Friday, June 15, 2012


Pancakes are a classic. A simple and flavourful all-time favourite breakfast and brunch idea. This is a chocolate version, with just a hint of cinnamon. Topped with runny honey and fresh fruit, these make every breakfast special. You can top them with chocolate sauce, if you wish, instead of honey.

200 grams flour
300 ml milk
100 gr dark chocolate
2 tablespoons oil
2 eggs
2 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon cinnamon

In a double boiler, melt the chocolate and the butter; then set aside to cool. Beat the yolks with one tablespoon of sugar until thick and creamy, and whip the egg whites, in a separate bowl, with the other tablespoon of sugar, until stiff peaks form. Sift the flour with the baking powder and cocoa, and then mix it in the yolks, along with the milk and melted chocolate. Carefully fold in the egg whites, using a whisk or a spatula. Pour about third of a cup (80 ml) of batter in a very lightly oiled skillet and cook for about 2-3 minutes over medium heat until bubbles form on the surface, then turn over and cook on the other side for another 1-2 minutes, until golden brown. Serve immediately with fruit, syrup, honey, sauces, etc. Yields 12 pancakes.