We got excited about a new range from Greenpan (we've been using Greenpan for a decade), couldn't wait to have fun putting it through its paces, and thought we'd share a recipe we thought you might love.
The Copenhagen range
The Greenpan Copenhagen range is their latest high end offering. Matt black and brushed steel, it's solid, understated and gorgeous. We know the technology behind the performance - Greenpan's latest natural mineral non-stick coatings are a joy to use (and wash up). We like to keep our range in constant use to really get a feel for the performance, and Copenhagen keeps delivering for us - well worth checking out. Now... on to the chocolate.
The Greenpan Copenhagen range is their latest high end offering. Matt black and brushed steel, it's solid, understated and gorgeous. We know the technology behind the performance - Greenpan's latest natural mineral non-stick coatings are a joy to use (and wash up). We like to keep our range in constant use to really get a feel for the performance, and Copenhagen keeps delivering for us - well worth checking out. Now... on to the chocolate.
Chocolate pancakes
Ingredients
Ingredients
- 360 ml milk (whole if you’re feeling super-indulgent), soya – it all works.
- 3 large eggs
- 45 g butter (melted)
- 2 tsp vanilla
- 50 g white or brown sugar
- ½ tsp salt
- 100 g flour
- 40 g cocoa powder (We got ours from Paul A Young. If you’re ever in the vicinity of one of his London stores – best chocolate in London)
Method
Place the sugar, salt, flour, and cocoa in a bowl, and whisk to combine.
Slowly add the milk whilst whisking to create a smooth mixture. Do not over-work it, just ensure there are no lumps.
Once you have a smooth mix, add eggs and butter, and whisk them in. Add the rest of the milk and mix until smooth.
Heat a little butter in the pan (a silicone brush is so useful for quickly giving the pan an even coating), spoonful a small ladle into the centre, tilt to coat, cook for 2 mins on each side. Keep warm in the oven while you cook the rest.
We served ours with cherries in kirsch and Greek yoghurt (the tart yoghurt cuts through the richness), but fruit, cream, ice cream – the accompaniment possibilities are endless.
Thanks to Dini Kodippili for the idea for this recipe.
Happy cooking
The Season team
Place the sugar, salt, flour, and cocoa in a bowl, and whisk to combine.
Slowly add the milk whilst whisking to create a smooth mixture. Do not over-work it, just ensure there are no lumps.
Once you have a smooth mix, add eggs and butter, and whisk them in. Add the rest of the milk and mix until smooth.
Heat a little butter in the pan (a silicone brush is so useful for quickly giving the pan an even coating), spoonful a small ladle into the centre, tilt to coat, cook for 2 mins on each side. Keep warm in the oven while you cook the rest.
We served ours with cherries in kirsch and Greek yoghurt (the tart yoghurt cuts through the richness), but fruit, cream, ice cream – the accompaniment possibilities are endless.
Thanks to Dini Kodippili for the idea for this recipe.
Happy cooking
The Season team
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