Chocolate Filled Pancakes

Chocolate Filled Pancakes


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These pancakes have a spoonful of rich chocolate ganache tucked inside. They are a special treat for a weekend brunch. Be sure the ganache is cold before placing it in the centre of the pancakes; otherwise, it might seep out and burn on the pan sides.


Serves: 10 

  • 1 1/4 cups (310ml) hot chocolate powder
  • 1/2 cup (125ml) heavy cream
  • 1 3/4 cups (220g) plain flour
  • 3/4 teaspoon bicarbonate soda
  • 1 teaspoon baking powder
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 3 egg yolks
  • 1 1/3 cups (325ml) buttermilk
  • 1/2 cup (125ml) sour cream
  • 5 egg whites
  • 5 tablespoons unsalted butter, melted
  • icing sugar, for dusting

Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Put the chocolate in a small bowl.
  2. In a small saucepan over medium-high heat warm the cream until steam rises from the surface and bubbles form around the edges of the saucepan.
  3. Remove from the heat and immediately pour the cream over the chocolate. Stir until the chocolate melts and the ganache is smooth.
  4. Transfer 1/3 cup of the ganache to a separate small bowl and set aside at room temperature. Place the remaining ganache in the refrigerator until firm; about 1 hour.
  5. In a bowl whisk together the flour, bicarb soda, baking powder, sugar and salt. Set aside.
  6. In a small bowl, lightly whisk the egg yolks. Whisk in the buttermilk and sour cream. Whisk the egg yolk mixture into the flour mixture until well combined; the mixture will be lumpy. Set aside.
  7. In the bowl of an electric mixer fitted with the whisk attachment whisk the egg whites on high speed until stiff but not dry peaks form; 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in two additions.
  8. Put 1/2 a teaspoon of butter in each well of a filled pancake pan. Place over medium heat and heat until the butter begins to bubble.
  9. Pour 1 tablespoon of batter into each well and cook for about 2 minutes. Place 1/2 a teaspoon of the firm ganache in the centre of each pancake. Top each with 1 tablespoon of batter.
  10. Cook until the bottoms are golden brown and crispy; about 2 minutes more.
  11. Using 2 wooden skewers or toothpicks turn the pancakes over and cook until golden and crispy; about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and firm ganache.
  12. Put the reserved ganache in the top saucepan of a double boiler set over but not touching simmering water in the bottom saucepan. Heat stirring occasionally until the ganache is warm and pourable.
  13. Dust the pancakes with icing sugar and drizzle with the warm ganache.

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