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Makes 15 pancakes
Recipe Step by Step
40g Egg yolks
60g Egg whites
150g Whole milk
125g Bread flour or wholemeal flour
6g Baking powder
25g Brown sugar
½ Vanilla bean
80g DARK and/or MILK CHOCOLATE CHIPS
Then add the egg yolks and milk. Mix.
Add the (dark and/or milk) CHOCOLATE CHIPS.
Beat the egg whites until stiff peaks form and fold them gently into the
MAPLE AND MILK CHOCOLATE CARAMEL
135g Maple syrup
135g Heavy cream 36%
¼ Vanilla bean
85gJIVARA 40% chocolate
Cook the maple syrup between 240°F and 250°F (115-120°C).
Deglaze the caramel by gradually combining it with the 135g of hot vanilla
Allow this mixture to cool to approx. 175°F (80°C), split it into 3 batches
and combine them one by one with the melted JIVARA 40% chocolate.
Mix using a hand blender.
Assembly and finishing
Make the maple caramel with JIVARA 40% chocolate and set it aside.
As soon as the pancake batter is ready, cook it in a small, hot greased frying pan.
Serve the pancakes with JIVARA 40% chocolate maple caramel, a few crushed nuts and/or some fresh seasonal fruit.