Coconut pancakes, Choco Duo, and whipped cream
When I discovered coconut flakes at the supermarket, I immediately thought to add them directly to my pancake batter. Since then, I rarely make pancakes without coconut. It not only adds a unique flavor but also gives them a slightly different texture. I usually fill them with Choco Duo and whipped cream, and for an extra touch, I whip up a quick chocolate and hazelnut sauce. They are easy to make and perfect for dessert or when I need something quick and sweet. Quick Info Total time: about 1 hour Preparation time: 20 minutes Cooking time: 30-40 minutes (depending on the size of the pan and pace) Servings: 12-14 pancakes, depending on size Difficulty: easy Recipe type: dessert, snack Ingredients 1 liter milk (cow's milk) 3 eggs 100 ml sparkling water 50 g coconut flakes 50 ml sunflower oil 5 ml vanilla extract 5 ml rum extract flour as needed (until the batter has a thicker texture, like classic pancakes) a pinch of salt For filling and decoration: Choco Duo cream (or any chocolate cream, but Choco Duo makes a difference here) whipped cream (ready-made) 1 chocolate bar with hazelnuts (for the sauce) 2 tablespoons milk (for the sauce) additional coconut flakes, to taste Preparation method 1. In a large bowl, add the eggs and salt. Beat the eggs with a mixer until frothy, about 1-2 minutes. 2. Gradually add the milk, then the sparkling water. Continue mixing on low speed. 3. Add the vanilla and rum extracts. Mix briefly. 4. Sprinkle the coconut flakes over the mixture and start incorporating the flour gradually until you achieve a thicker batter than regular pancakes. Don’t add all the flour at once; adjust as needed. 5. Finally, pour in the oil and mix vigorously for another 2-3 minutes. Adding the oil directly to the batter eliminates the need to grease the pan for each pancake. 6. Let the batter rest for 10-15 minutes at room temperature. The coconut flakes will hydrate a bit, and the batter will achieve a uniform texture. 7. Heat a non-stick pan (Tefal or a special pancake pan). No additional oil is needed. 8. Pour a ladle of batter into the pan, spreading it quickly. Cook the pancake for 1-2 minutes on each side until it develops a slight golden color. Repeat until all the batter is used. 9. For the chocolate sauce, melt the chocolate with hazelnuts in a double boiler along with the two tablespoons of milk. Stir until the sauce is smooth. 10. Fill each pancake with Choco Duo cream, roll or fold them, and optionally sprinkle additional coconut flakes on top of the cream. 11. Finally, garnish with whipped cream and drizzle with the chocolate hazelnut sauce. Why I make this recipe often This is the recipe I turn to when I want pancakes with something extra compared to the classics. It doesn’t take much effort, the coconut flakes provide a unique texture, and the filling and sauce make it all more substantial. The ingredients are easy to find. Tips and variations Tips - It's important not to skip the 10-15 minute resting period, so the coconut flakes can hydrate. - If the batter is too thick after resting, you can add a little more milk or sparkling water. - A good pancake pan makes a difference; don’t use an old or sticky one. Substitutions - If you don’t have Choco Duo, you can use any chocolate cream, but the taste will be different. - Cow's milk can be replaced with a plant-based milk, but the texture will be slightly different. - You can skip the rum extract if you don’t like the flavor; it’s not essential. Variations - You can add grated orange or lemon zest to the batter for a different flavor. - If you don’t want very sweet pancakes, reduce the amount of cream used for filling. - Instead of the chocolate hazelnut sauce, you can use a simple dark chocolate sauce or even fruit jam for decoration. Serving ideas - The pancakes are served warm, directly topped with whipped cream and chocolate sauce. - For a special breakfast, they can be cut into smaller rolls and decorated with fresh fruit. - They can be served as dessert at a meal with friends or family. Frequently asked questions 1. Do the coconut flakes remain crunchy in the batter? No, after hydration and cooking, the coconut flakes soften and give a slightly grainy texture, not crunchy. 2. Can I use only milk, without sparkling water? Yes, but sparkling water helps make the pancakes fluffier. Without it, they will be a bit denser. 3. Can I make the pancakes without oil in the batter? Without oil, the pancakes may stick more easily to the pan. Oil in the batter greatly helps with the final texture and cooking. 4. What other cream can I use to fill the pancakes if I can’t find Choco Duo? Any chocolate cream works (Nutella, Finetti, or similar), but the taste will be different from the original version. 5. If I don’t have a mixer, can I whisk the eggs by hand? Yes, just keep in mind that it will take a bit longer to become frothy. A mixer is not mandatory. Nutritional values (estimates) For a pancake filled with chocolate cream, whipped cream, and chocolate sauce, the values are approximately: Calories: 220-250 kcal/piece (depending on how much cream or whipped cream you use) Protein: 6-7 g Carbohydrates: 30-35 g Fat: 10-12 g These are estimates; exact values depend on how thick you make the pancakes and how much filling you use. Storage and reheating Plain pancakes can be stored in the fridge in a sealed container for 1-2 days. You can quickly reheat them in a pan without additional fat. If they are already filled and topped with whipped cream, I do not recommend storing them, as the whipped cream changes texture. The chocolate sauce can be quickly remade if needed. Ideally, pancakes are best enjoyed fresh.
Preparation
In a bowl, I mixed the eggs (with a mixer) with a pinch of salt until they became frothy, added milk, sparkling water, and continued to mix. I let it settle a bit and added the essences, coconut, and flour as needed, aiming for a denser texture. Finally, I added oil and mixed vigorously for 3 minutes. I incorporate oil into the mixture, so it's not necessary to add it to the pan for each pancake, as I've seen in some households. After preparing the mixture, we fry the pancakes in a pancake pan or a Tefal pan, without adding more oil, since it was added earlier to the mixture. I filled them with Choco Duo chocolate cream (Lidl), which I find to be the best on the market right now, and garnished them with whipped cream and chocolate sauce. Enjoy your meal! The chocolate sauce was made from chocolate with hazelnuts over a steam bath and 2 tablespoons of milk. Coconut flakes can be added on top of the chocolate cream (filling).
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