Chocolate-Covered Strawberry Pancakes

Chocolate Strawberry Pancakes

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.

Chocolate-Covered Strawberry Pancakes

Yield: Serves 4-6

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.

Ingredients

  • 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

Instructions

  1. Whisk together the flour, baking powder, baking soda and salt in a large bowl.
  2. 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.
  3. Stir the chocolate, milk and eggs into the dry ingredients. Mix until there are no dry spots left. Fold in the strawberries.
  4. 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.
  5. 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.

http://www.savvyeat.com/chocolate-covered-strawberry-pancakes/

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