Rather than douse the batter with tons of cocoa, it was left largely basic but mixed with chopped dark chocolate pieces (85% to keep the sweetness low - the syrup takes care of that). Served with a Bosc pear garnish and a sunny-side egg to offset the sweet.
Recipe:
1/2 C brown rice flour
1 Tbs tapioca starch
1 Tbs potato starch
2/3 tsp baking powder
1 tsp dark cocoa powder (Scharffen Berger)
1 tsp agave
1/8 tsp fine-ground sea salt
1 egg
2 Tbs butter, melted
2/3 C soy milk
1 tsp vanilla extract
3/4 C chopped dark chocolate
Scant oil
* for regular pancakes, use 2/3 C all-purpose flour instead of the first 3 items
Melt the butter in a small ramekin until just melted. Whisk the egg in a bowl, then add the remaining ingredients, except the chopped chocolate, and oil and blend well.
On a hot griddle or in a skillet, put a scant amount of oil so the surface is just covered. Drop 2 Tbs of mix and then evenly distribute some of the dark chocolate pieces amongst them. Let the batter begin to firm and then carefully spoon a small amount of batter on top of any exposed chocolate. Once the batter begins to crust on the edges, flip them carefully and cook for another minute. Remove and stack. Dust with more cocoa powder. Serve with syrup or warm agave.
The reason for covering the chocolate is that it will burn easily if it hits the heat directly unless there is a small layer of batter preventing it. Burnt chocolate tastes bitter and will literally ruin the batch so an alternative is to literally put two sides together and cook a bit longer until done.
Images by MadeForJen
Ohhhh.those pancakes!
ReplyDeleteSo scrumptious. Can't decide if I want the blueberry or the chocolate. Such gorgeous photos as always, too. Thanks for the recipes!
ReplyDeleteOh my gosh these were so good :)
ReplyDelete