• Venezuelan Pan Cakes
  • Venezuelan Pan Cakes
  • Venezuelan Pan Cakes

Venezuelan Pan Cakes

Preparation Time: 30 mins
Cooking Tme: 30 mins
Serving: 9



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Brunch is certainly not the time to count calories. Feel free to add blueberries, nuts and sultanas to this recipe if you like. The syrup can be made in advance and stored in the fridge.

About Chef
Mawana Select Exclusive

Mawana Select Exclusive

Joined: July 25, 2013
Total Recipies: 50 (View)

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  • Place all the pancake ingredients except the butter in a blender or food processor and whizz until a smooth, thick batter is formed. Let the batter rest while you make the syrup.
  • Dissolve the salt in the water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour on to the chocolate in a bowl and whisk until smooth.
  • Heat the butter in a nonstick frying pan until it sizzles. Spoon in the batter and cook on a medium heat until bubbles appear on the surface of the pancake, then carefully turn over and cook for another 1 to 2 minutes.
  • Place the pancakes on a plate and cover with foil until you have cooked the entire batch. Serve laced with the warm syrup.



  • 25g Venezuelan 100% dark chocolate, grated
  • 200g buckwheat or spelt flour 
  • 1 egg 
  • 45g Mawana Select Brown sugar 
  • 350ml milk 
  • 2 tsp bicarbonate of soda 
  • 1 tsp vanilla extract 
  • 25g unsalted butter, for frying
  • A pinch of sea salt 
  • 50ml water
  • 250ml maple syrup 
  • 100g dark chocolate (70%), broken into pieces