- 25g of 100% chocolate, grated
- 200g of buckwheat flour, or spelt
- 1 free-range egg
- 45g of light muscovado sugar
- 350ml of milk
- 2 tsp of bicarbonate of soda
- 1 tsp of vanilla extract
- 25g of unsalted butter, for frying
- Pinch of sea salt
- 250ml of dark maple syrup
- 100g of 74% chocolate
- 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.
- 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.
- 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.
- Serve the pancakes laced with the warm syrup – be generous as the pancakes soak up a lot!
Recipe from Adventures with Chocolate by Paul A. Young, published by Kyle Books, priced £14.99. Photography by Anders Schonnemann.
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