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Pancakes with Chocolate

French No17 pancakes dressed with warm yolk-thickened chocolate sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1448. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Prepare No17 batter/cook its pancakes once, suppress its optional plain icing-sugar service because chocolate sauce is source finish. Use pasteurized yolks or validated 74°C sauce process during final five-minute heating. Measure actual sauce coverage. Retain the No17 rolled shape before sauce service; only its optional plain sugar dusting is suppressed. Limites : Actual pancake count/thickness, chocolate sugar profile, finished sauce quantity and coverage are unmeasured. Parent twelve-pancake guidance is not a guaranteed output; rum may remain.

Type
Dessert

By Alexander Filippini · Posted

Method

Steps

  1. Prepare the full No 17 batter ONCE: combine 113 g flour,14 g icing sugar, TWO whole eggs, QUARTER teaspoon salt,355 mL cold milk, QUARTER teaspoon vanilla extract, EIGHTH teaspoon orange extract and ONE tablespoon Jamaica rum. Whisk FIVE minutes until smooth; extract amounts are existing estimates for source drops.

  2. Strain through a conical strainer and rest THIRTY minutes refrigerated at or below 4°C.

  3. Heat a small approximately six-inch pan and brush lightly from the ONE tablespoon melted butter. Add about THREE tablespoons batter and swirl into a thin round.

  4. Cook until golden for the ONE-minute-per-side guide, continuing until the pancake centre reaches 74°C. Repeat with the same remaining batter; actual count is unknown and the parent twelve is only guidance.

  5. Prepare No 17 ONCE: Roll each cooked pancake as No 17 directs, then keep the rolled pancakes warm for No 1448 chocolate sauce; omit optional plain sugar-dusting service.

  6. Boil ONE AND A HALF gills COLD milk with TWO ounces grated plain semisweet dark chocolate FIVE minutes, stirring. In another pan beat TWO ounces granulated sugar with TWO pasteurized yolk equivalents and HALF teaspoon vanilla essence TWO minutes; gradually temper with the hot chocolate milk.

  7. Stir on heat for the FIVE-minute guide, continuing until the sauce reaches 74°C. Strain the actual sauce over the warm rolled pancakes and serve.

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