Paul Yochum

Paul Yochum

Milk Chocolate Raspberry Pancakes

• Quick & easy (production)
• Comfort Foods

Elevate your breakfast table with these delicious pancakes

Level:

Easy

Makes:

8 Pancakes

Shelf life:

1 hour

Conservation:

Room Temperature

Video:

Demonstration videoMilk Chocolate Raspberry Pancakes

Play video: Demonstration videoMilk Chocolate Raspberry Pancakes

Milk Chocolate & Raspberry Pancakes

Ingredients: Milk Chocolate & Raspberry Pancakes

• 8.8 oz

  All purpose flour
• 1.8 oz

  sugar
• 0.5 oz

  baking powder
• 0.1 oz

  baking soda
• 0.2 oz

  salt
• 3.5 oz

  eggs
• 1.8 oz

  Vegetable oil
• 12.3 oz

  milk
• 0.3 oz

  vanilla extract
• Q.S.

  Callebaut Milk Chocolate - 823 - 5kg Block
• Q.S.

  frozen raspberries
• Q.S.

  Carma TOPPINGS & SAUCES – TOPPING SMOOTH RASPBERRY – 1KG BOTTLE

Preparation: Milk Chocolate & Raspberry Pancakes

1. Combine dry ingredients in a bowl with a whisk
2. Combine wet ingredients in a bowl with a whisk
3. Mix dry mixture into wet ingredients
4. Griddle over 163°C (325°F), sprinkling with Callebaut 823 Milk Chocolate and raspberries over the batter
5. Flip and continue to cook until golden brown
6. Transfer to a plate and dust with confectioners sugar and a drizzle of Carma Raspberry Sauce

Tools

• Whisk
• Bowl (s)
• Microplane
• Spatula
• Griddle
• Fine Sift

Applications

• Pancakes & Crepes & Waffles