Tuesday, February 5, 2013

It's National Pancake Day folks!!! ENJOY this recipe!!!
I hope this Inn-spires you to make some wonderful creations!!! PS.. this makes a GREAT waffle too!
This is a wonderful recipe shared by another inn, and boy is it ever delish!

Bittersweet Chocolate Pancakes with Mint Buttercream and Strawberry Sauce
Servings: 4
Prep time:30

1 1/2 cups flour
1/2 cup cocoa powder
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
5 oz Valrhona dark chocolate, chopped
1/2 lb butter + 2 Tb
4 cups confectioner's sugar
4 tablespoons mint infused light cream (see recipe)
1 lb ripe strawberries, sliced
2 cup sugar
1 lime, zested and juiced
2 tablespoons mint, finely chopped


Combine dry ingredients in a food processor and blend. In a separate bowl mix melted butter, 3 eggs, 1 Ts vanilla and then 2 cups buttermilk. Add to dry ingredients and stir until just combined. Let sit 10 minutes. Preheat griddle. Brush with 2 TB of melted butter, and ladle recommended amount onto griddle. Cook until mostly bubbly, flip, cook til golden on both sides.

Mint Infused Light Cream: Heat 1 cup light cream with a cup of mint leaves, let sit for 5 minutes and strain.

Mint Buttercream: Beat butter until pale, add cream and sugar and beat until airy.

Strawberry Sauce: Slice 1 lb. ripe strawberries, toss with 1 cup sugar, cover, and let sit overnight. The next morning, add 1 cup sugar and zest and juice of 1 lime and 2 TB finely chopped mint and heat to boil, then boil gently for 10 minutes. Cool.

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