Award-winning pastry chef never ceases to amaze with his inventive desserts. Now the man behind the Cronut and has come up with a brand new creation – just in time for Valentine's Day.
Behold, Ansel's Double Chocolate Champagne Pancakes, which, as the name implies, combine two Valentine's favorites — chocolate and bubbly — into a recipe worthy of breakfast in bed.
The pancake mix itself comes in the cutest champagne bottle, available through Valentine's Day at Dominique Ansel's Soho bakery and West Village kitchen in New York City.
Or, you can make the mix yourself following the recipe below. Just add milk, eggs and your favorite Champagne or bubbly (which will help give your hot cakes extra fluff).
Consider your Valentine's Day planned.
Double Chocolate Champagne Pancakes
By Dominique Ansel
Makes 6-8 pancakes
1 cup AP flour
1¾ tsp baking powder
1/3 cup sugar
4 tsp cocoa powder, sifted
1 tsp salt
2 oz semi-sweet chocolate chips
1/4 cup milk
1 large egg
1/4 cup 2 tbsp champagne
1. In a mi bowl, whisk together flour, baking powder, sugar, cocoa powder, salt, and dark chocolate chips.
2. Add milk and egg and whisk together part way (do not fully combine). Add Champagne, then mix until evenly combined. Let batter rest for 5 minutes.
3. Spray non-stick griddle or skillet with cooking spray. Heat pan over medium-high heat until hot. Pour ¼ cupfuls of batter into pan (do not crowd the pan). Cook until small bubbles begin to form and the pancake edges start to dry, about 2-3 minutes. Flip and cook on the other side until the centers spring back, about 1-2 more minutes. Serve with maple syrup and fresh berries or chocolate shavings on top.