Chocolate Filled Round Pancakes


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Chef: Quinn Emmett

Serves: 8


I managed to snag this recipe from the Williams-Sonoma vaults and have perfected it. It's amazing. BE SURE the ganache is cold before placing it in the center of the pancakes; otherwise, it might seep out and burn on the pan sides. These guys puff up big time, so donít overfill the wells! Enjoy!


1 1/4 cup dark chocolate pieces
1/2 cup heavy cream
1 3/4 cup all-purpose flour
3/4 tsp baking soda
1 tsp baking powder
1 1/2 tbsp granulated sugar
1/2 tsp salt
3 whole egg yolks
1 1/3 cup buttermilk
1/2 cup sour cream
5 whole egg whites
5 tbsp unsalted butter, melted

Put the chocolate in a small bowl.
In a small saucepan over medium-high heat, warm the cream until steam rises from the surface and bubbles form around the edges of the pan.
Remove from the heat and immediately pour the cream over the chocolate.
Stir until the chocolate melts and the ganache is smooth.
Transfer 1/3 cup of the ganache to a separate small bowl and set aside at room temperature.
Place the remaining ganache in the refrigerator until firm, about 1 hour.
In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.
Set aside.
In a small bowl, using a whisk, lightly beat the egg yolks.
Whisk in the buttermilk and sour cream.
Whisk the egg yolk mixture into the flour mixture until well combined; the mixture will be lumpy.
Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes.
Using a rubber spatula, gently stir the whites into the batter in two additions.
Put 1/2 tsp.
butter in each well of a filled-pancake pan (or, if need be, a muffin pan).
Place over medium heat and heat until the butter begins to bubble.
Pour 1 Tbs.
batter into each well and cook for about 2 minutes, then place 1/2 tsp.
of the firm ganache in the center of each pancake.
Top each with 1 Tbs.
Cook until the bottoms are golden brown and crispy, about 2 minutes more.
Using 2 wooden skewers or toothpicks, turn the pancakes over and cook until golden and crispy, about 3 minutes more.
Transfer to a plate.
Repeat with the remaining batter and firm ganache.
Put the reserved ganache in the top pan of a double boiler set over but not touching simmering water in the bottom pan.
Heat, stirring occasionally, until the ganache is warm and pourable.
Dust the pancakes with confectionersí sugar and drizzle with the warm ganache.
Makes about 30.