Not an ordinary pancake

Uneori lucrurile ies mai bine când sunt facute cu relaxare. Cel mai bun aluat de clatite l-am facut intr-o viteza de a satisface o pofta frivola.

Ce imi confirm si reconfirm este ca aluatul de clatite e cu atat mai reusit cu cat e lasat sa se odihneasca si e potrivit la o consistenta mai fluida.

Dar povestea nu e atat despre clatita in sine cat e despre ceea ce am pus in ea.

M-am rasfatat cu un sos de ciocolata cu lapte, facut de la zero in casa, la care am adaugat alune prajite si stafide. Combinatia a fost dementiala!

Untul de cacao si uleiul de cocos au fost topite la temperatura mica, apoi imbogatite cu cacao si zahar, un cub de unt si lapte pana la obtinerea consistentei potrivite. Consistenta trebuie verificata racind in totalitate crema.

Amestecul de unt de cacao, ulei de cocos si cacao poate fi inlocuit cu o ciocolata neagra, in lipsa ingredientelor brute, ajustând cantitatea de unt, zahar si lapte in functie de procentul de cacao pe care il are ciocolata.

Alunele prajite pot fi inlocuite cu succes cu alte tipuri de nuci, iar stafidele cu alte feluri de fructe uscate, important fiind in final jocul de arome din conbinatia ciocolata-nuci-fructe uscate.

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English

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Sometimes things goes better when we are relaxed. The best pancake dough I`ve ever made was done in a hurry to satisfy a frivolous lust. What I confirm and reconfirm is that the pancake dough is better when is rested for awhile and is suited for a more fluid consistency. But the story is not about the pancake, is about the filling. I spoiled myself with a milk chocolate sauce made from scratch in the house, adding some fried peanuts and raisins. The combination was demential! Cocoa butter and coconut oil were melted at low temperature, then enriched with cocoa powder and sugar, a cube of butter and milk, until the right consistency is achieved. Consistency must be checked by thoroughly cooling the sauce. The mixture of cocoa butter, coconut oil and cocoa powder can be replaced with a dark chocolate in the absence of raw ingredients, adjusting the amount of butter, sugar and milk depending on the percentage of cocoa in the chocolate. Hazelnuts can be successfully replaced with other types of nuts, and raisins with other dried fruits, the main objective being the ultimate mix flavor of chocolate-nuts-dried fruits.