Every once and awhile a girl needs to splurge. Of course, splurging best done with other girlfriends. Girlfriends who love all things chocolate. I hope you can forgive me for what I am about to share with you for it is sweet. It is chocolaty. It is Swedish. I need not explain further.
Let your hens know that you will be needing six golden eggs in the morning. Place them into a bowl. The eggs, not the hens.
Cows can be a little moooody, so let them know two days in advance that you will be needing two and half cups milk. Add milk to eggs.
Sift 2 cups sifted flour, 1 1/2 teaspoons salt and 3 tablespoons sugar into a separate bowl. Sifting is a big deal. Especially today. Take the time. Besides, it will make you feel so very happy to see the soft, lump-free flour.
Slowly add the milk & eggs into the flour mixture, whisking as you pour.
Whisk in two tablespoons of melted butter.
For the win, there are a few tips you need to know when cooking pancakes of any kind:
Place your burner on low heat. Low? Yes, low. I know, I know, it is terribly tempting to turn it on high but these are not the kind of black Swedish pancakes you will want to eat.
Use a heavy-duty, smooth, unscratched teflon surface. Yes, you can use other pans but this one has worked the best for me. Do not use oil or butter. With teflon, you won’t need to use either one!
Wait a few minutes for pre-heat. Like your oven, it is important for your pan to be pre-heated. If too cold, your pancake will go all over the place and not form. If too hot, you will have blackened pancakes. Turn burner down & wait again until pan reaches the new, lower temp.
After pan is pre-heated, pour about 1/3 cup of pancake batter into pan. You will first see bubbles forming and popping around the edges. Then..
… see the bubbles in the middle? That’s what we’re waiting for. After a few of those have formed, flip. These pancakes are especially easy to flip since they firm up quickly. They will hardly need any cooking time on the second side.
Once you have a good grip on the griddle (or a helper), start a double boiler.
A saucepan with about an inch of water in it with a smaller pan placed over it will work just fine.
If you have visited Taste Hope before, you can skip this part as you have heard me say this in every chocolate post but I must repeat for those who are not familiar. Make double, triple sure that the top pan is completely dry before adding chocolate. Chocolate hates water and will never forgive you if bring them together.
Okay, now that we have cleared that up, please add 3 cups of semi-sweet chocolate chips, 4 ounces of softened cream cheese and 1 3/4 cups of heavy whipping cream to the top pan.
Turn on medium-low heat, stir and watch with wonder.
I know it’s difficult, but for a moment we shall step away from the chocolate and back to the pancakes. Whisk in about 1/4 cup of sifted Hershey’s dark chocolate powder to the last half of the Swedish pancake batter.
Yeah, kinda like that. Cook remaining pancakes. By the way, this recipe makes about 20 five-inch pancakes so I hope you and your girlfriends are hungry. I didn’t get a good picture of the chocolate pancakes while they were griddling, so let’s take a look at that chocolate ganache again, shall we?
I know, right?
To give the appearance of healthy, top with sliced bananas.
To give the appearance of smaller portions, zoom in closer.
More ganache? Oh sure.
Thank you, chickens. Thank you, cow. Thank you, Sweden.