Dessert: Chocolate Filled Mini Pancakes w/ Whipped Cream

27 Feb

Hello gentle Farm to Food readers, it’s Oliver (Amanda’s Husband).  I wanted to share a recipe I just appropriated, slash, improvised based on a video I saw on Williams Sonoma dot com.


Pancake Batter:

  • Combine Dry Ingredients
  • 1/2 C organic unbleached all-purpose flour
  • 1/4 t baking powder
  • 1/8 t baking soda
  • 1/9 C organic sugar
  • pinch of salt
  • Add and mix in wet ingredients
  • 1/2 C organic milk
  • 1/2 of 1 egg lightly beaten
  • 1/2 of 1 T melted butter

If you are like me and don’t have a fancy Ebelskiver pan, you can always do what I did and place a square griddle pan on the stove top and place a mini muffin baking pan on top of that, it was a gamble but it ended up working out great.

You’ll also need to create a double boiler (if you don’t have one), to melt the bittersweet chocolate and butter.  I used a small sauce pan filled with only a small amt. of water and topped with a heat resistant glass bowl.

Once you are ready to begin:

1.  Start by melting 2 T of organic butter in the  double boiler, on a low boil.
2.  Lightly coat the inside of the muffin pan with melted butter, think 2 filled pancakes per person.
3.  Heat up the  griddle pan/muffin pan to medium and then add 2 T of pancake batter to each cup.
4.  Break up 2 oz of bittersweet chocolate into tiny pieces, I used the handle of a heavy chef’s knife to break it apart while still in the wrapper (less mess), then add the chocolate to the melting butter in the double boiler and mix until smooth.
5.  After bubbles form in the pancake batter add 1 T of Chocolate Sauce to each cup, and then add another 2 T of Pancake Batter, until the chocolate is completely covered.
6.  Whip organic whipping cream adding some sugar (here you might want to ask for help from someone with a second pair of hands).
7.  Once the top layer of pancake batter begins to solidify, loosen the edges and flip it over in the cup using a small spoon.
8. Continue to heat for 2 mins to lightly brown the other side and then plate: spoon on remaining chocolate sauce and a dollop of whipped cream and enjoy!

…I now return you to your regularly scheduled blog-ist.


3 Responses to “Dessert: Chocolate Filled Mini Pancakes w/ Whipped Cream”

  1. Betty February 27, 2010 at 7:45 am #

    Too yummy.

  2. Blaine February 27, 2010 at 11:43 pm #

    Good improvisation – it sounds delicious too.


  1. Dessert: Chocolate Filled mini pancakes w/ whipped cream « Great, Fantastic and Good - February 27, 2010

    […] check out my recipe on Farm to […]

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