Pancake with Chocolate Sauce
A simple breakfast of 12 fluffy, thick pancakes is perfect with a drizzle of decadent chocolate sauce and a cube of butter. Stack it up with three or four pancakes, and it turns into a delicious tower for the family!
Equipment
- Mixing Bowl
- Hand Whisk
- Non-Stick Frying Pan
- Silicone Turner
- Steamer Stand
- Sieve
Ingredients
Chocolate Sauce
- 200 g dark chocolate, chopped to small pieces
- 100 ml milk
Dry Pancake Ingredients
- 1.5 cup all purpose flour, *aka wheat flour
- 2 tsp baking powder
- 1 tsp salt
- 1.5 tbsp sugar
Wet Pancake Ingredients
- 60 g butter, melted
- 200 ml milk, cold
- 1 egg
To Cook
- 12 tsp unscented cooking oil, *or 1/2 tbsp if using a large pan
Instructions
- Cut the chocolate into pieces and place in a heat-resistant bowl.
- In a pan over medium heat, add a steamer stand. Pour water until the stand is submerged by 1 inch. Place the bowl on the stand and stir for 3 minutes, or until the chocolate is 80% melted.
- Add 100ml of milk into the bowl and stir for 2 minutes, or until the chocolate is fully melted and glossy. Switch off the heat, remove the bowl from the pan with a steamer clamp or mittens, and set aside to cool slightly.
- Sift the all-purpose flour and baking soda into a mixing bowl. Add the salt and sugar, and whisk until fully-combined. Set aside.
- In a saucepan over medium heat, stir to melt the butter for about 45 seconds, or until 80% of the butter has melted. Switch off the heat. Continue stirring until it has completely melted.
- Pour in the cold milk. Crack the egg and add it into the saucepan. Whisk until well-combined.
- Pour the wet mixture into the mixing bowl. Whisk the ingredients gently until smooth. The consistency should be thick enough to show traces of the pancake batter briefly before disappearing.
- In a non-stick pan, add cooking oil and spread it throughout the surface. Let it heat up for about 30 seconds.
- Pour 1/2 cup of pancake batter into the pan and cook for 1 to 1.5 minutes, or until the edges are a slightly different colour, and a lot of bubbles have formed at the centre of the pancake.
- With a turner, carefully flip the pancakes and cook for another minute. Remove from the pan and place onto a plate with a steamer stand on it.
- Oil the pan and cook until all the pancake batter has finished.
- To serve, add a piece of butter and drizzle chocolate sauce or honey over the pancakes.
Notes
Tips
- Cutting the chocolate into smaller pieces helps it melt faster.
- If using a glass bowl to melt the chocolate, let it heat up together with the water to prevent it from cracking.
- Butter can burn quite easily, so once 80% has melted, the remaining 20% will melt through residual heat.
- Adding cold milk to the butter is important as it reduces the temperature significantly. This prevents the egg from getting cooked before it is added to the wet mixture.
- I used a 4-compartment non-stick pan - so 1 tsp was used for each compartment. If using a normal non-stick pan, add about 1/2 tbsp of cooking oil instead.
- The pancakes are ready to be flipped once the edges have solidified and the centre is full of bubbles.
- Resist pressing down on the pancakes as they cook - we do not want those precious air bubbles to escape and deflate the pancakes.
- If the chocolate sauce is too thick when cooled, warm it up in a double boiler, stirring until the consistency desired is reached.
- Watch the video to see exactly how it is made.
Although it is best consumed immediately, these fluffy pancakes can be kept in the fridge for a day, or frozen for about 3-4 days.
Reheat in a steamer for about 3-4 minutes after the water boils.
Nutrition
Calories: 632kcalCarbohydrates: 66gProtein: 12gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 53mgSodium: 611mgPotassium: 258mgFiber: 4gSugar: 31gVitamin A: 45IUVitamin C: 1mgCalcium: 413mgIron: 1mg
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