Delicious Chocolate Pancakes for Every Occasion

The most delicious breakfast or afternoon snack, especially for children! Chocolate pancakes have a pleasant taste and a delicious chocolate aroma. What you need for a beautiful start to the day is to give your family some cozy pastries with a cup of coffee or tea. Serve them with berries, fruits, whipped cream, honey, sauce.
cook time: 1h
Isla Thatcher
Delicious Chocolate Pancakes for Every Occasion

Nutrition Facts (per serving)

284
Calories
12g
Fat
35g
Carbs
7g
Protein

Ingredients (6 portions)

Basic:

Salt (pinch) 1 g
Sugar 60 g
Wheat flour 180 g
Butter 50 g
Milk 220 ml
Cocoa (no slide) 2 tbsp
Eggs (large) 1 pc
Chocolate 40 g
Baking powder 1 tsp

Recipe instructions

Step 1

Step 1
How to make chocolate pancakes? Very simple and fast! To begin, prepare the necessary ingredients according to the list. Take the highest grade flour. Cocoa is high quality. I usually use either Belgian cocoa or Golden Label. I canʼt say anything about other manufacturers. Large, selected eggs are needed. If the eggs are small, take 2 pieces. The milk should be at room temperature, so take it out of the refrigerator in advance and measure out the required amount.

Step 2

Step 2
Place the chocolate and butter into pieces into a saucepan.

Step 3

Step 3
Melt, stirring, over low heat. Cool the chocolate mass.

Step 4

Step 4
In a bowl, combine the egg and sugar. Beat everything with a mixer until fluffy foam and complete dissolution of the crystals.

Step 5

Step 5
Pour in milk at room temperature and whisk again.

Step 6

Step 6
Pour the melted chocolate and butter into the milk-egg mixture and whisk everything again. There is no point in achieving homogeneity — butter does not combine well with liquids.

Step 7

Step 7
Pour the sifted flour with cocoa, baking powder and salt into the dough in parts, stirring with a whisk each time until smooth. Donʼt rush to add all the flour to the dough at once. You may need more or less of it. Much depends on the size of the egg and the quality of the flour itself.

Step 8

Step 8
You should get a flowing, slightly thick dough that flows off the spoon in a continuous stream. This leaves marks on the surface of the dough. If the dough is too thick, thin it with milk to the desired consistency. If it is too liquid, add a little more sifted flour.

Step 9

Step 9
Heat the frying pan; it is not necessary to grease it with oil (I greased it to get a beautiful pattern on the surface of the pancakes). Using a large spoon, pour a portion of the dough into the center and form into an even circle with a diameter of approx. 10 cm. Fry the pancakes over medium heat (I have a setting of 7 out of 9) for 1-2 minutes until the bottom is completely set. Then turn over to the other side and fry for another 1-2 minutes.

Step 10

Step 10
Serve the finished chocolate pancakes hot immediately, garnished with fruits, berries and mint. Bon appetit!

Additional rubrics

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