I’m going to be the first to admit that I’ve never eaten a traditionally made madeleine. I make mention of this since I was recently asked in a comment on one of my previous madeleine recipes if they tasted like “real” madelienes.
The only madeleines I’ve eaten are the ones I’ve made and that I’ve posted here before. The only wheat-laden madeleines I’ve seen around here are at Starbucks, sealed in a plastic package and sold in threes, by the tip jar and I’ve never tried them simply because – truth be told – I like mine. (I hope that doesn’t make me sound like a snob!)
It’s almost a month since I last posted a chocolate recipe, so I hope it isn’t too soon to be posting another.
This recipe I’d actually marked down a long time ago – cough, two years ago – and only made it just this month. No time like the present, right? Everyone here has loved them and I’ve made them several times already. Using either almond flour or pecan flour doesn’t seem to make a noticeable difference in flavour, so use what you have on hand or prefer. They’re soft and moist, almost on the plush side. The olive oil works nicely with the cocoa and can be tasted even after baking (usually an issue when baking with olive oil), so be sure to use a good, quality oil.
Last Sunday my brother wanted pancakes. It was when I started looking for a recipe – starting here on my blog, of course – that I realized I did not have a basic or standard pancake recipe already posted, unless one can count these coconut flour pancakes. But I did not have coconut flour on hand. So, gathering what flours I did have on hand and scouring the Internet for gluten-free pancake recipes, I came up with these.
They were originally chocolate pancakes, with chocolate chips and strawberries, from With Style and Grace. I didn’t change much, except for leaving out the cocoa powder and not using either chocolate chips or strawberries. I added an extra egg, and also used honey. My Mum found a blackberry blossom honey and it is exquisite: it’s sweet like sugar and really lends itself to everything we’ve used it in (flognarde, especially chocolate sauce, and now these pancakes).
In short, these pancakes were a hit! They’re fluffy and don’t at all become tough as they cool. We ate them with butter and drizzled honey or jam spread on top. I needed to make a double recipe, in fact; while all the while that song from Matilda started to play in my head. (If you’ve seen the movie, I’m sure you know the one. One of my favourite scenes from the movie was with Matilda making pancakes.)
In my first year of food blogging I posted a recipe for a chocolate sauce that uses just coconut milk, cocoa powder, and honey. It’s a sauce and it can also thicken to the consistency of a pudding after a time in the fridge (strangely, this has only been the case with canned coconut milk without any gums; when I made it with a brand of canned coconut milk that had guar gum, it never became as thick as pudding and remained a sauce). I’ve been making it again recently (a lot) and it was with this in mind that I decided to experiment and use it as a base for a chocolate mousse.