Cocoa pancakes

Name: Cocoa pancakes - Eva J.
Ingredients: 2 eggs; 3 tablespoons thick sour cream; that was all that was left in the glass; 3 tablespoons sugar; 150 g flour; 150 ml milk with cocoa; 1 tablespoon olive oil; ground walnuts and raspberry jam for filling.

Dessert - Cocoa pancakes by Eva J. - Recipia

When you only have a few ingredients left in the fridge and a craving for something sweet hits, I improvise with what's on hand. One day, I had a little leftover cocoa milk from the kids, some cream forgotten in a glass, eggs, and some flour. I wasn't in the mood for complicated cakes, so I made cocoa pancakes. They were quickly eaten, with jam and nuts. Quick info Total time: 40 minutes Servings: 10 pancakes Difficulty: easy Ingredients 2 eggs 3 tablespoons thick cream (approx. 70 g) 3 tablespoons sugar (50-60 g) 150 g white flour 150 ml cocoa milk (or plain milk + 1 teaspoon cocoa) 1 tablespoon olive oil (or other neutral oil) a pinch of salt For filling: ground nuts raspberry jam (or other jam) Preparation method 1. In a bowl, crack the eggs and beat them with the sugar using a whisk. Add the cream and oil, mixing until well combined. 2. Gradually add the flour while mixing. The mixture will be quite thick at first. 3. Slowly pour in the cocoa milk, mixing until you achieve a fluid batter, but not too runny. If needed, add a few tablespoons of cold water to thin it out. Add the pinch of salt. 4. Let the batter rest for 10 minutes. This allows the flour to absorb the liquid and prevents lumps. 5. Heat a non-stick pan over medium heat. If it's not very new, grease the pan with a little oil for the first pancake. 6. Pour a ladle of batter, swirling the pan quickly to spread it out. Let it cook until the edges start to lift (about 1 minute). Flip it and cook for another 20-30 seconds on the other side. 7. Repeat until all the batter is used. Stack the pancakes on top of each other to keep them soft. 8. For filling, place ground nuts and a spoonful of raspberry jam on each pancake. Roll or fold as desired. Why I make this recipe often I use it when I want to consume leftovers in the fridge. It's a flexible recipe; I don't have to measure each ingredient precisely. The pancakes turn out tender and tasty. They can be filled with almost anything you have on hand, not just jam. Tips and variations Tips If you want thinner pancakes, add more milk or water. For thicker ones, use less liquid. After the first two pancakes, adjust the stove temperature – if they burn too quickly, lower the heat. Grease the pan with a brush or a paper towel soaked in oil, only if necessary. Substitutions Thick cream can be replaced with yogurt or kefir, resulting in a slightly tangier flavor. Cocoa milk can be replaced with plain milk, adding 1 tablespoon of cocoa powder to the batter. If you don't have white flour, you can use whole wheat flour for a heartier version. Variations You can add a little grated orange zest or vanilla to the batter for flavor. For more 'chocolatey' pancakes, add more cocoa (but you'll need to increase the sugar as well). The filling can be adapted: sweet cheese with raisins, jam, nut paste, sliced bananas, or even chocolate spread. Serving ideas You can dust them with powdered sugar at the end. They pair well with fresh fruits (raspberries, blueberries, strawberries). If you have it, add whipped cream or Greek yogurt on the side. Frequently asked questions Can pancakes be made without cream? Yes, you can omit the cream, but the texture will be slightly less tender. I recommend using something fatty (yogurt, kefir, or even a bit more oil). Do I need a special pancake pan? No, a regular non-stick pan works too, as long as it is flat enough and non-stick. Can I use only water if I don't have milk? Yes, pancakes can be made with water, but they will be a bit more elastic and less flavorful. You can compensate with a little more sugar or vanilla. How do I know if the batter has the right consistency? The pancake batter should flow easily from the ladle but not be watery. If the first pancake is too thick, add 1-2 tablespoons of water or milk. Nutritional values (estimated, per filled pancake) Calories: 110 kcal Protein: 3 g Fat: 4 g Carbohydrates: 15 g Values may vary depending on the filling and the amount of oil used for frying. Storage and reheating Pancakes can be stored covered in the fridge for up to 3 days. You can reheat them in the microwave or in a dry pan for 20-30 seconds on each side. If you only fill them just before serving, they won't get too soggy. They can be frozen, placed between sheets of baking paper, and then thawed at room temperature.

Preparation

We mix the eggs with sugar, sour cream, and oil, and homogenize. Then we add the flour and thin it out with milk and cocoa, if needed to thin it further, we use tap water, as we had nothing else left... We heat the frying pan for pancakes, cook the pancakes, then fill them and serve them with appetite... We also add a bit of salt to the mixture.

Cocoa pancakes

Preparation

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