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Author Notes: And no, I wasn't going for David Eyre's puffy pancakes (http://www.food52.com/blog...) in the hope it would transform into a puff 'bake' in the oven. No sir, I wasn't. There, its off my chest.
As homemade pancake mix in my fridge is a regular (my kids have pancakes or poffertjes - mini pancakes almost every day) and as I discovered that my lemon posset went EXTRAORDINARILY and almost counter-intuitively well with some leftover chocolate muffins, I decided that I had to try this for Sunday's breakfast.
I loved it! With some bananas (as I had no sweet/fresh red berries around the house) and the creamy but light posset, it made perfect breakfast-dessert food. One for the books.
It bakes into a one cm thick 'cake' that has a crisp, firm top and base with wonderful crunchy edges and a soft, smooth moussy-pudding interior.
Feel free to double the batter/ and then use a large pan. —Kitchen Butterfly
Makes 1 '16cm' cake
1/2 cup fresh milk
Pinch of salt
Pinch of cinnamon powder
1/3 cup all purpose white flour
1/3 cup wholemeal flour
1/3 cup oats
1/2 teaspoon baking powder
Cocoa powder (I used Ghiradellis ground chocolate & cocoa blend)
Handful, or less chocolate chips
1 teaspoon salted butter (I had left over beure noisette so I used that)
Lemon posset, to serve - search food52 for the basic recipe
Sliced bananas, sweet red berries (for colour), to serve
- In a large bowl, whisk eggs. Add milk, salt and cinnamon to the mix and whisk again. Slowly whisk in the flours and baking powder. DO NOT ADD THE COCOA or CHOCOLATE CHIPS YET. Sorry for shouting!
- Leave batter to rest – in the refrigerator for30 minutes. When ready, remove 3/4's of a cup of the mix (for the 16cm pan) and add 2 teaspoons of cocoa powder. Whisk till well combined. Reserve the remainder of the pancake mix for another occasion).
- Pre-heat the oven to 225 degrees C. Then heat up the butter in a cast iron skillet, or other oven proof dish. When the butter is warm and melted, add the cocoa pancake batter and place in the centre of the oven for 12 - 15 minutes. After 10 minutes, the pancake should be 'set'. Scatter the chocolate chips over the top and let 'just' melt (not burn), another 3-4 minutes.
- Carefully remove from the oven. Use a spatula to loosen the base of the cake and gently lift/slide it onto a platter.
- Cut into wedges and serve whipped lemon cream or lemon posset, on the side (on top, and you'll end up with a pool of liquid - tasty but....not the 'effect' you'd hope for)
- This recipe was entered in the contest for Your Best Pancakes, Sweet or Savory
- This recipe was entered in the contest for Your Best Holiday Breakfast II