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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chocolate-Filled Pancakes

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Chocolate-Filled Pancakes Empty Chocolate-Filled Pancakes

    Post by Lobo Sat 13 Feb 2016, 11:23 pm

    Chocolate-Filled Pancakes Img60l
    Chocolate-Filled Pancakes
    Chocolate-Filled Pancakes Translucent
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    Prep Time: 45 minutes
    Cook Time: 35 minutes
    Servings: 10
    With a spoonful of rich chocolate ganache tucked inside, these pancakes are a special treat for a weekend brunch. Be sure the ganache is cold before placing it in the center of the pancakes; otherwise, it might seep out and burn on the pan sides. The pancakes puff up considerably, so dont overfill the wells.






    • 1K+

    Ingredients:


    • 1 1/4 cups Williams-Sonoma hot chocolate
    • 1/2 cup heavy cream
    • 1 3/4 cups all-purpose flour
    • 3/4 tsp. baking soda
    • 1 tsp. baking powder
    • 1 1/2 Tbs. granulated sugar
    • 1/2 tsp. salt
    • 3 egg yolks
    • 1 1/3 cups buttermilk
    • 1/2 cup sour cream
    • 5 egg whites
    • 5 Tbs. unsalted butter, melted
    • Confectioners’ sugar for dusting

    Directions:

    Put the chocolate in a small bowl.

    In a small saucepan over medium-high heat, warm the cream until steam rises from the surface and bubbles form around the edges of the pan. Remove from the heat and immediately pour the cream over the chocolate. Stir until the chocolate melts and the ganache is smooth. Transfer 1/3 cup of the ganache to a separate small bowl and set aside at room temperature. Place the remaining ganache in the refrigerator until firm, about 1 hour.

    In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt. Set aside.

    In a small bowl, using a whisk, lightly beat the egg yolks. Whisk in the buttermilk and sour cream. Whisk the egg yolk mixture into the flour mixture until well combined; the mixture will be lumpy. Set aside.

    In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in two additions.

    Put 1/2 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well and cook for about 2 minutes, then place 1/2 tsp. of the firm ganache in the center of each pancake. Top each with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 2 minutes more. Using 2 wooden skewers or toothpicks, turn the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and firm ganache.

    Put the reserved ganache in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Heat, stirring occasionally, until the ganache is warm and pourable.

    Dust the pancakes with confectioners sugar and drizzle with the warm ganache. Makes about 30.

    Williams-Sonoma Kitchen
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