • 250ml of maple syrup, dark
  • 100g of 70% dark chocolate, broken into pieces
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
  • 25g of unsalted butter, for frying
4
Serve the pancakes laced with the warm syrup – be generous as the pancakes soak up a lot!