Easy
40 min
45 min
15
Dark and milk chocolate chip pancakes with caramel sauce recipe
An original recipe by L'Ecole Valrhona Gourmet
Utensils:
- Hand blender
- Pan
Made with the products below :
1. Chocolate chip pancake batter
Ingredients:
- 40g Egg yolks
- 60g Egg whites
- 150g Whole milk
- 125g Bread flour or Whole wheat flour
- 6g Baking powder
- 25g Raw cane sugar
- 3g Salt
- 1/2 Vanilla Bean
- 80g Dark Chocolate Chips and/or Milk Chocolate Chips
Prep time: 15 min
Steps:
- Mix the dry ingredients: salt, brown sugar, vanilla seeds and sift in the flour and baking powder.
- Then add the wet ingredients: egg yolks and milk. Mix.
- Add the Dark Chocolate Chips and / or Milk Chocolate Chips.
- Beat the egg whites until stiff peaks form and fold them gently into the previous mixture.
2. Milk chocolate and maple syrup caramel sauce
Ingredients:
- 135g Maple syrup
- 135g Heavy cream 36%
- 1/4 Vanilla Bean
- 85g Jivara 40% Milk Chocolate
Prep time: 25 min
Steps:
- Cook the maple syrup between 240°F and 250°F(115-120°C).
- Open the vanilla bean and scrape the seeds. Add them to the cream. Heat up this vanilla cream.
- Deglaze the caramel by gradually combining it with the 135g of hot vanilla cream.
- Allow this mixture to cool to approx. 175°F (80°C).
- Slowly incorporate the Jivara 40% Milk Chocolate.
- Mix using a hand blender.
- Set aside.
3. Chocolate chip pancake assembly
Ingredients:
- Nuts and / or fresh fruit to serve
Cook time: 3 min per pancake
Steps:
- As soon as the pancake batter is ready, cook it in a small, hot greased frying pan.
- Serve the pancakes with Jivara 40% Milk Chocolate maple caramel, a few crushed nuts and / or some fresh seasonal fruit.
Chef's tips:
- You can make your pancakes in advance and freeze them. Heat them for 5 minutes when you serve them.
- The maple caramel can be made in advance and kept in the refrigerator. Simply warm it before serving.
