Chocolate pancakes

Chocolate pancakes

Chocolate pancakes

Chocolate pancakes are an even tastier version of the classic pancake.

On Easter morning, these soft and fluffy pancakes are made even tastier with the addition of chocolate…perhaps taken from eggs.

If you’re a pancake lover, this version, drizzled with lots of maple syrup, will knock your socks off!

PREPARATION

8 servings

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Preparation: 5 minutes

Cooking: 2 minutes each

Difficulty: Easy

Dessert

Author: MapleFarm

INGREDIENTS

sciroppo-amber-foglia-dacero

INSTRUCTIONS

  • Heat milk in a small saucepan over low heat and add chopped chocolate while stirring until it has melted. Allow to cool.
  • In a bowl, mix the pancake mixture with the cocoa and egg and begin to stir with an electric whisk, gradually adding the warmed milk and chocolate.
  • Heat a non-stick frying pan and grease it with butter. 
  • Cook the pancakes on a low heat by pouring in 2-3 tablespoons of batter each time and let each side cook for about 1 minute.
  • Serve piping hot and drizzle with maple syrup.

Hot Cross Buns

Hot Cross Buns

Hot Cross Buns

Hot Cross Buns are soft, sweet buns traditionally eaten on Good Friday.

Originally from Anglo-Saxon countries, the recipe has also spread to Canada.

There are many legends surrounding this recipe. It is said to have beneficial effects: a small bite is enough to cure flu or seasonal illnesses.

For some they are a symbol of friendship all year round, for others they protect sailors from shipwrecks and houses from fires.

What is certain is that they are a delicious breakfast!

PREPARATION

10 servings

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Preparation: 30 minutes - 4 hours rest time

Cooking: 15 minutes

Difficulty: medium

Dessert

Author: MapleFarm

INGREDIENTS

maple-syrup-very-dark-color

INSTRUCTIONS

  • Mix 50g of flour with 25g of water and 4g of brewer’s yeast. Let the dough rest until it has doubled in size.
  • In the planetary mixer put the remaining flour, the previously prepared dough, milk, an egg, lemon peel and maple syrup.
  • Knead until the dough is sticky but homogeneous.
  • Add the salt and continue kneading.
  • Let the dough rest for a few minutes, then resume kneading and gradually add the
  • the butter in small bits. Continue to knead until the dough detaches completely from the bowl.
  • Finally, distribute the sultanas evenly.