makes
15
prep
10 minutes
cook
20 minutes
difficulty
Mid
makes
15
serves
preparation
10
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 200 g buckwheat flour
- 45 g muscovado sugar (see Note)
- 2 tsp bicarbonate of soda
- 1 egg
- 350 ml milk
- 25 g dark chocolate (60–70% cacao solids)
- 1 tbsp unsalted butter, melted, plus extra
- raspberries, to serve
Chocolate sauce
- 50 ml hot water
- 1 tsp pink sea salt or sea salt
- 200 ml maple syrup
- 100 g dark chocolate (60–70% cacao solids), finely chopped
- 1 tbsp cream
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
In a large bowl, place the flour, sugar and bicarb soda and mix to combine. Add the egg then slowly whisk in the milk until you have a smooth batter. Finely grate the chocolate into the batter and fold to combine.
Place a large frying pan over medium-high heat and smear the surface of the pan with butter. Drop ¼ cup of the batter into the pan to make 3 small pancakes. Cook for 1–2 minutes until small bubbles appear on the surface and the underside is golden. Flip and cook for a further minute. Transfer the pancakes to a plate and place in a low oven to keep warm while you cook the remaining batter.
To make the chocolate sauce, dissolve the salt in the hot water in a small saucepan then add the maple syrup. Place over a low heat and bring to 60–70˚C or until the maple syrup is hot but well below boiling point. Pour the maple syrup over the chocolate, add the cream and stir gently until melted (if chocolate doesn’t melt completely, return the pan to a low heat and stir until smooth).
To serve, stack 3 pancakes on top of each other and drizzle over the sauce. Decorate with raspberries.
Note
• Muscovado sugar is unrefined brown sugar and is available in most supermarkets.
Photography by Alan Benson
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
