There is nothing like a good family recipe. The one you know that will always work – whatever ingredients you have close to hand – and always delight your guests. This country pancakes recipe is one Nancy holds from a family in Vermont. When she brought it to PEI, she easily ajdusted it with all the ingredients she had nearby such as salted butter and sunflower seeds. And of course, she then prefered maple syrup as a topping. Already good enough? Certainly. But doesn’t it look excessively good with chocolate chunks inside the pancakes and the chocolate sauce on top?
Chocolate country pancakes
- 2 cups / 170 grams oat
- 2 cups / 170 grams milk
- 1/2 cup / 60 grams flour (of any kind)
- 2 teaspoon of baking soda
- 1 tablespoon of sweetener
- 1 handful of sunflower seeds (or any kind of seeds)
- 3 eggs
- 1/3 cup / 75 grams salted butter (or vegetable oil)
- 150 grams dark chocolate chunks
- 200 grams dark chocolate 70%
- 100 grams water
- 50 grams milk
- 50 grams cream 35%
- Maple syrup
Separate the eggs. Beat the egg yolks with the sugar. Whisk the egg whites until firm.
In a saucepan, cook the oat and milk for 1 minute. Add the whiten egg yolks, melted butter, sunflower seeds, flour, baking soda and chocolate chunks. Mix it well. Add the egg whites and mix gently.
Preheat a large pan over medium-high heat. Grease with butter. Pour about 1/4 cup of the pancake preparation for each pancake. Cook for 2 to 3 minutes, until bubbles appear. Flip and cook for 1 or 2 minutes until golden.
Prepare the chocolate sauce. In a saucepan, melt the chocolate with water, milk and cream at low heat and stir continuously until smooth. Serve hot or cold on the pancakes with maple syrup.