Chocolate and raspberry is a flavour combo classic—think chocolate raspberry cheesecake or a chocolate truffle raspberry pie. But this perfect pairing shouldn’t be limited to dessert. These decadent gluten-free pancakes, served with melted Lindt Excellence Raspberry chocolate, whipped cream and fresh raspberries, are sure to wow the morning crowd, no matter how early the hour.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Servings: 6
Impress your brunch guests with a sweet (gluten-free!) start to the day.
- In a large bowl, whisk together the gluten-free flour, cocoa, sugar, baking powder, baking soda and salt, then set aside.
- In another bowl, whisk together the eggs and buttermilk. Pour the buttermilk mixture over the dry ingredients. Whisk until just combined—don’t over-mix—a few lumps are okay. Let the batter rest for 10 to 15 minutes.
- Heat a large non-stick frying pan over a medium heat and brush with some of the oil. Once the pan is hot, adjust heat to medium-low. Using 75 ml batter per pancake, cook the pancakes in batches for about 1-2 minutes, until bubbles start to form. Flip and cook for the same amount of time until golden on the bottom. Brush the skillet with more oil as needed.
- Assembly: Meanwhile, finely chop 1 bar Lindt Excellence Raspberry. Place in a heat-safe bowl and set over a saucepan of barely simmering water for 5 minutes or until the chocolate is melted and can be stirred.
- Using a vegetable peeler, shave flat thin shavings from the remaining bar of Lindt Excellence Raspberry away from you onto a parchment paper-lined plate.
- Whip the cream with the icing sugar using an electric whisk until stiff peaks form.
- Serve the pancakes with the melted chocolate, and a dollop of whipped cream. Garnish with fresh raspberries and shaved chocolate.
Tips: To keep pancakes warm, place in preheated oven to 275˚F (140˚C) on a wire rack so they don’t get soggy.
Alternatively, place the chopped chocolate in microwave safe bowl. Microwave on medium, stirring every 30 seconds for 1 to 2 minutes or until smooth and melted.
You can also substitute store-bought buttermilk with homemade buttermilk. For 1 cup (250 mL) of buttermilk: add 1 tbsp (15 mL) lemon juice or white vinegar to a measuring cup. Fill with milk to measure 1 cup (250 mL). Let stand for 10 minutes.