Everyone loves chocolate! As a little girl, I remember how I loved waking up to the smell of anything cocoa. You see, I grew up in a beautiful harbor town in Tema, Ghana. My parents’ house was in the center of the town in close proximity to the tranquil beaches which I will write about another time, and yes, the industrial area that happened to have a cocoa factory.
The aroma from the factory was sometimes a tease, tickling my nostrils and making me conjure creative ways to use cocoa - maybe a dessert or a beverage or why not some chocolate soup? I even planted a cocoa tree in my parents’ backyard but it never grew very tall and I barely got cherelles on the tree. In a country that is the second largest cocoa exporter in the world, I like to think my cocoa tree never bore a pod due to direct sunlight versus the production cycle and my gardening skills.
It’s no wonder I simply had to make chocolate pancakes this past weekend. I was a bit homesick and missed my mother's chocolate desserts. I’ve got to warn you, this recipe is very chocolaty so tread with caution. For all my fellow chocolate lovers, this one is for you!
- 2 egg yolks
- 2 egg whites, whipped
- 3 tablespoons sugar (substitute coconut sugar)
- 1 1/3 cup milk
- 3 tablespoons of melted butter
- 1 teaspoon of vanilla extract
- 1 1/2 cup flour
- 1/4 cup cocoa powder
- 2 1/2 teaspoon baking powder
- 3 1/2 ounces of chocolate, finely chopped
- 1 tablespoon butter for cooking
- 1 cup heavy cream
- 8 ounces chocolate chips (I used bittersweet chocolate chips)
Cooking the Pancakes
- Over low to medium heat, pour ¼ cup of pancake batter on a well-buttered/greased griddle.
- When bubbles start to form on the surface of the pancake, flip and cook it for a minute or two on the other side.
- When the pancakes are ready, pour the chocolate ganache on top. Garnish with your choice of fruit.
Preparation for Pancakes
- In a large bowl, mix together the egg yolks and sugar. Add milk and mix.
- Whip the 2 egg whites to a stiff peak and then carefully fold the whipped egg whites with a spoon into the large bowl.
- Melt the butter, and add it along with the vanilla to the mixture.
- In another large bowl, mix the dry ingredients; sieved flour, cocoa powder, and baking powder.
- Form a little circle in the middle of the mixed dry ingredients and pour the milk and eggs mixture. Stir until batter is smooth.
- Mix in the chopped chocolate. Let the batter sit for 15-20 minutes to give it time to thicken.
- In a small saucepan, heat the heavy cream, without letting it boil. Take off the heat, add the chocolate chips to cream and mix until perfectly smooth.