CHOCOLATE CHIP PANCAKES WITH CARAMEL SAUCE

INSTRUCTIONS

• Mix the salt, brown sugar, vanilla seeds and sift in the flour and baking powder.
• Then add the egg yolks and milk. Mix.
• Add the (DARK and/or Milk) Chocolate Chips.
• Beat the egg whites until stiff peaks form and fold them gently into the previous mixture.

• Cook the maple syrup between 240°F and 250°F (115-120°C).
• Deglaze the caramel by gradually combining it with the 135g of hot vanilla cream.
• Allow this mixture to cool to approx. 175°F (80°C). Slowly incorporate the Jivara 40% Chocolate.
• Mix using a hand blender.

• Make the maple caramel with Jivara 40% Chocolate and set it aside.
• As soon as the pancake batter is ready, cook it in a small, hot greased frying pan.
• Serve the pancakes with Jivara 40% Chocolate maple caramel, a few crushed nuts and/or some fresh seasonal fruit.

 Chef’s tip:

• You can make your pancakes in advance and freeze them.
• Heat them for 5 minutes when you serve them.
• The maple caramel can be made in advance and kept in the refrigerator.
• Simply warm it before serving.