Pancakes
2 tablespoons sugar
1 large egg yolk
1 ounce (25 grams) melted butter
1/2 cup (125 milliliters) milk
1/2 teaspoon Gefen Vanilla Extract
pinch of salt
3/4 cup (100 grams) flour
1 teaspoon Haddar Baking Powder
1 ounce (25 grams) Elite Milk Chocolate (or dark or white chocolate), finely chopped
Chocolate Sauce
2 and 1/2 ounces (75 grams) Elite Milk Chocolate
1/4 cup (60 milliliters) whipping cream
Garnish
colored candies
chopped white chocolate
Prepare the Pancakes
In a bowl, beat the sugar, yolk, butter, milk, vanilla and salt into a smooth mixture.
Add flour and baking powder and stir until you get a smooth batter.
Heat a skillet over a medium fire and oil lightly. Fry the pancakes in batches of five or six, using two teaspoons of batter for each pancake. Leave space between the pancakes. Sprinkle some chopped chocolate on top.
When the upper part begins to set and small bubbles form, turn over and continue to fry for about half a minute.
Transfer to a serving dish and repeat with the rest of the batter and chocolate.
Tip:
You can add chopped nuts or any other surprise you like to the pancakes.
Prepare the Chocolate Sauce
Chop the chocolate and put in a bowl.
Add cream and melt together in a microwave or in a Bain-Marie until everything is melted and the mixture is smooth.
Serve the pancakes hot with chocolate sauce and sprinkles.