For the pancakes:
- 25g Venezuelan 100% dark chocolate, grated
- 200g buckwheat flour
- 1 free-range egg
- 45g light muscovado sugar
- 350ml milk
- 2 teaspoons bicarbonate of soda
- 1 teaspoon vanilla extract
- 25g unsalted butter, for frying
For the syrup:
- Pinch of sea salt
- 250ml dark maple syrup
- 100g 70% dark chocolate, broken into pieces
- Place all the pancake ingredients (except the butter) in a blender or food processor and whizz until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.
- To make the syrup, dissolve the salt in 50ml water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour on to the chocolate in a bowl and whisk well until smooth.
- Heat a crêpe pan or non-stick frying pan until quite hot and melt a generous wedge of butter until it sizzles. Spoon a small or large amount of the batter into the pan, depending on whether you want to make American pancakes or crêpes. Leave to cook on a medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1 to 2 minutes. Place the pancakes on a plate and cover with foil until you have cooked the entire batch.
- Serve the pancakes laced with the warm syrup – be generous as the pancakes soak up a lot!