Dark Chocolate Pancakes | Simple Fare Fall / Winter
These not-too-sweet dark beauties are here to impress. The tangy combination of buttermilk and chocolate, crème fraîche, and a crunch nut—this is the formula for pancakes in our home. Play around—you really cannot go wrong. If you’re making these for a group, you can heat your oven to 200°F (90°C) and keep the pancakes warm until you’re ready to serve them.
For the pancakes
1 cup (125 g) all-purpose flour
1/3 cup (30 g) unsweetened cocoa powder
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups (300 ml) buttermilk
2 tablespoons unsalted butter, melted
4 ounces (115 g) shaved bittersweet chocolate
3 tablespoons unsalted butter
3/4 cup (180 ml) good-quality store-bought or homemade crème fraîche
1 cup (135 g) whole hazelnuts, half halved and toasted, half crushed in a mortar and pestle
In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk together the eggs, buttermilk, and melted butter. Stir the wet ingredients into the dry ingredients until just combined. Fold in the shaved chocolate.
Heat a griddle or large skillet over medium heat and add 1 tablespoon of the butter. Once the butter has melted, spoon 1/4-cup (60-ml) portions of the batter onto the hot griddle. Cook until bubbles start to form on the tops of the pancakes, 2 to 3 minutes. Flip and cook for 2 to 3 minutes longer, or until cooked through. Repeat with the remaining batter, adding more butter as necessary in between batches.
Stack the pancakes onto a large serving platter or separate plates. Top with crème fraîche and sprinkle with both the halved and crushed hazelnuts. Drizzle maple syrup over the top to finish.