CookEat Recipe
Pancakes au Chocolat
One No17 pancake batch with measured No406 warm chocolate sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2640. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : No406 pasteurized yolks/74°C and cooked No17 pancake egg centre; keep sauce hot. Limites : Three tablespoons raw batter per pancake does not guarantee a total count. Pancake count, sauce recovery/coverage and alcohol retained remain unmeasured; no repeat or rescaled batch.
Method
Steps
Step 1
Prepare FULL No 17 ONCE. Whisk 113 g flour,14 g batter icing sugar, TWO whole eggs and 0.25 teaspoon salt. Add 355 mL milk gradually, then 0.25 teaspoon vanilla extract,0.125 teaspoon orange extract and ONE tablespoon JAMAICA rum. Whisk smooth, strain and rest THIRTY minutes.
Step 2
Heat a small pan and lightly brush with the source ONE tablespoon melted butter over the preparation. Use about THREE tablespoons raw batter per thin pancake. Cook each side for the ONE-minute guide, until golden and the egg batter is fully cooked. Roll each pancake nicely and arrange the actual pancakes on a hot dish; do not guarantee twelve or repeat the batter. Omit the optional final sugar dusting for this chocolate variant.
Step 3
Prepare FULL No 406 ONCE: slowly boil 237 mL COLD fresh milk with 57 g grated chocolate for TWO minutes, stirring occasionally. Separately whisk 57 g granulated sugar, TWO pasteurized yolk equivalents and 0.25 teaspoon vanilla essence for TWO minutes. Gradually temper with the hot chocolate milk while whisking.
Step 4
Whisk over gentle heat for the FIVE-minute guide until the sauce reaches 74°C. Strain through a fine conical sieve. Pour the actual finished chocolate sauce OVER the rolled pancakes and serve warm; its recovered volume and coverage remain unspecified. Refrigerate leftover sauce promptly.
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