After Eight Chocolate Pancakes with Mint Cream
A classic chocolate thin became a pancake stack paired with a finger licking good mint cream.
For the Mint Cream:
1 large bowl
a fine sifter
fork
toothpick
200g butter (room temperature)
50g whipped cream
250g powdered sugar
12 drops of mint aroma
1 large bowl
a fine sifter
fork
toothpick
200g butter (room temperature)
50g whipped cream
250g powdered sugar
12 drops of mint aroma
12 drops of vanilla aroma
green food coloring (dosage depends)
First, we start with the room temperature butter and put it into the bowl. Next, we add some whipped cream. Experience shows that a fork is the best tool to mix these two. When you’re done with mixing the butter into the cream, go on with adding 250g of powdered sugar - use a sifter for this step, otherwise it will get lumpy. Add the vanilla and the mint extract. Last but not least comes the green food coloring; we used liquid food coloring and added it with a little tooth pick (stir through the cream until you think its green enough). Some recipes insist to use liquid food coloring instead of powdered ones you can do it either way. Now stir the whole mix until it's even and put it in the fridge.
green food coloring (dosage depends)
First, we start with the room temperature butter and put it into the bowl. Next, we add some whipped cream. Experience shows that a fork is the best tool to mix these two. When you’re done with mixing the butter into the cream, go on with adding 250g of powdered sugar - use a sifter for this step, otherwise it will get lumpy. Add the vanilla and the mint extract. Last but not least comes the green food coloring; we used liquid food coloring and added it with a little tooth pick (stir through the cream until you think its green enough). Some recipes insist to use liquid food coloring instead of powdered ones you can do it either way. Now stir the whole mix until it's even and put it in the fridge.
For the Chocolate Mint Pancakes:
1 well coated pan
1 big bowl
2 small bowls
200g flour
50g cocoa powder
40g sugar
pinch of salt
4g baking soda
4g baking powder
4 eggs
100ml buttermilk
1-2 drops of mint aroma
50g vegetable oil
for decoration:
Chocolate mints
1,2 mint leaves
- Start by putting the dry ingredients (Flour, cocoa powder, sugar, a pinch of salt, baking powder and baking soda) in one small bowl and give them a good whisk! Make sure the cocoa powder is well mixed in with the other ingredients. Set aside.
- In the next step we will be separating the eggs and bringing the minty flavor to the flapjacks! Place one big bowl and the remaining small bowl in front of you and crack the eggs while making sure to put the egg white into the big bowl and the egg yolk into the small bowl.
- Add 50g of vegetable oil to the egg yolk and whisk until the two are combined. Set aside and take care of the other eggs: add one to two drops of mint aroma to the big bowl and whisk the egg white until it is foamy and then pour in 100ml of buttermilk. Mix. Next the yolk-oil-mixture into the big bowl and blend again.
- Last remaining step of the batter preparation - add the already prepared dry ingredients to the big bowl. As we always emphasize, it is important to slow down on this one: since you've beaten the egg white foamy it would be a shame to make this work undone by whisking it too hard on this step. So be careful to add the dry ingredients in small steps and by blending it smoothly.
- Finally, The fun part awaits: flipping pancakes! Preheat your pan on a medium heat. If you happen to have well coated pan, there is no additional need to add oil or butter to fry those minty bad boys (its already in the batter!) Give an amount of 1 big tablespoon in the pan and wait up till bubbles start to appear. Yeah,that is what we are going for: FLUFFY PANCAKES! Flip and collect them on a plate.
- Mint cream done and pancakes ready? Place your pancakes on a nice plate and spread the minty green cream between the pancakes. If you're going for a good looking stack, place some grated dark chocolate and/or After Eight mint chocolates next to one to two small mint leaves on top of your stack. Enjoy!
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