Food & Home Entertaining

CHOCOLATE PANCAKE WITH

FROZEN BERRIES AND WHITE

CHOCOLATE SAUCE

Serves 2EASY45 mins

WHAT YOU NEED

PANCAKE

30g cake flour, sifted

25g castor sugar

2tbspcocoapowder

2largeeggs,atroomtemperature

80ml (⅓ cup) full-cream milk

½ tsp vanilla extract/essence

1 tbsp salted butter, at

room temperature

200g frozen berries, to serve

WHITE CHOCOLATE SAUCE

180ml (¾ cup) fresh cream

100ggood-quality white chocolate,

finely chopped

icing sugar, to dust (optional)

HOW TO DO IT

1 Forthepancake,preheattheovento

200°C. Place a 15cm-round cast-iron

pan (with an ovenproof handle) in the

oventopreheatforabout20minutes.

2 In the meantime, combine the flour,

castor sugar and cocoa powder in a

large bowl. Add the eggs, milk and

vanilla extract/essence. Whisk until a

smooth batter forms. Set aside to rest

while the pan continues to preheat.

3 For the white chocolate sauce, place

the fresh cream in a small saucepan

andbringtoaboilovermediumheat.

While the cream is heating, place the

chopped chocolate in a heatproof

bowl. Once boiling, remove from heat

and pour the cream over the chopped

chocolate. Set aside until the chocolate

starts to melt, then stir until smooth.

Keep warm until ready to serve.

4 Once the pan is preheated, remove

from oven and add the butter. Swirl

the pan until coated evenly, then

immediately pour in the pancake

batterandreturntotheoven.Bake

until the pancake is puffy and dark

brown, about 20 to 25 minutes.

5 Remove from the oven and serve

immediately, topped with the frozen

berries and drizzled with the white

chocolatesauce.Dustwithicingsugar,

if desired.

CHOCOLATE IS NOT CHEATING!

AFTER A SALTY MEAL, YOU NEED

A LITTLE BIT OF SWEET. THIS IS

LIVING, NOT CHEATING.

ALI LANDRY

FOODANDHOME.CO.ZA APRIL 2019 11

COVER RECIPE