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Kelly Cooper Root
Chocolate pancakes with ginger
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Ingredients
Directions
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Beat the buttermilk with the vanilla sugar, the self-raising flour and the cocoa into a thick and smooth batter.
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Beat the eggs and ginger through it and let the batter rest. Melt the chocolate au bain-marie.
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Heat a little oil in a large frying pan with a non-stick coating and put 2-3 pieces of batter in the pan.
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Let the batter flow out a little and cook on a low setting. Turn the pancakes over when small air bubbles are on the batter and fry briefly on the other side.
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Serve the pancakes with some melted chocolate.
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Nutrition
350Calories
Sodium0% DV0g
Fat23% DV15g
Protein20% DV10g
Carbs14% DV42g
Fiber0% DV0g
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