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Nouveautés
Double Chocolate Pancakes
Ingredients
- 1 Hazelnut Praline Fondue can (425 g)
- 500 ml (2 cups) all-purpose flour
- 45 ml (3 tbsp.) cocoa powder
- 45 ml (3 tbsp.) granulated sugar
- 10 ml (2 tsp.) baking powder
- 1.25 ml (1/4 tsp.) salt
- 2 eggs
- 430 ml (1 3/4 cups) milk
- 5 ml (1 tsp.) vanilla extract
- 15 ml (1 tbsp.) butter
- 250 ml (1 cup) raspberries
- 250 ml (1 cup) blueberries
- 250 ml (1 cup) blackberries
The BEST chocolate fondue ever! Made of sustainable and fair-trade cocoa.
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Instructions
- Follow the instructions on the package to heat the Hazelnut Praline Fondue. Open the can and let cool slightly.
- In a bowl, mix the flour with the cocoa powder, sugar, baking powder and salt.
- In another bowl, whisk the eggs with the milk, vanilla and half the fondue. Place the can containing the rest of the fondue in a bowl of hot water.
- Gradually add the dry ingredients to the wet ingredients and use a wooden spoon to stir until smooth and well combined.
- In a nonstick skillet, melt a little butter over medium heat. Pour about 60 ml (1/4 cup) of batter into the skillet. Cook for 1–2 minutes on each side. Set aside on a plate. Repeat with the rest of the batter to make 16 pancakes.
- Pour the rest of the fondue over the pancakes, then top with fruits.
