Chocolate Pancakes with Coffee Sauce is a modern British recipe for a classic dessert of chocolate pancakes served with a coffee sauce that makes an excellent dessert for pancake day. The full recipe is presented here and I hope you enjoy this classic British version of: Chocolate Pancakes with Coffee Sauce.
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Ingredients:
For the Pancakes:
325g ricotta cheese
175ml milk
4 eggs, separated
125g plain flour
1 tsp baking powder
pinch of salt
60g milk chocolate, grated
4 tbsp unsalted butter
For the Coffee Sauce:
60g caster sugar
1 tbsp instant coffee
3 tbsp golden syrup
60ml water
125ml evaporated milk
1 tbsp coffee liqueur (optional)
Method:
Begin with the Sauce: Combine the sugar, coffee, syrup, water and evaporated milk in a pan. Heat, stirring constantly, until the sugar has dissolved then take off the heat. Set aside until needed.
For the pancakes, soften the ricotta cheese in a bowl then beat in the milk before adding the egg yolks and beating these in. Sift the flour, baking powder and salt over the top then add the grated chocolate and mix thoroughly to combine.
In a separate clean and dry bowl, whisk the egg whites until stiff then carefully fold these into the ricotta cheese mix, using a metal spoon. Heat a non-stick pan and when hot wipe the surface with a little of the butter (do not add too much). Add 2 tbsp of the pancake batter and spread until thin. Cook for about 2 minutes, or until bubbles appear on the surface then flip over and cook for about 2 minutes more, or until done on the other side.
Remove from the pan and set aside in the oven to cook warm. Smear a little more butter in the pan then cook 2 tbsp more of the batter. Repeat this process until all the batter has been cooked.
Fold each pancake over twice, to they are wedge-shaped, arrange on a serving plate then re-heat the sauce until warm, mix in the coffee liqueur (if using) and drizzle over the pancakes before bringing to the table.
