Dan requested chocolate fondue for dessert on Valentine’s Day. Easy enough, I thought. I chopped up some strawberries, pineapple, oranges and brownies for dipping, and pulled up a fondue recipe from a blogger who I tend to trust. Except instead of rich, creamy fondue, I ended up with chocolate milk. The chocolate to cream ratio was just way too small. I added another few ounces of chocolate, and then another bit. I kept adding and adding chocolate, until it was finally the appropriate consistency for chocolate fondue. And now I have a ridiculous amount of fondue.
So on Friday morning, I started Googling “what to do with leftover fondue.” I found plenty of suggestions: truffles, rocky road, chocolate sauce for ice cream. But nothing was truly inspiring, until I read someone’s suggestion to fold it into the batter for baked goods. I decided I needed to mix some leftover chocolate fondue into pancake batter.
If you don't have leftover chocolate fondue to use, you can make your own chocolate ganache instead. In a double boiler, gently melt 8 ounces of chopped chocolate with about 1/2 cup of half-and-half or cream, stirring until the chocolate is completely melted. Measure out 1 cup of the ganache to use for the pancake batter.
- 2 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate fondue or chocolate ganache (see headnote)
- 2 cups low-fat milk
- 2 large eggs
- 1 cup chopped and thinly sliced strawberries, plus more for topping
- Whisk together the flour, baking powder, baking soda and salt in a large bowl.
- If your leftover chocolate fondue is cold, slowly melt it in the microwave or on the stovetop until it is fluid. It will still be a little thick, but as long as it is easily stirrable, it will be fine.
- Stir the chocolate, milk and eggs into the dry ingredients. Mix until there are no dry spots left. Fold in the strawberries.
- Heat a greased skillet or frying pan over medium-low heat. If the heat is any higher, the edges will be burnt by the time the insides are cooked. Pour 1/4-1/3 cup of batter into the pan and cook until there are bubbles on the surface and the edges start to firm up, about 3-4 minutes. Flip and cook until the other side is nicely browned, about 1-2 minutes. Repeat with remaining batter. You may need to regrease the pan after every few pancakes.
- Serve with sliced strawberries and maple syrup.
Make Ahead and Storage
To store leftover chocolate fondue, refrigerate it in an airtight container for up to one week.