Minggu, November 29, 2009

Chocolate Pancake



Nggak tahu kenapa Kirana lagi demam pancake. Untuk variasi, aku buatkan pancake coklat, hasil ngintip blognya mbak Vania juga (hi hi ... thank you mbak!). Karena pengin praktis, pancake tidak aku oven, tapi pakai wajan biasa saja, dan bisa kok. Beberapa bahan aku skip, trus juga nggak pake hot saucenya (waktunya mepet), jadi dimakan pake sirup caramel saja. Enak ... cuma karena coklat agak susah membuat pancake ini cantik, karena wajahnya gampang gosong, padahal apinya udah kecil banget. Dan mungkin karena tidak ada campuran choc chip dan kacang pecan, makanya adonan cenderung cair, jadi hasilnya lebih tipis dari pancake biasa. Over all, .... yummy ...

Chocolate Pecan Pancake
Source: Martha Stewart by Vania (V-recipes)

Ingredients
1 cup all purpose flour (spooned and leveled)
1/3 cup granulated sugar
1/3 Dutche-process cocoa powder
1 1/2 tsp baking powder
1/4 sdt salt
1 cup milk
1 large egg
4 tbsp unsalted butter, melted
1 tsp vanilla extract
1/2 cup mini choc chip
1/4 cup chopped pecans
4 tbsp vegetable oil
confectioners sugar (optional)
Hot fudge sauce (optional)

Directions
- Preheat oven 225'C. In large mixing bowl, whisk together flour, granulated sugar, cocoa, baking powder and salt. In another bowl, whisk together milk, egg, melted butter and vanilla. Pour over flour mixture, whisking to combine. Fold in choc chip and pecans, let batter stand until slightly thickenend, 5-10 minutes.
- In large nonstick skillet, heat 1 tbsp oil over medium heat until a water droplet sizzlez, swirl to coat bottom of pan with oil. Reduce heat to medium low. Spoon four small mounds (1 heaping tbsp each) of batter into skillet. Cook until bubbles appear in center, 3-4 mintes. With a thin spatula, flip pancakes, continue cooking until set, 3-4 minutes.
- Transfer to a baking sheet, cover loosely with foil, place in oven to keep warm. Repeat with remaining oil and batter in three more batches (adjust heat as necessary to avoid overbrowning)
- Stack 4 pancakes on each plate, sprinking each layer with confectioners sugar, if desired. Serve immediately, drizzled with hot fudge sauce , if desired.

Note:
After cooking each batch of pancake, wipe the skillet with a damp paper towel, this will help prevent the next batch from turning too brown.

Hot Fudge Sauce
makes 1 1/2 cup

Ingredients
1/4 cup light corn syrup
6 ounces semisweet chocolate, broken or cut into small pieces
3/4 cup heavy cream

Directions
- In small saucepan, combine corn syrup and chocolate. Stir over medium low heat until smoot, 4-5 minutes. Remove from heat.
- Whisk in heavy cream until smooth. Serve right away, or let cool to room temperature before transferring to airtight container (sauce can be refrigerated for up to 3 weeks. To serve, warm over low heat or in microwave).

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