Recipes| Brunch| Double Chocolate Pancakes

Double Chocolate Pancakes

For a The secret of a memorable breakfast: Turn every morning into a special moment with our double chocolate pancakes, a delight that turns the ordinary into extraordinary. sweet breakfest!

1 Hazelnut Praline Fondue can (425 g)
500 ml (2 cups) all-purpose flour
45 ml (3 tbsp.) cocoa powder
45 ml (3 tbsp.) granulated sugar
10 ml (2 tsp.) baking powder
1.25 ml (1/4 tsp.) salt
2 eggs
430 ml (1 3/4 cups) milk
5 ml (1 tsp.) vanilla extract
15 ml (1 tbsp.) butter
250 ml (1 cup) raspberries
250 ml (1 cup) blueberries
250 ml (1 cup) blackberries

Follow the instructions on the package to heat the Hazelnut Praline Fondue. Open the can and let cool slightly.
In a bowl, mix the flour with the cocoa powder, sugar, baking powder and salt.
In another bowl, whisk the eggs with the milk, vanilla and half the fondue. Place the can containing the rest of the fondue in a bowl of hot water.
Gradually add the dry ingredients to the wet ingredients and use a wooden spoon to stir until smooth and well combined.
In a nonstick skillet, melt a little butter over medium heat. Pour about 60 ml (1/4 cup) of batter into the skillet. Cook for 1–2 minutes on each side. Set aside on a plate. Repeat with the rest of the batter to make 16 pancakes.
Pour the rest of the fondue over the pancakes, then top with fruits.