For Easter, we once again called on Grand Crème Studio to come up with a recipe for soft, cocoa-rich chocolate pancakes.
For around ten pancakes:
-2 tbsp sugar
-225g of almond milk
-210g of T45 flour
-1 tsp baking powder
-1 tsp vanilla extract
-1 pinch of salt
-30g Aura cocoa with collagen
-100g Grand Cru chocolate chips
For the topping:
-100g of Grand Cru dark chocolate
-1 tsp coconut oil
-matcha crumble (see recipe below)
In a salad bowl, mix the dry ingredients (flour, sugar, yeast, cocoa and salt). Dig a well and add the egg yolks (reserve the whites for later), almond milk and vanilla extract. Mix until you have a smooth paste.
Beat the whites until stiff and gently incorporate into the previous preparation. Once the mixture is foamy, add the roughly chopped chocolate chips. Leave to cool for 30 minutes.
Cook the pancakes in a hot pan for a few minutes on each side (turn them when the batter starts to bubble).
For the topping, melt 100g of dark chocolate (with a teaspoon of coconut oil to prevent it from setting as it cools), pour over your pancakes accompanied by pears (or red fruits depending on the season) and granola.
For a pot of matcha crumble:
-50g rice flour
-50g hazelnut powder
-30g brown sugar
-1 to 2 tsp of matcha tea powder
-25g of blond sesame seeds
-30g crushed hazelnuts
-55g of ghee (or unsalted butter)
-2 pinches of sea salt
Mix all the dry ingredients in a salad bowl. Then add the ghee or butter in small pieces and sand. Spread the crumble on a baking tray covered with parchment paper and cook for around 20 minutes at 180°C (check the last few minutes and stir regularly for even cooking).
You can then keep the crumble in a glass jar for several days and use it as a topping on all your yogurts, porridge, pancakes, etc.