In August, I competed in a completion thrown by Chefs Roll in collaboration with Callebaut, home of the finest Belgian chocolate. Out of the 10 categories that were open to compete in, I entered in 4 of them. One of the categories was Breakfast Breads and so I made these pancakes. Although they did not progress to the second round, they were very delicious and very different than any pancake I had ever made before.
The pancake itself is savory and creamy with a touch of sweetness from the honey and a hint of acid from the lemon juice added to the batter and the lemon zest garnishing the top. You can omit the nuts if that’s not your thing, but I found that the crunch they provided was absolutely fantastic paired with the creaminess of the pancakes. Unfortunately, I did not take a lot of pictures of the pancakes because I only needed one to submit for competition, but if you’ve made a pancake before, it should be a pretty straightforward process. Good luck, and good eating.
Find these tasty pancakes here.