Recipe of the Week - Mini Chocolate Pancakes

A delicious and pretty apt recipe for Pancake Day.


INGREDIENTS

For the pancakes

* 125g (4½oz) ricotta
* 100ml (3½fl oz) milk
* 75g (2¾oz) caster sugar
* 25g (1oz) butter melted
* 2 eggs, separated
* 100g (3½oz) self-raising flour, sifted
* 15g (½oz) cocoa powder
* ¼tsp salt
* Pinch of cream of tartar
* Butter (preferably clarified)


For the sauce

* 150g (5½oz) dark chocolate, broken up
* 2tsp coffee granules
* 75g (2¾oz) caster sugar
* Chocolate ice-cream


METHOD

1. Whisk the egg whites with the salt and, when stiff, gradually add 50g (1¾oz) of the sugar, whisking to form a meringue.

2. Put the ricotta in a bowl and beat in the sugar, butter and egg yolks. Add the flour and cocoa and mix well. Fold the meringue into the mixture.

3. Heat a heavy-bottomed frying pan on high then turn to the lowest setting and add a little butter ghee and 1tbsp of the mixture to the pan and spread it to about 9cm (3½in). You could make 2 at a time. Cook for 2 minutes until set on the bottom.

4. Very gently flip the pancakes over and cook for another 2-3 minutes. Keep warm in a low oven until the rest are cooked.

5. To make the sauce, put the chocolate and sugar in a pan with 190ml (6½fl oz) cold water and gently melt the chocolate and dissolve the sugar.

6. Stir well and bring to the boil. Then simmer for 5-10 minutes until the mixture is thick and syrupy. Drizzle over the pancakes and serve with the chocolate ice-cream.


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

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Source: Daily Mail
Photo: Peter Cassidy