A dessert-style pancake stack with chocolate elements and fresh mango accents arranged in club-inspired colors.
ABy Annebala
Servings
4
1.25 cup all-purpose flour
0.25 cup cocoa powder
2 tbsp sugar
2 tsp baking powder
0.25 tsp salt
1.25 cup milk
1 piece egg
3 tbsp unsalted butter
4 oz dark chocolate
0.5 cup heavy cream
2 piece mango
1 cup strawberries
8 piece mint leaves
Calories
1139 kcal
Protein
18g
Carbs
186g
Fat
41g
Fiber
10g
Sugar
107g
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Sarah M. · Melbourne, AU
Prep
1. Peel and dice the mango. Hull and slice the strawberries. Melt the unsalted butter and let it cool slightly.
3 tbsp unsalted butter,
2 piece mango,
1 cup strawberries
Batter
2. Whisk the all-purpose flour, cocoa powder, sugar, baking powder, and salt in a bowl.
1.2 cup all-purpose flour,
0.2 cup cocoa powder,
2 tbsp sugar,
2 tsp baking powder,
0.2 tsp salt
3. In a second bowl, whisk the milk, egg, and melted unsalted butter. Pour the wet mixture into the dry mixture and stir just until combined.
1.2 cup milk,
1 piece egg
Cook
4. Heat a lightly buttered nonstick pan or griddle over medium heat. Cook the batter in batches, flipping when bubbles form and the edges look set, about 2 minutes on the first side and 1 minute on the second side. Keep the pancakes warm.
3 tbsp unsalted butter
5. Warm the heavy cream until steaming but not boiling. Pour it over the dark chocolate, let sit for 1 minute, then stir until smooth and glossy.
4 oz dark chocolate,
0.5 cup heavy cream
Assemble
6. Stack the pancakes on a serving plate, spooning a little dark chocolate ganache between some layers.
4 oz dark chocolate
7. Top and surround the stack with mango and strawberries in bold blocks or stripes for a red-and-gold club-inspired look. Spoon over more dark chocolate ganache and finish with mint leaves.
4 oz dark chocolate,
2 piece mango,
1 cup strawberries,
8 piece mint leaves
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