Mini Chocolate Pancakes | Breakfast/Egg (Start The Day Right) Recipes

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Mar

2011

Do you crave a bit of English decadence and indulgence? If you do, these mini chocolate pancakes will surely fit the bill! The ricotta cheese, cocoa powder and cream of tartar blend together to create a knockout punch of flavor and substance. These mini pancakes are heavenly. Please enjoy!

125g (4 1/2 ounce) ricotta

100ml (3 1/2 fluid ounce) milk

75g (2 3/4 ounce) caster sugar

25g (1 ounce) butter melted

2 eggs, separated

100g (3 1/2 ounce) self-raising flour, sifted

15g (1/2 ounce) cocoa powder

1/4 teaspoon salt

Pinch of cream of tartar

Butter, preferably clarified (from supermarkets)

For the sauce

150g (5½oz) dark chocolate, broken up

2tsp coffee granules

75g (2¾oz) caster sugar

Chocolate ice-cream

1. Whisk the egg whites with the salt and, when stiff, gradually add 50g (1¾oz) of the sugar, whisking to form a meringue.

2. Put the ricotta in a bowl and beat in the sugar, butter and egg yolks. Add the flour and cocoa and mix well. Fold the meringue into the mixture.

3. Heat a heavy-bottomed frying pan on high then turn to the lowest setting and add a little butter ghee and 1tbsp of the mixture to the pan and spread it to about 9cm (3½in). You could make 2 at a time. Cook for 2 minutes until set on the bottom.

4. Very gently flip the pancakes over and cook for another 2-3 minutes. Keep warm in a low oven until the rest are cooked.

5. To make the sauce, put the chocolate and sugar in a pan with 190ml (6½fl oz) cold water and gently melt the chocolate and dissolve the sugar.

6. Stir well and bring to the boil. Then simmer for 5-10 minutes until the mixture is thick and syrupy.

Drizzle over the pancakes and serve with the chocolate ice-cream.

Recipe courtesy of The Daily Mail and Linda Tubby.

Comments

DaeMac

A scoop of vanilla ice cream, strawberry ice cream or raspberry ice cream is awesome!

Saturday 14 May 2011, 16:40

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Tuesday 28 February 2012, 17:17

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