If you want to make an impressive dessert to finish a great meal then these tender pancakes filled with chocolate and grapefruits are just the perfect choice! Whilst you wouldn’t obviously think of the grapefruit as your citrus of choice – it does have its reasons to be. For a start it is always a surprise when it used as an ingredient for the very reason you are wondering whether to substitute it right now…
The sour grapefruit, strong chocolate and sweet honey really do need the cold whipped cream as a counterpoint – so make sure to put the dispenser into the fridge as soon as you have released the N2O from the chargers into the cream – don’t dispense it first because that will only cause the cream to deflate over time as the gas from the cream chargers slowly disperses.
These are perhaps my favorite pancake recipe – I think they are sophisticated enough for dinner parties but simple enough for a breakfast. The addition of some liqueur really makes them special – and that counts for breakfast or for dinner parties – after all what’s better than getting drunk and then heading back t bead for a lazy Sunday?
Ingredients for the pancakes:
– a cup of flour (about ¼ liter);
– 1 tablespoon of honey;
– a pinch of salt;
– 3 large eggs;
– 1 tablespoon (about 15 milliliters) of finest butter or gee, which is melted;
– ¼ liter of half-and-half cream with 15% fat content; or make your own by mixing milk with cream
– some butter for the cooking – this is always better than oil so stick with the dairy.
Ingredients for the filling:
– 2 tablespoons of honey (about 30 ml);
– 50 ml dark chocolate – this can be powder or syrup;
– 4 grapefruits (preferably without seeds).
Take a big bowl and mix the honey, salt and flour by whisking them together. Take another bowl or an appropriate measuring cup to put the eggs into and mix them with the melted butter and the cream by whisking. Whisk until the ingredients blend. The extra time to get a really smooth blend are worth it – that’s what will give you the premium products at the end of all this. Pour this mixture into the mixture with the flour gradually and whisk them together until blending. Cover the bowl with all the ingredients and let it rest for half an hour or put it in the fridge for up to a day. If you choose to put it in the fridge, warm it up to normal room temperature before continuing the cooking process. The batter should have the texture of thin cream. Add slowly about 30 milliliters or 2 tablespoons of water and whisk until the mixture becomes thinner if needed. It really is a matter of experience to know when the texture and consistency are right – so don’t panic if it all seems to go wrong the first time.
Heat a skillet, which is about 20 cm in diameter. You can also use a pancake pan for the purpose. Take a drop of batter and put it in. If it sizzles the pan is ready for use. Put some butter in the hot pan. Add about 50 ml of the mixture and swirl the pan in order to spread it evenly and thinly. Remember the saying that the first pancake is for the pan so no need to cry if it doesn’t really got he way that you’d hoped for. Cook it for half a minute or watch for the time when the top stops being shiny and the bottom becomes golden. Take a heatproof spatula and use it to loosen the edges in order to be able to flip your pancake to the other side. Cook the second side for half the original time (15 seconds) or watch for the formation of golden spots. It is watching these spots forming that makes it all worthwhile – probably even more fun than actually eating the things when they are cooked!
Take the pancake out of the pan and put it in a plate lined with parchment paper. Do the same for the rest of the mixture, but make sure that you butter the pan and let it heat each time if necessary. Or alternatively eat them as they come out – rather than waiting for al to e done.
Instructions for the filling:
Remove the peel and the white pith from the grapefruits with the help of a small knife. Break each grapefruit into segments and put them in a large bowl. Take a large skillet and add the honey and the peeled grapefruits in it over medium heat. Add the juices of the grapefruits that are left in the bowl. Cook this mixture for several minutes and stir it all the time until the grapefruits warm up and release their juices.
Take several serving plates and put one pancake on each one. With a tablespoon put some of the mixture of the honey and the grapefruits on a quarter of each pancake and then put some chocolate on top. Fold the pancakes in order to seal the filling. Do this for each of the pancakes. If you have any grapefruits with honey left, put them on top of the pancakes and add some chocolate, too. Serve your pancakes as soon as possible.
In case the first few pancakes are not perfectly shaped, do not worry at all. You will make more than you can fill with the filling, so you have time to practice and master the technique. If you have a good nonstick pan and heat it well before you start, it will be easy for you to make and flip the pancakes.
You can keep the cooled pancakes in the fridge for no more than 2 days – although they are best as fresh as possible.
If you want to make your pancakes even more delicious, you can grate some grapefruits and add 1 tablespoon to the batter for the pancakes. Another good idea is to add 50 milliliters of grapefruit-flavored liqueur or some brandy that has grapefruit segments in it to the mixture for the pancakes.