Doncake Surprise Pancake Donut (Print Version)
Fluffy pancake donuts filled with raspberry ganache, dipped in chocolate glaze—crisp, gooey, delightfully messy.
# Ingredients:
→ Raspberry-White Chocolate Ganache Filling
01 -
100 g fresh raspberries
02 -
100 g white chocolate, finely chopped
03 -
60 ml heavy cream
→ Pancake Donut Batter
04 -
250 g all-purpose flour
05 -
2 tablespoons granulated sugar
06 -
1.5 teaspoons baking powder
07 -
0.5 teaspoon baking soda
08 -
0.25 teaspoon salt
09 -
2 large eggs
10 -
250 ml buttermilk
11 -
60 ml whole milk
12 -
60 g unsalted butter, melted and cooled
13 -
1 teaspoon pure vanilla extract
→ For Frying
14 -
1 litre neutral oil, such as canola or sunflower, for deep frying
→ Milk Chocolate Glaze
15 -
200 g milk chocolate, chopped
16 -
60 ml heavy cream
17 -
1 tablespoon unsalted butter
→ Decoration (optional)
18 -
Freeze-dried raspberries, crushed
19 -
White chocolate shavings
# Steps:
01 -
Heat heavy cream in a small saucepan until just simmering. Place white chocolate and raspberries in a heatproof bowl, then pour the hot cream over them. Let sit for 2 minutes, stir until smooth and fully melted. Mash raspberries thoroughly and, if desired, strain through a fine sieve to remove seeds. Chill ganache in the refrigerator until thickened but still pipeable, about 30 to 40 minutes.
02 -
In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, buttermilk, whole milk, melted butter, and vanilla extract. Pour wet ingredients into the dry mixture and stir until just combined, taking care not to overmix.
03 -
Line a baking sheet with parchment paper. Transfer chilled ganache to a piping bag. For each doncake, scoop two heaping tablespoons of batter onto the baking sheet and flatten into a disk approximately 8 cm in diameter. Pipe a generous teaspoon of ganache into the center. Cover with an additional tablespoon of batter, then gently seal the edges and shape into a thick donut ring. Use a small round cutter to form a hole in the centre if preferred. Repeat until all batter and ganache are used.
04 -
Heat oil in a deep fryer or heavy pot to 175°C. Fry doncakes in batches for 2 to 3 minutes per side, or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Allow to cool slightly before glazing.
05 -
For the glaze, combine milk chocolate, heavy cream, and butter in a heatproof bowl. Melt gently over simmering water, stirring until glossy and smooth. Dip each doncake halfway into the glaze and set on a wire rack to allow excess to drip off and glaze to set. Garnish with freeze-dried raspberries or white chocolate shavings as desired.
# Notes:
01 -
Enhance berry flavour by adding a spoonful of raspberry jam to the ganache.
02 -
Use dark chocolate in the glaze for a less sweet finish.
03 -
Serve warm to maintain the gooey texture.
04 -
Piping the ganache ensures even filling; spooning is also possible if preferred.