January 21, 2016
Plain old flapjacks have nothing on these babies. With dark chocolate melted into the batter and the syrup, this recipe makes for an extra-special breakfast or a satisfying dessert.
Yield: 4 servings
Active Time: 15 minutes
Total Time: 20 minutes
For the pancakes
1 ounce 85-percent dark chocolate, grated
1 2/3 cups buckwheat flour
1/4 cup coconut sugar
1 1/2 cups milk or unsweetened nut milk
2 teaspoons baking soda
1 teaspoon vanilla extract
For the syrup
1 cup maple syrup
Pinch of sea salt
Scant 1/4 cup water
3 1/2 ounces of 85-percent dark chocolate, broken into pieces
2 tablespoons unsalted butter, for frying
Pecans, for garnish
Make the pancake batter
Place all the ingredients in a blender and blend on high until well combined and a thick batter has formed. Set aside to let rest.
Make the syrup
Place the syrup, salt, and water in a small saucepan over low heat and bring to a simmer. Place the chocolate in a small bowl and pour the hot liquid over it. Whisk until smooth.
Cook the pancakes
Heat the butter in a large skillet over medium heat. When butter sizzles, spoon in some batter and cook until bubbles begin to appear on the surface of the pancake. Flip pancake over and cook for another 1 to 2 minutes. Repeat with remaining batter. To serve, drizzle with warm syrup and top with pecans or other nuts, if desired.
Photo credit: Paul Delmont
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