Almond Blueberry Pancakes With Godet Chocolate Ganache

One thing that sends me off to a good night's sleep with a smile pasted on my face (I can just imagine!) is imagining what I will be having for breakfast.  Or on a more realistic fact, what I will be working on in the kitchen first thing in the morning.  You know, measuring, mixing, washing and cleaning up which is a part of cooking that is my least favorite but I cannot shake off. 

My imagination runs wild at nighttime, thinking of what little indulgences I can give myself to prep my morning.  But this doesn't happen all the time because on most days, I would just have a glass of freshly squeezed orange juice, espresso and some biscuits or a slice of plain ciambellone if there is one around.   It is a healthy kind of breakfast but not really like this one.  This one is to be eaten slowly to savor every single detail of the flavors that come out from every bite. 

It's for one of those special mornings when there is something to be so sprightly about and when you want to give yourself a pat on the back for something wonderful.  Because that was the first morning when I signed an agreement that I would get compensation for some of the recipes that I would be creating.  It marked a special morning of working in the kitchen with a serious purpose.  Cooking went one step further.  It was not just to nurture my family anymore.  And I am truly happy for this turn of event. 


Almond Blueberry Pancakes with Godet Chocolate Ganache.   That's what I needed to start a significant day.

Buon weekend!  Have a good weekend!

  

Almond Blueberry Pancakes With Godet Chocolate Ganache

Ingredients:
Makes about 4 -5 regular sized pancakes

• 1/2 cup flour 00 (or all- purpose flour)
• 1/2 cup almond flour
• 3/4 cup almond milk (or regular milk)
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon butter, softened + more for buttering the pan
• 200 grams dark chocolate, chopped coarsely
• 2 tablespoons Godet white chocolate liqueur (replace with anything similar if you don't have this)
• 1/4 cup water (if you prefer it the classic ganache, replace with cream)
• 125 grams blueberries
• redcurrants (optional)
• fresh mint (optional)
• icing sugar (optional)

Directions:

1. Mix the flours, milk, salt, 1 teaspoon butter, egg and 1 tablespoon sugar in a bowl.  Mix until smooth.  Let it rest for at least half an hour in the fridge.
2.  In a bain-marie or water bath, melt the chocolate with 1/4 cup water.  When the chocolate has completely melted, add liqueur.  Let the alcohol evaporate, about 3 minutes, before turning off the fire.  Set aside.
3. Warm up a medium skillet.  Rub a bit of butter so that the pancakes won't stick.  Ladle some of the pancake mixture on the skillet then immediately drop some blueberries on the pancake.  When the pancake starts to move easily on the skillet, cook the other side.  Repeat until mixture is finished.
4. To make smaller round shapes, I used a cookie cutter with a 7.5 cm. diameter.  One pancake yielded 4 smaller pancakes.  You are free to do whatever you feel like at this point like leave the pancakes as is.  
5. Pile 4 small pancakes alternating with the chocolate ganache.
6. Pour the chocolate ganache on top then garnish with blueberries (and redcurrants if you have) and fresh mint leaves. Sprinkle with icing sugar.
7. Best when served warm.