Pancakes with white chocolate sauce | Recipe
Filled with homemade rhubarb compote
Text:
Katharina Kuhlmann
Photography:
© Marzia Balza
15 April 2026
These spring pancakes are topped with a fresh fruit filling and a creamy chocolate sauce. These simple pancakes cook up quickly in the frying pan and can be kept warm in the oven. The rhubarb – which, botanically speaking, is actually a vegetable – is simmered with a little sugar until soft, which helps to balance out its bitter taste. The special highlight of this recipe is a white chocolate sauce made from white cooking chocolate and cream, which makes these pancakes something truly special. The recipe is quick and easy to make and is perfect for a leisurely breakfast or as a sweet snack between meals.
Why the "White Cooking Chocolate" goes perfectly with these pancakes
Cooking chocolate is perfect for baking. Whenever cakes, tarts and pastries need to be coated or decorated with chocolate, cooking chocolate is the better choice. But the higher cocoa butter content compared to regular chocolate is also very advantageous for creamy sauces and ganache. To make a sauce or ganache, the couverture is first chopped or broken into pieces and then poured over with hot cream. Once melted, it is stirred into a creamy sauce.
White cooking chocolate has a more subtle and sweeter flavour than dark or milk cooking chocolate and works very well in combination with fruit. In these pancakes, it balances out the tartness of the rhubarb and thus harmonises perfectly with the sweet dish.
RECIPE: PANCAKES WITH WHITE CHOCOLATE SAUCE
Ingredients
Serves 6
For the pancakes:
2
eggs
300 ml
milk
30 g
sugar
150 g
flour
1 pinch
salt
For the chocolate sauce:
250 g
cream
120 g
VIVANI White Cooking Chocolate
For the rhubarb compote:
500 g
rhubarb
6 tbsp
sugar
Also:
sunflower oil
icing sugar
making
working time
30 minutes
level of difficulty
easy
N°
01
Place the eggs, milk and flour in a bowl and whisk together. Add the sugar and salt and stir until all the ingredients are well combined.
02
Heat a little oil in a frying pan. Pour in a ladleful of pancake batter and spread it out in the pan.
03
Fry the pancake for about a minute on each side. Repeat the process until all the batter is used up. Keep the pancakes warm (e.g. in the oven).
04
For the chocolate sauce, break the chocolate coating into small pieces and place in a bowl.
05
Bring the cream to the boil very briefly and pour it over the chocolate. Leave to stand for one minute, then stir with a whisk until the chocolate has completely melted and you have a smooth, runny sauce.
06
Cut the rhubarb into long pieces. Place in a saucepan with the sugar and simmer over a medium heat until the rhubarb is soft.
07
Fill the pancakes with a few tablespoons of white chocolate sauce and rhubarb compote. Fold them over, dust with a little icing sugar if desired, and serve warm.
This is VIVANI
For 25 years, VIVANI has been developing high-quality organic chocolate from sustainably grown cocoa beans. The brand from Bochum (Germany) stands for ecological cocoa cultivation, transparent supply chains and responsibility along the entire value chain. VIVANI was awarded “The National German Sustainability Award” for this commitment.
Production takes place at the traditional Weinrich chocolate factory in Herford, where each bar is created with a great deal of expertise and craftsmanship.
White Cooking Chocolate
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