Chocolate pancakes, strawberries and whipped cream

This all-chocolate version will melt you down.

Ingredients (for 8 pancakes)

- 2 eggs

- 14 cl vegetable milk (oats or rice)

- 2 spoon. grape seed oil coffee

- 125g T65 wheat flour

- 60g brown sugar

- 30g unsweetened chocolate powder

- 1/2cuil. baking bicarbonate coffee

- 125g liquid cream

- 40g mascarpone

- 25g icing sugar

- Strawberries for dressage (depending on season)

- Oil for the frying pan

Preparation: 30 min

Cooking: 15 min

In a bowl, combine cold liquid cream and icing sugar. Beat with an electric whisk until you have a firm texture. Store in the fridge in a socket pocket.

Preheat a frying pan over medium heat. Separate the whites from the egg yolks in two bowls. Whisk together the egg yolks, milk, mascarpone and oil gently. Add flour, chocolate, baking soda and sugar, then whisk until smooth. Book. Turn the whites into snow with an electric whisk and add them to the dough with a Maryse.

Oil the pan and pour the dough with a ladle to form pancakes 10 cm in diameter. When you see bubbles on the surface of the pancakes, turn them over with a spatula to brown the other side for a few more minutes. Once cooked, let the pancakes cool on a flap.

Wash the strawberries and cut them into thin strips. Place the pancakes in a pile on a plate. Decorate the top of the pile with a whipped cream dome and a few strawberry slices, and serve immediately.

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