Ingredients
- 1 portion batter for ricotta pancakes
- 2 oz (50 g) pecans, chopped
- 7 oz (200 g) good quality dark chocolate, 70% cocoa solids
- Butter for cooking
- Maple syrup, vanilla ice cream to serve
How to Make It
- Make the batter according to the basic recipe.
- Coarsely chop the chocolate and fold with the chopped pecans into the batter.
- Melt a knob of butter in a frying pan over medium heat. Spoon the batter into the pan to make 8 pancakes. Cook until golden on both sides.
- Serve with maple syrup and vanilla ice cream.