Blueberry Pancakes with Chocolate Ganache and Berry Sauce

Blueberry pancakes are a delicious breakfast treat that can brighten your day. When you add a rich chocolate ganache and a vibrant berry sauce, you create a dish that is not only tasty but also visually appealing. This recipe combines fluffy pancakes, creamy chocolate, and fresh berries, making it a perfect choice for brunch or a special breakfast.

Why Make This Recipe

This recipe is great for many reasons. First, it is easy to follow and takes less time to prepare. Second, the mix of blueberries, chocolate, and berries offers a wonderful combination of flavors. Lastly, it is a fun and unique way to enjoy pancakes, making it a perfect dish for family gatherings or special occasions.

How to Make Blueberry Pancakes with Chocolate Ganache and Berry Sauce

Ingredients:

135g flour
1 tsp baking powder
1/2 tsp salt
2 tbsp brown sugar
130ml milk
1 large egg
2 tbsp melted butter, plus extra for cooking
250g blueberries
50g unsalted butter (for ganache)
150ml double cream (for ganache)
3 heaped spoons of Nutella (for ganache)
150g raspberries (for berry sauce)
200g pomegranate seeds (for berry sauce)
100g blueberries (for berry sauce)
50g cherries (for berry sauce)
50g goji berries (for berry sauce)
5 tbsp brown sugar (for berry sauce)
2 tbsp corn-starch (for berry sauce)
3 tbsp lemon juice (for berry sauce)

Directions:

Prepare the dry ingredients: In a large bowl, sift together the flour, baking powder, and salt.
Mix wet ingredients: In a separate bowl, whisk together the egg, brown sugar, and melted butter.
Blend blueberries & milk: Using a blender, blend the milk and blueberries until smooth. Add this to the egg mixture and whisk until fully combined.
Combine wet & dry ingredients: Gradually add the wet mixture to the dry ingredients. Beat using a hand mixer until you get a smooth, thick batter. Let the batter rest for a few minutes.
Cook the pancakes: Heat a non-stick frying pan over medium heat and melt a knob of butter. Pour a ladle of batter into the pan. Once bubbles appear on the surface, flip the pancake and cook until golden brown on both sides. Each pancake should rise to about 1 cm thick.
Repeat until all batter is used: Stack the pancakes as you go.
For the chocolate ganache: Combine all the ganache ingredients in a small pan. Heat over medium heat, stirring until the butter melts and the mixture forms a smooth sauce (2-3 minutes). Remove from heat and let it cool slightly.
For the berry sauce: Place all berry sauce ingredients in a saucepan over medium heat. Stir until the sauce thickens and the sugar melts. Allow the sauce to cool before serving.
To assemble: Stack the pancakes into a tower, drizzle with ganache, pour berry sauce over the top, and serve immediately with fresh fruits.

How to Serve Blueberry Pancakes with Chocolate Ganache and Berry Sauce

Serve these pancakes warm, stacked high, and generously drizzled with chocolate ganache. Add a colorful selection of fresh fruits such as berries and pomegranate seeds for an extra pop of flavor and color. Pair this delightful stack with a cup of coffee or tea for a perfect meal.

How to Store Blueberry Pancakes with Chocolate Ganache and Berry Sauce

If you have leftovers, store the pancakes in an airtight container in the fridge for up to two days. The chocolate ganache and berry sauce can be stored separately in the fridge for up to a week. To reheat, simply warm the pancakes in a microwave or pan over low heat.

Tips to Make Blueberry Pancakes with Chocolate Ganache and Berry Sauce

Make sure not to overmix the pancake batter; a few lumps are okay.
Use fresh or frozen blueberries, depending on your preference. If using frozen, don’t thaw them to reduce mushiness.
Adjust the thickness of the ganache by adding a little more cream if it’s too thick for your taste.

Variation

If you want a healthier twist, you can use whole-wheat flour instead of regular flour. You can also replace Nutella with a dark chocolate spread for a richer flavor. For a different berry sauce, try swapping the fruits with strawberries or blackberries.

FAQs

1. Can I make the pancake batter ahead of time?
Yes, you can prepare the batter the night before and keep it in the fridge. Stir it gently before cooking in the morning.

2. Is it possible to use other fruits for this recipe?
Absolutely! You can use any berries you like, or even diced bananas or apples as a great alternative.

3. Can I make this recipe vegan?
For a vegan version, replace the egg with a flax egg, use plant-based milk, and substitute melted coconut oil for butter in both the pancakes and the ganache.