Chocolate Buttermilk Pancakes
These are my new favourites things - chocolate buttermilk pancakes.
I have been wracking my brains to think of a lively anecdote to relate about them. But I've got nothing. No mishaps, no funny stories, no great revelations. Nada. I just like them. A lot. A whole lot. A whole big lot.
They have a texture that is lovely and soft and tender and almost cake like. And they are intensely chocolatey. They have no added sugar and, as well as the cocoa, I usually add some finely grated chocolate.
On their own they are a touch on the bitter side I guess. I rely on toppings to bring the sweetness. Here I used a gorgeously rich raspberry sauce and whipped cream. Other times I have served them with an orange sauce, roasted orange slices and whipped cream. Absolutely droolworthy.
If you really want sweet pancakes a few tablespoons of castor sugar can be added into the pancake batter with no ill effects.
So there you have it. Yum.
(adapted from Cooks Companion by Stephanie Alexander)
Beat 3 egg yolks (with a few tbspns of sugar if sweetness is required) and whisk in 2 cups of buttermilk and 6ogm of melted butter. Sift over 250gm of plain flour, 50gm of cocoa, 1 tspn salt and 1 tspn of bicarbonate soda and fold in gently.
Whisk 3 egg whites to soft peaks and fold in. Pour 1/4 cup batter into lightly greased heavy pan. Cook until bubbles form and flip. Continue until the pancake is cooked through. Serve warm.