Ingredients

  • THE CHOCOLATE SAUCE:
  • 150 g milk chocolate covering
  • 150 ml cream
  • 1 pinch of cinnamon
  • THE PANCAKES:
  • 40 g hazelnuts
  • approx. 100 g butter
  • 120 g flour
  • 2 tablespoons ground hazelnuts
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 50 g brown sugar
  • 1 egg
  • 50 ml milk
  • 100 ml buttermilk
  • 2 Kanzi® apples (each approx. 180 g)
Watch the cooking video

Cooking Instructions

  1. For the chocolate sauce, chop the chocolate covering and place in a bowl. Bring the cream and cinnamon to a boil and pour over the chocolate covering, allowing it to melt while stirring. Place sauce aside.
  2. For the pancakes, roast the nuts in a dry frying pan until they begin to lose their skin. Remove and allow them to cool. Rub off the skin and crush the nuts with a rolling pin.
  3. Melt 30 g of butter. Mix the flour, ground nuts, baking soda and salt. Add the sugar, egg, milk and buttermilk and stir until smooth. Stir in the melted butter and hazelnuts. Let the batter sit for approx. 30 minutes.
  4. Wash the apples and rub them dry. Use a corer to remove the cores. Cut the apples in 1/2 to 1 cm thick rings (12 apple rings are needed from the center; use the rest for another recipe).
  5. Remix the batter. Using a large non-stick pan, make 3 portions of 4 pancakes. For each portion, heat 1 tablespoon of butter in the pan. For each pancake, add 1 heaping tablespoon of batter. Cook on medium heat for about 3 minutes. Slightly press 1 apple ring onto the pancake and cook another 3 minutes. Add 1 tablespoon of butter, carefully flip the pancake and cook for about 4 more minutes until done. Keep the pancakes warm until all of the pancakes have been cooked. Sprinkle the pancakes with powdered sugar and serve with the chocolate sauce.