Pancakes with ice cream and chocolate

Name: Pancakes with ice cream and chocolate - Sabrina I.
Ingredients: 2 eggs 4 egg yolks 250 g flour 250 ml liquid cream 250 ml milk 160 g sugar 80 g butter 500 g pistachio ice cream 100 g chocolate 150 ml liquid cream powdered sugar

Dessert - Pancakes with ice cream and chocolate by Sabrina I. - Recipia

When I crave something sweet and want to elevate pancakes, I go for this version with ice cream and chocolate. It's not complicated to prepare, but it makes an impression, especially if you have guests or want a special dessert on an ordinary day. I've made this recipe many times, including for family, and every time the pancakes disappear quickly. I love the combination of textures and how easy it is to switch up the ice cream flavor based on my mood. Quick Info Total Time: about 1 hour Preparation Time: 20-25 minutes Cooking Time (pancakes + chocolate sauce): 20-25 minutes Servings: about 8 Difficulty: medium Recipe Type: quick dessert, suitable for occasions or weekend indulgence Ingredients 2 whole eggs 4 egg yolks 250 g flour (sifted) 250 ml liquid cream 250 ml cold milk 160 g sugar 80 g butter (at room temperature) 500 g pistachio ice cream (or any flavor of your choice) 100 g chocolate 150 ml liquid cream (for chocolate sauce) powdered sugar (for decoration, optional) Preparation Method 1. Crack the eggs into a large bowl and add the egg yolks. Whisk them together until the mixture is smooth. 2. Add the sifted flour directly into the bowl with the eggs. Start mixing gently to avoid lumps. 3. Gradually add 250 ml of liquid cream, sugar, and cold milk. Continue whisking with an electric mixer until everything is well combined. The final batter should have the consistency of liquid sour cream. 4. Add the butter, which should be at room temperature (or slightly warmed in the microwave if forgotten in the fridge), to the mixture. Mix until fully incorporated. 5. Heat a non-stick skillet and lightly grease it with a bit of oil. Pour a ladle of batter into the skillet, swirling it to spread evenly. Cook the pancakes one at a time, lightly browning each side. Repeat until all the batter is used. Stack the pancakes on top of each other, covered, to keep them fluffy. 6. For the chocolate sauce, break the chocolate into pieces and place it in a bowl with 100 ml of liquid cream. Melt it over a double boiler or on low heat, stirring until the chocolate is completely smooth and melted. Let the sauce cool for a few minutes. 7. On each pancake, spread a thin layer of chocolate sauce. Then add a generous scoop of ice cream in the center. 8. Fold the edges of the pancake to form a pouch and secure it with a toothpick to keep it closed. 9. Transfer to a plate, dust with powdered sugar if desired, and serve immediately while the pancakes are still warm and the ice cream is cold in the center. Why I Make This Recipe Often It’s quick to prepare and doesn’t require complicated ingredients. It’s the kind of dessert you can easily adjust based on what you have on hand. The ice cream and chocolate sauce completely transform the experience compared to classic pancakes. It’s perfect for when you want something a little different without any hassle. Tips and Variations Tips If you forgot to take the butter out of the fridge, you can warm it for a few seconds in the microwave. Just make sure it’s soft, not hot. The pancakes turn out thinner and finer if you take the time to sift the flour beforehand. Don’t pour too much batter into the skillet; it should be a thin layer so the pouch isn’t too thick. Substitutions If you don’t have pistachio ice cream, any other flavor works – vanilla, chocolate, fruit. You can also use plant-based milk, but the texture may differ slightly. Use dark or milk chocolate, depending on your taste. Variations You can add a pinch of salt or a bit of rum extract to the chocolate sauce if you like a more aromatic flavor. The chocolate sauce can also be made with white chocolate, but it will be sweeter. You can sprinkle chopped nuts or pistachios over the ice cream before folding the pancake. Serving Ideas Pancakes should be served immediately while they are warm, so the ice cream doesn’t melt too much. When portioning, you can leave the pancake open like an envelope, not just as a pouch, for a different presentation. They pair well with extra chocolate sauce drizzled on top or with fresh fruit. Frequently Asked Questions 1. Can the pancakes be made in advance? Yes, you can prepare the pancakes a few hours ahead and keep them covered, but the filling and serving with ice cream should be done right before eating. 2. What can I substitute for the liquid cream in the batter? You can use just milk (increase the amount to 500 ml), but the final texture will be slightly different, more classic. 3. If I don’t have plain chocolate, can I use chocolate with nuts? Yes, that works, but the sauce might turn out thicker with pieces of nuts in it. 4. Can I leave out the egg yolks and use more whole eggs? You can try, but the extra yolks provide a richer texture. The result with just whole eggs will be lighter. 5. How long do the pancakes last at room temperature? A maximum of a few hours, covered, so they don’t dry out. Once filled with ice cream, they should be eaten immediately. Nutritional Values Approximately, one serving (pancake filled with ice cream and sauce): Calories: 400-450 kcal Carbohydrates: about 50 g Protein: 7-9 g Fats: 18-22 g Values may vary depending on the type of ice cream and chocolate used. Contains sugar and fats from cream, butter, and chocolate. It’s not a diet dessert, but it can be adjusted if you use lighter ice cream or less sauce. Storage and Reheating Plain pancakes can be stored covered at room temperature for up to a day. Once filled with ice cream, they need to be consumed immediately – they cannot be stored in the fridge without the ice cream melting and softening the pancake. The chocolate sauce can be kept in the fridge for 1-2 days and can be gently reheated in a double boiler or microwave, but for no more than a few tens of seconds. Cold pancakes can be quickly reheated in a skillet or microwave before assembling.

Pancakes with ice cream and chocolate

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