The Ranch Country Club’s Executive Chef Steve Weber regularly shares his favorite recipes, cooking techniques and kitchen tips. We invite you to learn more about his impressive career and our dining services and events.
We also invite our members to reserve their table now for our Valentine’s Day 2017 dinner.
Chocolate Griddle Cakes with Chantilly Cream and Raspberries
For Griddle Cakes:
1/2 cup unsweetened cocoa powder (Dutch processed preferred, but not required)
1 1/4 cup all-purpose flour
1 cup sugar
1/2 tsp baking soda
Pinch of salt
1 egg yolk
3/4 cup buttermilk
1/4 cup neutral oil (such as Canola)
1 tsp vanilla
1 recipe Chantilly (follows)
1/2 cup heavy whipping cream
1/2 tsp vanilla extract of the seeds from half a bean
1/4 cup powdered sugar
For griddle cakes: Combine the dry ingredients thoroughly, breaking up any lumps. Mix the wet ingredients in another bowl until smooth, then gently mix into the dry ingredients with a wooden spoon (or similar) until just incorporated. Drop by quarter cups onto a lightly greased medium-hot griddle and flip when bubbles start to break. Finish cooking until they spring back when you touch them.
For the Chantilly: Use a mixer with a whip attachment or hand held mixer to start slowly whipping the ingredients, gradually getting faster until the product is light and fluffy. Be careful not to over mix or the Chantilly will separate into butter.
Stack the cakes and top with Chantilly and berries.
Serve with your favorite coffee (mine is Jacobs Kronung — available at German specialty stores or Amazon.com).
Coffee tip: Whole beans yield a better product if you have the equipment to grind them.