Chocolate platter and a chocolate pancake stack

I’m not adverse to a crepe Suzette here and there, mostly there as they seemingly slide south to ones hips, adding both unnecessary bulk and comparable texture! White sitting on  ones gastronomic assets I’m coming out ….. as a lemon a sugar type of girl, which can be considered both dull and repetitious, sadly not by me. A chum came for lunch so I deployed the home-made chocolate pancakes that I make and then store in the freezer.

The chocolate ‘doings’ came to mind for a mixed platter of chocolatey curiosities, which were served with good coffee, good conversation, (cannon fire witticisms) to even better company.

 

chocolate pancake flowers © www.ice-cream-magazine.com  chocolate pancake stack © www.ice-cream-magazine.com

 

To make the chocolate pancakes

Please use your standard batter, yes, use your own recipe, store-bought pack or what ever, as I find this can cause untold grief with the ‘free-frommers’ and ‘but this is the way my Granny makes it’ brigade.  Then simply add a tables spoon of your finest quality cocoa powder to about a quarter of a cup of basic batter and stir to combine completely, return this to the bulk of your mixture, hence tempering the mix. Make a test pancake to see if the flavour and texture works. Is it chocolatey enough for your taste? In this instance mine wasn’t so I repeated the process.

 

chocolate pancake flowers © www.ice-cream-magazine.com  chocolate pancake flowers © www.ice-cream-magazine.com

DSC_2424chocolate pancake flowers © www.ice-cream-magazine.com  chocolate pancake flowers © www.ice-cream-magazine.com

 

Temper temper, if you will?  If we are ‘going chocolate’, we are seriously ‘going chocolate’! Note: only include a small amount of sugar to your batter, if using, as it is inclined to burn.

The crepe / pancake mix is then made into said pancakes, the shapes are cut prior to freezing. Store between sheets of baking paper in a poly bag.

 

chocolate pancake flowers © www.ice-cream-magazine.com  DSC_2429chocolate pancake flowers © www.ice-cream-magazine.com

chocolate pancake flowers © www.ice-cream-magazine.com  chocolate pancake flowers © www.ice-cream-magazine.com

chocolate pancake flowers © www.ice-cream-magazine.com  chocolate pancake flowers © www.ice-cream-magazine.com

 

Of course they can be left plain and served with a warm chocolate sauce and some cream or ice cream, but as ever, I have to fiddle about with them and hence they have become ‘chocolate flowers’.

As mentioned a colleague came for lunch earlier and I used some as part of dessert:  Home-made macaron were placed in a store-bought chocolate cup, welded with a smear of agave syrup to a defrosted pancake.

 

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DSC_2463  DSC_2462

 

Home made strong coffee ice cream had some melted dark chocolate and fresh vanilla seeds included within the mix, served with a few chocolate covered coffee beans.

 

DSC_2467   DSC_2474

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DSC_2517   chocolate pancake stack © www.ice-cream-magazine.com

 

The liquid in the little jugs is a combination of strong espresso with a little splash of white chocolate liqueur.

The wafer sliced and then iced (store-bought).

 

DSC_2524  DSC_2523

DSC_2529  DSC_2531

 

The Tea Boy just had a mini-stack of the pancakes (with the strong coffee ice cream) as we will be having the full on lemon and sugar ones a little later.

All that remains is for me to wish you a very happy pancake day!

Toot toot

 

x

 

 

© http://www.ice-cream-magazine.com

 

60 thoughts on “Chocolate platter and a chocolate pancake stack

  1. Pingback: Chocolate platter and a chocolate pancake stack | thecookingcuddle

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