Chocolate Pancakes with Blueberries and Chocolate Sauce

Ingredients

• 150 g Spelt flour Type 1050
• 1 tbsp raw cane sugar (15 g)
• 2 tbsp cocoa powder (15 g; strongly defatted)
• 1 pinch salt
• 2 Eggs
• 2 tbsp liquid butter (15 g)
• 200 ml Milk (3.5% fat)
• 120 g Blueberries
• 2 tbsp walnut kernels (15 g)
• 100 g dark chocolate (min. 70% cacao content)
• 150 g whipping cream
• 80 ml sparkling mineral water
• 3 tbsp Rapeseed oil

Instructions

1. 1.

   For the pancakes mix flour, sugar, cocoa powder, a pinch of salt, eggs, butter and milk. Whisk with a whisk until smooth and let rest for 30 minutes.

2. 2.

   Meanwhile rinse blueberries, wash and pat dry. Chop walnuts. Roughly chop chocolate and place in a saucepan. Pour cream into a pot, bring to a boil once, pour over chopped chocolate and leave for 3–4 minutes. Stir carefully.

3. 3.

   Stir sparkling mineral water into the batter and bake a total of eight pancakes one after another. Heat a little rapeseed oil in a pan, add some batter, spread evenly by tilting the pan and cook each side 1–2 minutes on medium heat until golden brown. Stack pancakes on a plate and keep warm in a preheated oven at 80 °C (fan 60 °C; gas: level 1) if desired. Use remaining batter similarly.

4. 4.

   Drizzle chocolate sauce over one side of each pancake, fold into quarters. Arrange on plates with some blueberries, drizzle more chocolate sauce and sprinkle walnuts. Serve remaining blueberries separately.