Chocolate pancakes are a great idea for a delicious, aromatic sweet breakfast. The recipe will work even for Valentine’s Day. Just mix the ingredients together.
Ingredients
- 1 cup of wheat flour, e.g. cake flour – 160 g
- 2 cups of milk or plant drink – 500 ml
- 3 large eggs – about 190 g after breaking
- 50 ml of oil or melted butter
- 50 g real cocoa
- 50 g of powdered sugar – about 3 tablespoons
- a large pinch of salt
Chocolate pancakes
Step 1: Combine all ingredients
Put all the ingredients together in one bowl: a glass of wheat flour, e.g. cake flour, i.e. 160 grams; 2 glasses of milk or your favorite plant drink, i.e. 500 ml; 3 large or 4 small eggs; 50 ml of mild-tasting vegetable oil or the same amount of melted but not hot butter; 50 grams of real cocoa powder; 50 g of powdered sugar; a large pinch of salt.
Tips: It is best if the ingredients are at room temperature. It is easier to mix slightly warm milk with flour than cold milk. You can use slightly less cocoa or replace it with 60-80 grams of dark chocolate melted in a water bath. You can replace some of the powdered sugar with vanilla sugar or add an additional half a teaspoon of vanilla paste or essence.
Step 2: Mix them into a smooth dough
Mix all ingredients thoroughly with a spoon, kitchen whisk, hand blender or mixer. It is worth setting the dough aside for 5-10 minutes to give it its final consistency. After a few minutes, the pancake batter will thicken even more. Stir them, check the consistency and, if necessary, add more flour. But, I believe that it’s not compulsory.
Step 3: Fry the pancakes
Since you add fat to the dough, you fry the pancakes in a dry, ungreased pan. Heat a flat frying pan well, preferably one specially adapted for frying pancakes. Do not set the burner to the highest setting right away. Set medium power and wait until the heat is distributed evenly over the entire usable surface of the pan. This doesn’t mean that you can’t add a bit of clarified butter or oil to the pan before each pancake you fry.
Stir the batter and use a small ladle to measure out a portion per pancake. Pour enough dough into the pan so that the mixture covers the surface of the pan. I fry chocolate pancakes a little thicker than the classic ones. Each time I pour a portion onto a pancake, I raise the pan over the burner. I immediately move the pan so that the dough spreads over the entire surface.
After about a minute, turn the pancake over to the other side. The other side usually needs a little less time, i.e. about 30 seconds. This is where a flat spatula for flipping pancakes may come in handy. Before pouring the pancake batter into the pan, stir the batter well each time. Fry all pancakes this way. If the pancake is not elastic after being removed from the plate, don’t worry. When frying pancakes, place one pancake on top of the other, and after frying all the pancakes, cover them with foil or another plate. Within a few minutes, the pancakes will soften. I got exactly 12 thick pancakes, each with a diameter of about 22 cm.
Tip: If you fry pancakes with a smaller diameter, it will be easier to turn them over.
Step 4: Serve as you like
I recommend serving chocolate pancakes with fruit. Strawberries, blackberries, raspberries and forest berries are perfect. Bananas are always very good, e.g. with peanut butter. I recommend pouring honey, syrup or chocolate sauce or mixed fruit over the whole thing.
My favorite version is chocolate pancakes wrapped in a roll or in an envelope with a lot of velvety vanilla cottage cheese. To make it, simply place 300 grams of cream cheese or fluffy cheese (slightly salty) and homogenized vanilla cheese and two tablespoons of vanilla sugar in one bowl. Knead everything and mix with a fork. You will create a perfectly creamy cheese filling for pancakes.
I recommend another filling for pancakes. This is a thick cream:
- 200 ml sweet cream 30%
- a tablespoon of vanilla sugar
- 3 tablespoons of fine sugar
- 4 tablespoons of mascarpone cheese
Place the well-cooled cream in a tall, narrow container and start mixing. Gradually increasing the speed, add vanilla sugar mixed with regular fine sugar. After about 2 minutes, the cream will have the consistency of thick pudding. Add mascarpone cheese and mix for a while.
Enjoy your meal!
