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Recipe: Dark Chocolate Buttermilk Pancakes from Simple Fare

***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***

Buttermilk, chocolate, pancakes. Are there three words you’d rather hear? We thought not.

Thankfully the amazing Karen Mordechai of Sunday Suppers has shared this devilish recipe from her latest cookbook Simple Fare: Fall and Winter.

She says: “These not-too-sweet dark beauties are here to impress. The tangy combination of buttermilk and chocolate, crème fraîche, and a crunch nut—this is the formula for pancakes in our home.

“Play around—you really cannot go wrong. If you’re making these for a group, you can heat your oven to 200°F (90°C) and keep the pancakes warm until you’re ready to serve them.”

Book credit: Simple Fare: Fall and Winter by Karen Mordechai (Abrams, £25).

Dark Chocolate Buttermilk Pancakes from Simple Fare Recipe:

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WRITTEN By:
Maria Bell

Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photography and she'll always be listening.

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ingredients

For the pancakes:

-1 cup (125 g) all-purpose flour

-1/3 cup (30 g) unsweetened cocoa powder

– 3 tablespoons sugar

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1/2 teaspoon kosher salt

– 2 eggs

– 1 1/4 cups (300 ml) buttermilk

– 2 tablespoons unsalted butter, melted

– 4 ounces (115 g) shaved bittersweet chocolate

– 3 tablespoons unsalted butter

For serving:

– 3/4 cup (180 ml) good-quality store-bought or homemade crème fraîche

– 1 cup (135 g) whole hazelnuts, half halved and toasted, half crushed in a mortar and pestle

– Maple syrup

1.

In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk together the eggs, buttermilk, and melted butter. Stir the wet ingredients into the dry ingredients until just combined. Fold in the shaved chocolate.

2.

Heat a griddle or large skillet over medium heat and add 1 tablespoon of the butter. Once the butter has melted, spoon 1/4-cup (60-ml) portions of the batter onto the hot griddle. Cook until bubbles start to form on the tops of the pancakes, 2 to 3 minutes. Flip and cook for 2 to 3 minutes longer, or until cooked through. Repeat with the remaining batter, adding more butter as necessary in between batches.

3.

Stack the pancakes onto a large serving platter or separate plates. Top with crème fraîche and sprinkle with both the halved and crushed hazelnuts. Drizzle maple syrup over the top to finish.

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Rachel Khoo's Chocolate e-cookbook

With over 30 delicious recipes, this e-cookbook showcases wonderful new ways to cook with cocoa. This is not just a dessert book; within you'll find a whole range of recipes for every occasion from a decadent chocolate tahini caramel torte, to a confit cocoa cod with lemony white chocolate sauce. These recipes are featured in Rachel Khoo's Chocolate TV show.

100% of the proceeds* from this book will be donated to Women’s Aid (charity number 1054154)

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