Giant Vegan Pancakes with Chocolate Sauce by Zineb Hattab

Learn how to make giant fluffy vegan pancakes covered in a rich chocolate sauce, New-York style, with vegan fine-dining chef Zineb Hattab.

BYZineb Hattab,

Chef

29 November, 2021

Dietary Consideration

Vegan

serves for

ingredients

Giant Vegan Pancake Batter

All purpose flour

440 g

Brown sugar

70 g

Salt

6 g

Baking powder

35 g

Almond milk

25 g

Apple cider vinegar

25 g

Vanilla pods

1/2

Chocolate Sauce

Dark chocolate

100g Dark Chocolate pearls 68%

Almond milk

100 g

Through The Eyes is cooking closer, faster and more direct than you’ve ever seen before, as the world's best chefs reveal their recipes for classic dishes.

Zineb Hattab - executive chef, and owner of vegan fine-dining restaurant Kle in Zurich, Switzerland - will teach you all the tips, tricks and techniques required to make giant plant-based pancakes, which she serves at her restaurant in memory of the giant fluffy pancakes she once enjoyed during brunch-time in New York.

See more Through The Eyes recipes here.

Step 01

To make the pancakes

Split the vanilla pod and carefully remove the beans.

Step 02

Put the milk in a bowl and spoil it with the apple vinegar to make buttermilk.

Step 03

Add the vanilla seeds, then the baking powder.

Step 04

Mix all the dry ingredients in another bowl.

Step 05

Mix the dry ingredients into the wet, using a whisk or a stand mixer, until well incorporated and let rest, covered with a towel, for 10-15min. When there are bubbles showing in the batter it's good to use.

Step 06

Heat some seed oil in a pan, take a ladleful of batter, drop it into the pan and make sure it covers the bottom.

Top tip: at this point you can drop in blueberries, sliced bananas, nuts or peanut butter. Scatter them over the batter and then cover with another ladleful to trap them inside the pancake.