Happy BIRTHDAY WEEK everyone!!!
Let the celebration begin with this MALTED PUFFY PANCAKE smothered in CHOCOLATE MAPLE FUDGE and topped with ALL THE SPRINKLES!!!!
It’s a CELEBRATION!
Everyone know that Chapelle sketch?
So this week we are ALL about birthdays. I like to draaaaaggg my birthday out to last for a solid week (more if I can swing it). In fact, I like to act like every week is my birthday, but I only mention it at this time of year, because people to tend to look at me sideways the rest of the time.
So yeah, look forward to a whole week of BIRTHDAY THEMED fun here on The Sugar Hit! I’m talking sprinkles, sparklers, candles, hot fudge, pancakes and cakes. Because I never aged past 6, and 6 year olds know how to have a good time!
So what is this ginormous beast of a pancake, you ask? Well, friends, it’s my masterpiece. I took this Emperor’s Pancake and added that sweet sweet Birthday Flava. First I malted it up, replacing some of the flour with Horlicks (malt powder). Then, I concocted a fudge sauce out of bittersweet chocolate, smoky maple syrup and my favourite friend for fudge, condensed milk.
The condensed milk gives the fudge that almost chewy characteristic of good hot fudge, and the maple adds depth of flavour as well as sweetness. It also takes this undeniably into the realm of breakfast, right? Maple = Breakfast! It’s bulletproof.
This is the perfect breakfast in bed treat to make if you know anyone who is under the age of about 12. OR if you know anyone who’s tastes never matured past the age of about 12. OR if you know anyone who LOVES FUN!
Oh and also, totally inspired by Izzy of Top With Cinnamon – I made you this gif. It’s a gift gif, from me to you. Happy Birthday!
Malted Puffy Pancake with Maple Hot Fudge Sauce
An original recipe by Sarah Coates for The Sugar Hit
Serves 3 or 6 as part of a larger brunch. Or one very special birthday boy or girl!
3/4 cup + 2 tbsp plain flour
2 tbsp malt powder
1 1/2 tsp baking powder
1 cup milk
2 tbsp sugar
2 tbsp butter
For the Sauce:
1/2 cup condensed milk
2 tbsp maple syrup
50g 70% dark chocolate
Sprinkles and ice cream, to serve
First, make the chocolate maple fudge sauce, by melting the condensed milk, maple and chocolate together in the microwave. Stir until smooth and set aside.
In a large bowl combine the flour, malt, baking powder, milk and egg yolks, whisking to make a smooth batter. In a separate bowl, whip the egg whites to soft peaks. Continue whipping, and gradually add the caster sugar until the egg whites form stiff, glossy peaks. Place a 25cm non-stick pan that has a lid on to a low heat, and place half the butter into the pan to melt.
Once the butter is almost melted, quickly fold the egg whites into the batter until well combined. The butter should now be fully melted, so quickly pour the batter into the pan and place the lid on. The pancake will need around 4 minutes on the first side, it should be nicely browned on the bottom (use a spatula to peek), and setting on the top. Slide the pancake out onto a large flat plate, using your spatula to assist, and place the remaining butter into the pan. Let it melt and then drizzle the melted butter over the top of the pancake on the plate. Place the now empty skillet over the top of the pancake and flip the whole plate/pancake/skillet upside down, so the pancake is back in the skillet. BE CAREFUL. The second side will need another 3 and a half minutes, and then your done. Slice it up, douse it with mapley fudge sauce and sprinkle on your sprinkles!