Ginger and chile are increasingly popular pairings with chocolate. Transform a traditional AM treat into a fiery final course. Crystallized ginger gives these flapjacks flair, while the chocolate sweetens the heat.
Ingredients
Chile Chocolate Sauce
1 cup Bernard Callebaut semi-sweet chocolate drops
1/2 cup Bernard Callebaut bitter-sweet chocolate drops
1/4 cup half and half
1 Tbsp butter
1 Tbsp honey
2 Tbsp red pepper flakes
Ginger Pancakes
3 Tbsp unsalted butter, melted
3/4 cup half and half
2 eggs
2 Tbsp brown sugar
1 1/4 cup flour
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cloves
3/4 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp ginger powder
1/2 cup diced crystallized
ginger
Method
Chile Chocolate Sauce
- In microwave-safe bowl, heat chocolate and butter. Mix in cream and honey. Add red pepper flakes.
Pancakes
- In a bowl, combine butter, cream, eggs and sugar. Mix well.
- In a separate bowl, sift together dry ingredients.
- Combine two bowls gently, mixing well. If batter is too thick, add 1/4 cup cream.
- With sharp knife, dice ginger. Roll in flour to prevent from sticking together. Add ginger to pancake batter. Whisk well.
- On skillet over medium-high heat, fry mini pancakes.
Yield 5 short stack servings