I know – DROOL!
These pancakes have become a Sunday Brunch staple in this household. The inspiration for this particular recipe came from our love for crepes, or as we call them, Палачинки. That is, Palachinki (Pa-la-cheen-key).
When I make crepes, 50% of the time they are filled with Nutella, and the other 50% of the time they are filled with chocolate ganache. As a matter of fact, when I created this recipe a few years back, my friends dubbed these delicious cakes as Panachinki; pancakes and palachinki in one. And that is what we have been calling them since.
In honor of National Pancake Week hosted by Rachael Hutchings, author of one of my favorite blogs, Lafujimama, I rolled up my sleeves this morning and made a batch of these delicious pancakes just in time for breakfast.
You can check out some of the other delicious photos and recipes of pancakes on Flickr.
Because of all the yummy calories in the ganache, I tried to save a little on the pancakes: they are made with a bit of whole wheat flour and unflavored Almond Milk. I know that this is like ordering a Big Mac with a side of Diet Pepsi :), but it’s what works for me. Feel free to make the pancakes as fat full as you want!
Whole Wheat Pancakes filled with Chocolate Ganache
You will need:
For the pancakes
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 1/2 teaspoons baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 to 2 cups unflavored Almond milk
- 2 tablespoons melted butter
For the Chocolate Ganache
- 1 cup semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- Prepare the ganache first because it needs to be chilled before you can use it in this recipe.
- Place the chocolate into a medium bowl.
- Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
- When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
- Put about 1/3 cup of the ganache in a small bowl and set it aside at room temperature.
- Place the remaining ganache in the refrigerator until firm, about one hour.
- Sift together flour, baking powder, sugar, and salt.
- In a separate bowl, whisk together the eggs and milk; add to flour mixture, stirring until smooth.
- Mix in melted butter. If the batter is too thick, add a little more milk.
- Let the mixture stand for 5 minutes.
- On a hot, greased griddle, pour about 1/4 cup of batter for each pancake.
- Cook for one minute, then add a tablespoon of the chilled ganache in the middle of the pancake.
- Pour a tablespoon of the pancake mixture over the ganache and allow to cook for one more minute before turning the pancake.
- Turn and brown the other side.
*The ganache will begin to ooze out; not to worry. Push the ganache back towards the pancake with a spatula.
- Set pancakes aside and let cool.
In the meantime prepare the 1/3 cup of ganache that we set aside earlier:
- Pour the ganache in the top pan of a double boiler and heat until the ganache is pourable.
- Sprinkle the pancakes with powdered sugar and top with the warm ganache.