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Chocolate chip pancakes with caramel sauce
Made with Cooking Range Jivara 40% Milk Chocolate
AN ORIGINAL RECIPE BYL’École Gourmet Valrhona2 steps
Makes 15 pancakes
Recipe Step by Step
40g Egg yolks
60g Egg whites
150g Whole milk
125g Strong flour or wholemeal flour
6g Baking powder
25g Brown sugar
3g Salt½ Vanilla bean
80gDARK and/or MILK CHOCOLATECHIPS
Mix the salt, brown sugar, vanilla seeds and sift in the flour and baking powde r.Then add the egg yolks and milk. Mix. Add the (dark and/or milk) CHOCOLATE CHIPS. Beat the egg whites until stiff peaks form and fold them gently into the previous mixture.
MAPLE & MILK CHOCOLATE CARAMEL
135g Maple syrup
135g Whipping cream
¼ Vanilla bean
85g JIVARA 40% chocolate
Heat the whipping cream along with the vanilla seeds. Cook the maple syrup between 115-120°C. Deglaze the caramel by gradually combining it with the 135g of hot vanilla cream. Allow this mixture to cool to approx. 80°C, split it into 3 batches and com-bine them one by one with the melted JIVARA 40%chocolate. Mix using a hand blender
Assembly and finishing
Make the maple caramel with JIVARA 40% chocolate and set it aside.As soon as the pancake batter is ready, cook it in a small, hot greased frying pan.Serve the pancakes with JIVARA 40% chocolate maple caramel, a few crushed nuts and/or some fresh seasonal fruit.