for 4 portions
1 cup heavy cream (240 ml), hot
1 cup dark chocolate (170 g)
2 egg yolks
2 tablespoons white sugar
3 tablespoons melted butter
1 ½ cups of milk (360 ml)
2 cups all-purpose flour (250 g)
2 teaspoons of baking yeast
1 teaspoon of salt
4 egg whites
Add the dark chocolate to the heated heavy cream. Mix until the chocolate melts completely, forming a ganache.
Pour the ganache into the rings on the lid of the mason’s jar, which are placed on a tray of greaseproof paper-covered leaves. Freeze the chocolate ganache for at least 15 minutes to firm up.
In a large bowl, add the egg yolks, sugar and melted butter and whisk until smooth. Add the milk and whisk again. Sift in the flour, baking powder and salt.
Whisk the dry ingredients into the liquid until they are as smooth as possible. The small pieces are perfectly fine.
Beat the egg whites until stiff peaks form, then fold them into the pancake batter until well blended.
In a small pan, melt the butter until it boils, then add your pancake batter. Remove the chocolate ganache disk directly from the freezer and place it on the pancake batter, pressing down to the centre. Place another layer of batter on top.
Cover the pan with a lid and let the pancakes cook on low heat for 20-30 minutes or until the top is set. Then turn the pancake over and cook the other side for 2 minutes over medium heat to brown the other side.
Serve with butter, maple syrup, powdered sugar or berries (optional).