By chef Talia Profet
Aerated chocolaty cocoa pancakes finished with fresh berries and maple syrup.
Rich Terracotta Pancakes
Ingredients
- 185g Flour
- 25g deZaan Rich Terracotta Cocoa Powder
- 2g Baking Powder
- 1g Salt
- 65g Granulated Sugar
- 100g Eggs
- 240g Milk
- 45g Butter (melted)
- 30g Fresh Cut Summer Berries (per portion)
- Maple Syrup (to preference)
Method
- Sift all the dry ingredients and add into a bowl. Mix until combined.
- Combine all the wet ingredients.
- Add the wet ingredients to the dry ingredients. Mix until combined.
- Allow the batter to sit for 30 minutes in the refrigerator.
- Once rested, prepare round molds (5-6 cm in diameter) by greasing them thoroughly.
- Prepare a pan over low/medium heat. Make sure to grease the pan thoroughly.
- Place the molds onto the pan and pipe the batter halfway into the mold.
- Cover the pan and allow to cook for approx. 2-3 minutes (time can depend on the size of the mold and the strength of heat applied).
- Gently flip the mold allowing the other side to cook for another 2-3 minutes.
- Remove from the pan and unmold the pancake. Reserve warm until ready to serve.
- Serve on the desired plate decorated with fresh summer berries and maple syrup.