Chocolate pancakes, drizzle with chocolate, what's not to love! I was working with Katie Sanderson one time on a dinner project for the Hopsack and I remember her making the most amazing raw chocolate sauce for the dessert, from what I remember there was cardamon and orange in it so I'm recreating it here to drizzle over one of my all time favourite breakfasts, pancakes.
Anyway the flavour of cardamom is just incredible, it pairs so well with raw cacao as its quite sweet and floral against the bitterness of the chocolate. Drizzled over cacao pancakes, eh, yum!
The chocolate sauce is super easy to make and can always be made in advance, kept in the fridge (if it lasts) and reheated when you are going to use it, its creamy and delicious just like a chocolate sauce made on milk or cream. To make it you simply combine all the ingredients and melt over a very low heat, I do this just as my pancakes are cooked. The chocolate sauce shouldn't be too thin, it's best when it's thick enough to coat the back of a spoon.
Get yourself a good non stick pan to cook these, if you don't have one already it really makes life so much easier, I use a Tefal pan that I got in Tesco and I find it brilliant but most non stick pans are good. The pan only needs a little oil so what I do is drizzle the oil onto the pan and then brush across with a brush or kitchen paper. Make sure the pan isn't too hot or these could burn but cook a few at a time, pouring the mix on into rounds and cook on each side.
These pancakes are nice and light, great for breakfast but also as a healthy snack. This mixture amount in the recipe below makes 16 (enough to serve about 4, or 2 very hungry bellies), divide or multiply the mix according to how many you are cooking for, same with the sauce, although the more the merrier with that really!
Best part about pancakes, the stack. build up your pancakes and drizzle with warm chocolate sauce. You could sprinkle over some seeds, nuts or pomegrate seeds for a fruity burst but I think they're great just as they are.