Cuisinart PL60BE, Instructions Manual

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30
CHOCOLATE PANCAKES WITH CARAMEL STRAWBERRIES
150 g of caster sugar
10 cl of balsamic vinegar
250 g of flour
1 tsp of baking soda
50 g of unsweetened cocoa powder
1 pinch of salt
2 eggs
100 g of melted butter
25 cl of buttermilk
1 tbsp of vanilla extract
Side dish
500 g of large strawberries
50 g of melted butter
• Bring the 100 g of sugar and the balsamic vinegar to a boil in a saucepan. Lower the heat and leave
it to reduce for 5 minutes over very low heat in order to get a fairly thick caramel. Set aside.
• In a salad bowl mix the flour, 50 g of sugar, baking soda, cocoa and salt. Add the eggs, melted butter,
milk and vanilla. Whip gently to obtain a smooth paste. Set aside.
• Hull and wash the strawberries and dry them on a cloth.
• Switch on the appliance and preheat the griddle plate.
• Pour the batter on the griddle plate to form small pancakes. Turn the pancakes over as soon as
bubbles form on the surface (about 30 seconds per side). Set aside.
• Repeat the cooking process several times.
• Wrap the pancakes in aluminium foil to keep them warm.
• Cut the strawberries in half and mix them with the melted butter. Place them on the griddle plate
and roast for 1 to 2 minutes. Sprinkle with the balsamic caramel and mix briskly.
• Put the strawberries in small ramekins and serve with the pancakes.
Suggestion
Sprinkle the pancakes with caramel chocolate sauce made with 100 g of melted caramel chocolate,
5 cl of milk and 1 tbsp of cocoa butter (if possible).