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





    • 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


    • Pinch of sea salt


    • 250ml dark maple syrup


    • 100g 70% dark chocolate, broken into pieces



    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.