100 ml of milk cream
100 gr of “Franceschi” chocolate, chopped
1 cup of milk
50 gr “Franceschi” chocolate chopped and melted
3 spoonfuls of sugar
1/4 cup sunflower oil
1 ⅓ cup of flour
2 teaspoons of baking powder
1/4 teaspoon salt
For the ganache:
Heat the milk cream and pour over the chopped “franceschi” chocolate, stirring with a wire whisk until unified and smooth and creamy. Let cool until room temperature.
For the pancakes:
Heat the milk and pour over the chopped “Franceschi” chocolate, mix until unified. Let cool at room temperature.
In a medium bowl, whisk together the sugar and eggs until creamy. Add the milk with the chocolate and the oil and continue mixing until combined.
Add the flour together with the baking powder to the mixture, unify without mixing too much. It should be a thick mix. Let the mixture rest for about 10 minutes.
Heat a nonstick skillet over medium heat and add a little oil or butter. Pour about ¼ cup batter for each pancake. Cook until bubbly on top, about 2 minutes. Flip the pancake over with a spatula and cook for 1 more minute. Repeat until the mixture is finished.
Stack the pancakes on a plate and cover with the ganache. Serve immediately with strawberries or raspberries to decorate.