Chocolate pancakes are a delicious dessert made from ordinary pancakes, with some minor additions to the recipe. Also, this dish can be prepared with a wide variety of fillings - cottage cheese, berries, dried fruits, fresh or frozen fruits, and so on.
Simple recipe
To make classic chocolate pancakes, take 100 g of dark chocolate, break it into pieces and melt in a water bath or grate on a coarse grater. Then heat 350 ml of milk in a separate saucepan, combine it with melted chocolate and 50 g of butter, mix everything thoroughly until smooth. When all the ingredients are completely dissolved, sift 250 g of flour, add 1 tablespoon to it. vanilla powder, 2 tbsp. cocoa powder and a pinch of salt. Pour the mixture of these ingredients into the chocolate milk and beat well with a mixer. Then break 3 eggs into a deep bowl and beat them until a cool foam appears, then combine it with the milk-flour mixture and mix everything thoroughly again.
To make chocolate pancakes more fluffy and airy, add a little slaked soda or mineral water to them.
Grease a frying pan with a small amount of vegetable oil and heat it, then take it by the handle, turn it at an angle and begin to gently pour the dough onto it so that it is distributed over the surface of the pan in an even thin layer. Fry the pancakes for about a minute on each side, then put the finished dessert in a plate and cover tightly with a lid on top - it will steam and become even more tender and soft. Serve the finished chocolate pancakes with maple syrup, cream, or ice cream balls.
Filled recipe
To make chocolate spring rolls, take 1 cup flour, 2 eggs, 5 tablespoons. cocoa, 1.5 tsp. vanillin, 2 tablespoons coffee liqueur, 20 g butter, banana, 200 g mascarpone cheese, ¾ tbsp. milk, 1/3 cup sugar and 1/2 cup cream. In a deep bowl, combine eggs, cocoa, half a teaspoon of vanillin, flour, 1 tbsp. coffee liqueur and butter. Heat the milk to room temperature and pour it into a bowl with the previous ingredients, mixing everything to a smooth consistency, reminiscent of liquid sour cream. Now prepare the filling by mixing the mascarpone, sugar, cream, 3 tbsp until a thick and dense consistency. cocoa, 1 tsp. vanillin and 1 tbsp. coffee liqueur.
If the coffee liqueur is not at hand, you can safely refuse it or replace it with another sweet liqueur - the recipe will not suffer from this.
Pour the chocolate pancake dough into a preheated pan, greased with a little oil, fry each pancake for 30-60 seconds on each side and chill the finished dessert lightly. Put the previously prepared chocolate filling and a few thin banana rings on each pancake, then gently roll the rolls or envelopes from the pancakes, sprinkle them with powdered sugar and serve. Top your chocolate dessert with melted white chocolate or sprinkle with chocolate / coconut shavings, if desired. Fresh berries will be an excellent addition to such pancakes - for example, large mouth-watering strawberries topped with chocolate syrup or fresh cream.
