If you’re a chocoholic, you will LOVE these! Venezuelan chocolate pancakes with chocolate maple syrup are the ultimate decadent weekend indulgence…

 

venezuelan-chocolate-pancakes

Ingredients:

FOR THE PANCAKES –

    • 25g Venezuelan 100% dark chocolate, grated

 

    • 200g buckwheat flour, or spelt

 

    • 1 free-range egg

 

    • 45g light muscovado sugar

 

    • 350ml milk

 

    • 2 teaspoons bicarbonate of soda

 

    • 1 teaspoon vanilla extract

 

    • 25g unsalted butter, for frying

FOR THE SYRUP –

    • Pinch of sea salt

 

    • 250ml dark maple syrup

 

    • 100g 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.

 

    1. 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. 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.

 

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

 

Adventures with Chocolate by Paul A. Young is published by Kyle Books, priced £14.99. Photography by Anders Schonnemann.