Triple-Chocolate Filled Pancakes
Indulge in a magical breakfast experience with these delightful filled chocolate pancakes. Decadent layers of bittersweet, milk, and white chocolate are nestled within pillowy pancake pockets, creating a symphony of textures and flavors. Drizzle them with a luscious dark chocolate sauce, and top with a dollop of airy whipped cream for a truly luxurious treat. Perfect for breakfast or weekend brunch gatherings, these filled pancakes will enchant your taste buds and leave you craving for more.
— Constant Cookbook
Ingredients
- 1 cup heavy cream
- 1/4 cup milk
- 2 Tbs. sugar
- 7 oz. bittersweet chocolate wafers
- 2 1/2 cups ebelskiver pancake mix
- 4 eggs, separated
- 2 cups milk
- 4 Tbs. (1/2 stick) unsalted butter, melted,
- plus more for cooking
- 2 oz. bittersweet chocolate wafers
- 2 oz. milk chocolate wafers
- 2 oz. white chocolate wafers
- Whipped cream for serving
Instructions
- To make the dark chocolate sauce, in a small saucepan over medium-high heat, combine the cream, milk and sugar and bring to a simmer, stirring occasionally. Remove the pan from the heat and stir in the chocolate until melted. Cover to keep warm.
- Using the ebelskiver pancake mix, eggs, milk and the 4 Tbs. butter, prepare the pancake batter according to the package instructions.
- Heat a filled-pancake pan over medium heat. Brush the wells with melted butter. Pour 1 Tbs. batter into each well. Add 2 chocolate wafers (both the same flavor) to each well, alternating flavors among the wells. Top each with 1 Tbs. batter. Cook until the bottoms are golden brown, 3 to 4 minutes. Using 2 wooden skewers, flip the pancakes over and cook until golden brown, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and chocolate.
- Serve the pancakes with the chocolate sauce and whipped cream. Makes about 48.
- Williams-Sonoma Kitchen
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