Chocolate & blueberry pancakes
Ingredients
Pancakes
- 100 ml icing sugar
- 100 g of Laura Secord 70% dark chocolate, melted
- 1 cup of flour
- 1 tsp. baking powder
- 1 cup of milk
- ½ to 1 cup of blueberries*
Chocolate whipped cream
- 125 ml of 35 % heavy cream
- 75 g of Laura Secord milk chocolate, in pieces
| Servings |
|---|
| about 20 small pancakes |
Chocolate whipped cream
- Bring the cream to a boil and add the chocolate pieces. Remove from heat.
- Mix well to obtain a uniformmixture and leave to cool for about 1 hour in the refrigerator.
- Before serving, beat the creamto mount it to stiff peaks.
Pancakes
- Beat the eggs with the sugar with an electric mixer.
- Add the melted chocolate to the mixture while continuing to stir vigorously.
- In another bowl, combine the flour and the baking powder and then add to the pancake mixture in alternance with the milk.
- Add the blueberries and stir gently.
- Bake the pancakes in the desired size!