Dark Chocolate Pancakes with Creamy Ganache and Strawberries

By Michele D. Baker Recipe adapted from Tasty.com

Ingredients for six pancakes:

• 2 egg yolks

• 2 egg whites, whipped

• 3 Tablespoons sugar

• 1 ⅓ cups milk, more if the batter is too thick

• 3 Tablespoons butter, melted

• 1 teaspoon vanilla extract

• 1 ½ cups flour

• ¼ cup cocoa powder

• 2 ½ teaspoons baking powder

• 3 ½ oz chocolate, finely chopped

• 1 Tablespoon butter or oil for cooking

Ingredients for six pancakes:

• 1 cup heavy cream

• 8 oz chocolate chips

• Strawberries for garnish

Directions:

1. In a large bowl, mix together yolks and sugar. While still whisking, add milk.

2. Carefully fold in whipped egg whites. (NOTE: It’s better to use a spoon rather than a whisk.)

3. Add and mix in the melted butter and the vanilla.

4. In another large bowl, sieve together the flour, cocoa powder, and the baking powder. Form a little well in the middle and pour in the milk and eggs mixture. Stir until the batter is smooth.

5. Mix in the chopped chocolate. Let the batter sit for 15-20 minutes.

6. To make the ganache, in a small saucepan, heat the heavy cream; do not boil.

7. Take off the heat, add the chocolate chips and mix until perfectly smooth.

8. Over low to medium heat, pour ¼ cup (60 ml) of pancake batter onto a well-oiled pan.

9. When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.

10. When the pancakes are ready, pour the chocolate ganache on top. (If the ganache has hardened while you were making the pancakes, you can microwave it for 15-20 seconds.)

11. Garnish with fresh strawberries.