In Swedish mini pancakes are called “plättar” You need a special pan to make these, but the batter is a standard pancake batter so you can make big ones if you like.
Fresh red currants
Ingredients 4 servings
2 eggs (100 g (3.53 oz))
100 g (3.53 oz) wheat flour
200-250 ml (8.45 fl oz) milk
20 g (0.71 oz) unsalted butter
120 g (4.23 oz) sugar
50 g (1.76 oz) cocoa powder
110 g (3.88 oz) water
20 g (0.71 oz) cocoa butter
Whisk the eggs with 100 ml (3.38 fl oz) milk and all of the flour until the batter is smooth.
Add the rest of the milk and whisk.
Preheat a mini pancake pan.
Add some butter and fry the pancakes. Add a small amount of butter to the pan between each pancake.
Let the pancakes cool before assembling the cake.
Stir continuously while heating up all the ingredients to 85° C (185 degrees Fahrenheit) and then let it cool down.
Stack the pancakes in a high tower.
Arrange the red currants on the plate.
Pour chocolate sauce on the pancake stack and on the plate.
Place more red currants on top of the tower.
Drizzle some more chocolate sauce on top.