I have a friend who wants to make American-style chocolate pancakes for breakfast in Mother's Day.
That's alright and there are plenty of recipes laying around, but the thing is she would like to use some bar chocolate she has laying around, melting it and using it in preparing the batter instead of using cocoa.
I've tried to convince her to use the chocolate for other purposes (chocolate chips, making ganache or syrup for the pancakes, using it in other recipes or otherwise saving it for later), but she seems… unbending.
I've found only a couple recipes using melted chocolate in the batter (and they don't have many reviews), but a multitude of well tested/reviewed recipes using cocoa powder.
Is there a reasonable way to adapt recipes using cocoa powder, or should I just tell her it's helpless?
EDIT: The chocolate is milk chocolate (which in my country must contain at minimum 25% cocoa solids), but does not divulge its percentage. Its ingredients are sugar, whole milk powder, cocoa butter, cocoa liquor, vegetable shortening, lactose, cocoa powder, anhydrous milk fat, emulsifiers (soy lecithin and polyglycerol polyricinoleate) and flavouring.
Nutritional information in the image below (quantities per 25g of chocolate).
Best Answer
Perhaps she could make "regular" pancakes and use the melted chocolate candy bar in place of traditional syrup?
Imagine, a stack of hot pancakes with melted chocolate poured over them... perhaps a fresh strawberry on the side. oh my! I might have to make some for myself!