Fluffy pancakes recipe with chocolate sauce

Name: Fluffy pancakes recipe with chocolate sauce - Carmina B.
Ingredients: Fluffy pancakes recipe. I used for pancakes: 5 eggs; 280 ml milk; 5 tablespoons sugar; 3 packets vanilla sugar; 200 g flour; 2 packets baking powder; juice from half a lemon; vanilla essence. For the chocolate sauce: 160 g chocolate; 300 ml whipping cream.

Dessert - Fluffy pancakes recipe with chocolate sauce by Carmina B. - Recipia

Fluffy pancakes with chocolate sauce I usually make these fluffy pancakes when I want something quick, without too much fuss. I've tested the recipe a few times, especially for breakfast or when I crave dessert. When I don't have fresh fruit or jam, the chocolate sauce works very well. The pancakes come out soft and thick, they don't need much time on the heat and don't require complicated ingredients. Quick info Total time: approx. 40 minutes Preparation time: 20 minutes Cooking time: 15-20 minutes Servings: 4-6, depending on size Difficulty: easy Recipe type: breakfast, quick dessert Ingredients For fluffy pancakes: 5 eggs 280 ml milk 5 tablespoons sugar 3 packets vanilla sugar 200 g flour 2 packets baking powder juice of half a lemon vanilla essence (to taste) For chocolate sauce: 160 g chocolate 300 ml whipping cream Preparation method 1. Preparing the ingredients Crack the eggs and separate the egg whites from the yolks. The yolks go into a large bowl, the whites into a separate bowl. 2. Yolks with sugar In the bowl with the yolks, add the sugar, vanilla sugar, vanilla essence, and juice from half a lemon. Mix with a mixer until it lightens in color and doubles in volume. The sugar should be completely dissolved. 3. Add liquids and solids Pour the milk over the yolks. Add the flour and baking powder. Mix until everything becomes homogeneous, without lumps. 4. Beat the egg whites Sprinkle a little salt over the egg whites and beat until you obtain a firm foam. 5. Incorporating the foam Add the egg white foam over the yolk mixture. Mix with a spatula, moving from bottom to top. Do not mix too much, just enough to incorporate. 6. Baking Heat a non-stick pan well. Add 1-2 drops of oil, just enough to lightly grease the surface. Take a small ladle of the mixture and pour it into the pan. When small bubbles appear on the surface (about 1 minute, if the pan is hot), flip the pancake and let it cook briefly on the other side. Continue until the batter is finished. 7. Chocolate sauce Put the whipping cream in a small pot over low heat. When it is heated (do not boil!), add the broken chocolate pieces. Mix with a spatula or whisk, take the pot off the heat, and homogenize well until you get a glossy sauce. 8. Serving Place the warm pancakes on a plate. Pour chocolate sauce over them, to taste. If I have, I also add raspberry sauce or fruit. They can also be eaten plain. Why I make this recipe often This recipe is quick, does not require complicated techniques, and I have never had any unpleasant surprises with it. The pancakes stay soft the next day if kept covered. The ingredients are always at hand. Tips and variations Tips 1. Don't skip separating the eggs. The egg white foam gives the fluffy texture. 2. Let the pan heat well before the first batch. 3. Do not heat the chocolate sauce too much, so the cream does not curdle. 4. If using milk chocolate, the sauce will be sweeter. For a more intense cocoa flavor, use dark chocolate. Substitutions 1. White flour can be partially replaced with whole wheat flour, but the texture will be slightly different. 2. Vanilla sugar can be replaced with vanilla extract or vanilla paste. 3. You can use plant-based whipping cream if you want to avoid dairy. 4. If you don't have lemon, you can omit the juice or use a little vinegar, just enough to help the baking powder. Variations 1. For extra flavor, you can add grated lemon zest to the batter. 2. You can add small fruits to the mixture after pouring it into the pan. 3. If you want thinner pancakes, use a smaller ladle or spread the batter with the back of a spoon. Serving ideas 1. With chocolate sauce and fresh fruit (raspberries, strawberries, bananas). 2. With yogurt and honey. 3. Chilled, they can also be eaten plain, without toppings. 4. If you have fruit sauce in the fridge, you can use it as an addition. Frequently asked questions 1. Can the batter be made in advance? Yes, but it's best to cook the pancakes immediately after whipping the foam, otherwise, the texture won't be as fluffy. 2. What type of pan should I use? A non-stick pan is ideal. If you don't have one, use a regular one well-greased with oil for each batch. 3. Can I use ammonium baking powder or baking soda? I do not recommend this for this recipe, as the taste will be different and the texture modified. 4. Can the pancakes be frozen? They can be frozen, but the texture will not be quite the same upon thawing. It is better to keep them in the fridge for 1-2 days. 5. Can the cream for the sauce be replaced with milk? No, the whipping cream gives the necessary consistency for the sauce; milk will make it too liquid. Nutritional values Estimation for one serving (out of a total of 5 servings): approximately 350-400 kcal (depends on how much sauce you use). Carbohydrates 40-45 g, proteins 8-10 g, fats 16-18 g. These are approximate values, depending on what chocolate you choose and how much sauce you serve. Storage and reheating The pancakes stay fluffy if kept covered in the fridge for up to 2 days. You can quickly reheat them in the microwave or in the pan, without additional oil. The chocolate sauce can be kept covered in the fridge and can be easily reheated in a double boiler or over low heat, stirring continuously. If left uncovered, they will dry out on the surface. This recipe is a staple in my kitchen when I want something sweet without hassle. No special experience is needed, just a little attention to the steps.

Fluffy pancakes recipe with chocolate sauce

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