Venezuelan Chocolate Pancakes
- 1 ounce Venezuelan 100% (unsweetened) dark chocolate, grated
- 1 1/3 cups buckwheat or spelt flour
- 1 large organic egg
- 1/3 cup plus 1 tablespoon light muscovado or brown sugar
- 1 cup plus 3 tablespoons milk
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- unsalted butter; melted, as needed
- pinch of sea salt
- Scant 1 cup pure maple syrup
- 3 1/2 ounces 70% dark chocolate, chopped
- Place all the pancake ingredients (except the butter) in a blender or food processor and process until a smooth, thick batter is formed.
- Leave the batter to rest while you make the syrup.
chocolate, buckwheat, egg, light muscovado, milk, baking soda, vanilla, unsalted butter, salt, maple syrup, chocolate
Taken from www.foodrepublic.com/recipes/venezuelan-chocolate-pancakes-recipe/ (may not work)