Chocolate Buttermilk Pancakes with Ganache
These Chocolate Buttermilk Pancakes are the perfect chocolate lovers ‘DREAM’ breakfast! They are fluffy, tender and chocolatey with every single bite. Add the hot chocolate ganache which is spooned over the top and you are in chocolate heaven!! The perfect reason to jump out of bed in the morning……
Ingredients
PANCAKES
- 1 ½ cups self-raising flour
- ½ cup brown sugar
- ⅓ cup cocoa powder (I used Dutch cocoa)
- 1 cup buttermilk
- ⅓ cup canola oil (or other neutral oil)
- 2 eggs
- 2 teaspoons vanilla extract
CHOCOLATE GANACHE
- 120g dark chocolate, finely chopped
- ½ cup thickened cream
- 1 teaspoon vanilla extract
TO SERVE
- Chopped strawberries
- Icing sugar, to dust
Instructions
PANCAKES
- Whisk together flour, sugar, cocoa powder and a pinch of salt in a bowl. Make a well in the centre and set aside.
- In a separate bowl or jug, whisk together buttermilk, oil, eggs and vanilla. Pour wet ingredients into the dry ingredients and whisk quickly to combine. Mixture should still be a little lumpy. Don't over mix.
- Heat a non-stick frypan over medium heat and spray with cooking spray. Using a 1/4 cup measure, scoop batter into the frypan and lightly spread batter into a circle. Cook until bubbles appear on the surface, about 1 min. Carefully flip over and cook for further 1 min. Transfer to a plate and keep warm. Repeat with remaining batter.
- Serve pancakes warm topped with Chocolate Ganache, chopped fresh strawberries and banana slices. If your feeling naughty, add a scoop of vanilla ice-cream.
CHOCOLATE GANACHE
- Place chocolate into a heatproof bowl and set aside.
- Heat cream in a small saucepan until it just comes to the boil. Remove immediately and pour over the chocolate. Allow to sit for 2 minutes then add the vanilla and stir until smooth and glossy.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - STORAGE
For optimal flavour and texture, it's recommended to enjoy the pancakes fresh on the day of making. In case of leftovers, store them in an airtight container or a zip-lock bag (with excess air expelled) in the refrigerator, where they can be kept for up to 4 days. Alternatively, you can freeze them for up to 1 month. When ready to enjoy, thaw and reheat gently in the microwave on 50% power for 1-2 minutes. - USING OTHER MILKS
These chocolate pancakes are incredibly versatile, and you can use any type of milk you prefer. Whether it's buttermilk, full cream, lite, oat, almond, skim, soy, rice, or any other milk alternative, feel free to choose the one that suits your taste and dietary preferences. - HOW TO MAKE YOUR OWN BUTTERMILK WITH 2 INGREDIENTS
Creating your own buttermilk substitute is a breeze. Just add 3 teaspoons of lemon juice or white vinegar to a measuring jug and then pour in milk until it reaches the 1 cup (250ml) mark. Give it a good stir and let it sit for 5-10 minutes before incorporating it into your recipe.