Double Chocolate Pancakes

• Vegetarian

• Produce

  • 1/4 cup Raspberries

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 tsp Baking powder
  • 1/4 cup Chocolate chips
  • 100 g Chocolate chips
  • 4 tbsp Cocoa powder
  • 1 1/3 cups Flour
  • 1/4 tsp Salt
  • 3 tbsp Sugar

• Oils & Vinegars

  • 1/4 cup Sunflower oil

• Dairy

  • 100 ml Heavy cream
  • 1 cup Milk

Found on giverecipe.com

Description

Ingredients

• 1 large egg
• 3 tablespoons sugar
• 1 cup milk
• 1/4 cup sunflower oil
• 1 and 1/3 cups flour
• 4 tablespoons cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup chocolate chips
• 1/4 cup raspberries for garnish
• 100ml heavy cream
• 100g chocolate chips

Directions

• Start with making chocolate ganache so that it cools down until you finish frying pancakes. Heat heavy cream in a saucepan. Remove from heat once it simmers. You can watch the ganache video above.
• Pour over chocolate chips and let it sit for 5 minutes without stirring. Then whisk them well until it turns into a smooth and silky ganache. Wait it until it reaches room temperature before pouring it over pancakes.
• To make pancakes, in a medium bowl whisk together egg and sugar until creamy. Add in milk and sunflower oil, whisk until combined well.
• In another bowl whisk dry ingredients and sift it into the wet ingredients. Whisk until combined well. IT will be a thick batter. Fold in chocolate chips.
• Heat a pano ver medium heat and either spread a little butter over it or brush with a little sunflower oil. Scoop the batter onto the panusing a 1/4 cup for each pancake. Cook until you see bubbles on the top, for about 1 minute or so. Flip them over and cook for another 1 minute. Repeat this until you finish the batter.
• Stack the pancakes on a plate and pour chocolate ganache over them. Let the chocolate flow down. Wait for 2-3 minutes so that the ganache sets a bit and then top with raspberries. Serve immediately.