Easy · 30 min · 8 servings

Double Chocolate Pancakes

Chocolate in the batter and chocolate over the top. Rest the batter ten minutes or the pancakes come out tight.

Ingredients

• Ganache — 100 ml cream · 100 g Franceschi chocolate, chopped
• Pancakes — 1 cup milk · 50 g Franceschi chocolate, chopped and melted · 1 egg · 3 tbsp sugar · ¼ cup sunflower oil · 1⅓ cup flour · 2 tsp baking powder · ¼ tsp salt

Method

1. For the ganache, heat the cream and pour over the chopped chocolate, whisking until smooth and creamy. Cool to room temperature.

2. Heat the milk and pour over the chopped chocolate, mixing until unified. Cool to room temperature.

3. Whisk the sugar and egg until creamy. Add the chocolate milk and the oil and continue mixing.

4. Add the flour with the baking powder and unify without overmixing — the batter should be thick. Rest 10 minutes.

5. Heat a nonstick skillet over medium heat with a little oil. Pour about ¼ cup per pancake, cook until bubbly on top (about 2 minutes), flip and cook 1 minute more.

6. Stack and cover with the ganache. Serve immediately with strawberries or raspberries.