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Recipe:pancake cake with chocolate and hazelnut crunch

Recipe:pancake cake with chocolate and hazelnut crunch

This festive pancake cake is definitely Christmas breakfast worthy! We made these plant-based pancakes with melted chocolate (plant-based too!) and crunchy hazelnuts…

Ingredients

For 12 people

For the pancakes

  • 800 grams of wheat flour
  • 8 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1600 milliliters of plant-based milk
  • Blue Band Liquid for baking every day

For the hazelnut crunch

  • 150 grams roasted hazelnuts
  • 40 milliliters of water
  • 125 grams of sugar

For the chocolate sauce

  • 400 grams of vegetable dark chocolate, with less sugar
  • 4 tablespoons agave syrup
  • 100 milliliters Blue Band Liquid Every Day

To serve

asterisks (optional)

 Preparation method

  1. Mix the wheat flour with the cornflour, baking powder and vegetable milk until smooth.
  2. Heat some liquid margarine in a frying pan. Pour a little batter at a time into the frying pan and fry the pancakes until golden brown. Let the pancakes cool down.
  3. Make the hazelnut crunch or nougatine by bringing the water and sugar to the boil in a saucepan. Do not stir and wait until the caramel turns golden.
  4. Create the hazelnuts through the caramel. Spread on a baking tray lined with baking paper and let the mixture cool.
  5. Chop the caramelized hazelnuts or use a food processor.
  6. Make the chocolate sauce by melting the chocolate au bain-marie. Add the agave syrup and liquid margarine and stir well.
  7. Spread a layer of chocolate sauce on each pancake and place a new pancake on top. Sprinkle some of the nougatine on every fifth pancake, but save some for the top as well.
  8. Spread the last bit of chocolate sauce generously over the top pancake. It may drip a little over the sides. Sprinkle the rest of the nougatine over it.

Serve with stars for an extra festive effect.

Blue Band recipe and image