It’s Pancake Day, also known as Shrove Tuesday or Mardi Gras, which is just a fancy way of saying Fat Tuesday. What could be more fattening than pancakes? Well chocolate and cream pancakes filled with 100% cacao, honey and clotted cream?
I have a block of Willie’s Venezuelan Black 100% cacao which has been lurking in the cupboard for some time now. I say lurking, because I’ve been feeling rather shame faced about my uncertainty as to what to do with it. However, on the train home this evening I had a bright idea – pancakes! Grating some of Willie’s cocoa into and on top of the pancakes would make a change to the traditional lemon and sugar. When I got home, CT reminded me that we had some clotted cream in the fridge – ooohhh.
Chocolate and Cream Cornish Style Pancakes
The pancakes are traditional style British pancakes, only they’re made with wholemeal spelt flour. I’ve only every made pancakes with wholemeal flour and they work splendidly.
So, CT made the wholemeal pancakes and I drizzled some honey over the top. I then grated on a wee bit of cacao and finished them off with a healthy dollop of organic Cornish Clotted Cream. All I then had to do was roll them up and grate on a bit more cocoa. Venezuelan Black meets Cornish White CT quipped as we wolfed them down.
These chocolate and cream pancakes were a heavenly match of bitter black and creamy white. I hadn’t had Willie’s cocoa before and boy was it powerful. It says 100% on the packet and I believe it. A little goes a very long way, which is just as well as this is a gourmet product with a price to match.
Resting the Batter
You don’t have to rest the batter for 30 minutes before cooking, but it helps to stop the pancakes tearing or breaking up if you do. It allows the glutens to develop which hold the batter together.
Other Recipes Using Willie’s Cacao
Since writing this recipe, I’ve used Willie’s Cacao a number of times. I find it really handy to have a block in the cupboard ready to grate over dishes when a dusting of chocolate is called for.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these chocolate and cream pancakes or a variation of them, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Chocolate Cream Pancakes. PIN IT.
Chocolate and Cream Pancakes – The Recipe
Chocolate and Cream Pancakes
- 115 g (4oz) wholemeal spelt flour
- pinch fine sea or rock salt
- 2 eggs - medium to large
- 240 ml (8 fl oz) milk
- 1 tbsp sunflower oil
- a little butter or oil for frying (optional)
Chocolate & Cream
- 10 g 100% cacao - finely grated
- 120 g clotted cream
- 8 tsp honey
- Sieve the flour and salt into a large bowl. Discard any extra large bits of bran left in the sieve if liked. Otherwise, throw them into the bowl.
- Make a well in the centre and break in the eggs.
- Stir from the inside out, adding the milk as you go along until all of the flour is mixed in.
- Add the oil and whisk thoroughly.
- Leave to stand for 30 minutes.
- Turn the oven on to its lowest setting and place a plate inside to warm up.
- Warm an 18cm (7") frying pan on a medium heat (I set mine to 3 out of a possible 5).
- Depending on how good a non-stick pan it is, you may or may not want to brush it with a little oil. I add a tiny peice of butter to mine.
- Pour in 3-4 tablespoons of batter. You want just enough to cover the bottom of the pan. Tilt the pan so the batter covers the bottom in a thin layer.
- Cook for about three minutes, then turn the pancake over with a wide spatula and cook on the other side for a further 30 seconds.
- Turn out onto the warm plate and put back in the oven. Alternativley you can serve it immediately and let the recipient put the toppings on.
- Repeat the process until all the batter is used up, stacking the cooked pancakes on top of each other. You should get eight pancakes if you make them in a medium sized pan.
- Drizzle a tsp of honey over each pancake, grate over a little cacao, then dollop with a heaped tsp of clotted cream. Eat as is or roll up and grate a little more cacao over the top.