Pancakes with cocoa, coconut milk, and jam

Name: Pancakes with cocoa, coconut milk, and jam - Ramona M.
Ingredients: 2 eggs; 2 cups of flour; 3 tablespoons of cocoa; 3 tablespoons of sugar; 4 cups of sparkling water; a pinch of salt; rum essence; 3 tablespoons of oil. Filling: 400 ml of coconut milk; jam of choice.

Dessert - Pancakes with cocoa, coconut milk, and jam by Ramona M. - Recipia

I have made cocoa and coconut milk pancakes several times, especially when I crave something sweet without too much effort. They are quick, you don't have to wait for hard-to-find ingredients, and even after letting them cool, they don't harden. If I have good jam on hand, I really don't hesitate too much. The coconut milk fits well here, but I have tried it without. Quick info Total time: about 40 minutes Preparation time: 20 minutes Cooking time: 15-20 minutes (depends on the size of the pan and pace) Servings: about 12-14 pancakes, depending on how big you make them Difficulty: easy Recipe type: dessert, suitable for any day Ingredients 2 eggs 2 cups of flour 3 tablespoons of cocoa 3 tablespoons of sugar 4 cups of sparkling water a pinch of salt rum essence (to taste) 3 tablespoons of oil For the filling: 400 ml coconut milk jam of choice (blueberry is a good option) Preparation method 1. Sift the flour, cocoa, and salt into a bowl. This helps achieve a finer texture and prevents lumps. 2. In another bowl, beat the eggs with a whisk until smooth. Add the sugar and mix a little more. 3. Start gradually incorporating the flour and cocoa mixture into the eggs, alternating with the sparkling water. Mix gently, don't rush. I pour in part of the water, then add part of the flour to ensure everything blends well. 4. Finally, add the rum essence and oil. Mix well to make everything homogeneous. 5. Let the mixture rest for at least 15 minutes. This is important for the batter to settle and for the pancakes to turn out more elastic. 6. Heat a non-stick pan over medium heat. Grease it with a little oil only for the first pancake. 7. Pour a ladle of the mixture into the pan, quickly swirl it to spread evenly. 8. Cook each pancake on both sides. I usually leave them for about a minute on each side, but it depends on how your stove works. 9. Remove the pancakes to a plate and let them cool slightly before filling. 10. Place a tablespoon of coconut milk on each pancake, roll or fold as preferred. Arrange them on a plate. 11. On top, add a little more coconut milk and your preferred jam. I used blueberry jam, but any jam you have on hand works. Why I make this recipe often It is one of those quick recipes where you don't have to measure each step to the milliliter. They can be made with basic ingredients, without relying on a specific type of jam. The cocoa batter always behaves well, and the pancakes don't become hard after cooling. They work well both warm and cold. Tips and variations Tips Let the mixture sit for at least 15 minutes, even if you are in a hurry. The pancakes come out softer. Do not heat the pan to maximum, as you risk burning the cocoa in the batter. If you make the pancakes one after another, stir the batter occasionally to prevent the cocoa from settling. Grease the pan only for the first pancake; for the next ones, the oil in the batter is sufficient. Substitutions If you don't use coconut milk, you can use regular whipped cream or even a cream of your choice. Sparkling water cannot be replaced with still water, otherwise the pancakes will come out denser. The jam can be of any kind, it doesn't have to be just blueberry. Variations For extra flavor, add a little grated orange peel to the batter. If you don't want cocoa, you can leave the batter plain and keep the rest of the steps. Coconut milk can be whipped slightly for a fluffier consistency. Serving ideas Pancakes can be rolled or folded as preferred. They can be stacked and served with fresh fruit on the side. If you want a more festive dessert, sprinkle a little grated chocolate or nuts on top. Frequently asked questions 1. Can I use another type of flour? White flour works best here. If you use another type of flour, the texture may turn out differently, and you may need to adjust the amount of liquid. 2. Can the pancakes be made without rum essence? Yes, you can omit the essence or replace it with vanilla if you prefer. 3. Does the coconut milk need to be cold? It doesn't matter much, but if it is slightly cold when whipped, it has a creamier texture when served. 4. Can I make them with regular milk instead of sparkling water? The recipe is designed with sparkling water for the specific texture of thin pancakes. Using milk will yield a denser batter. 5. What if I don't have a non-stick pan? You can use any pan, but it is important to heat it well and grease it for each pancake; otherwise, the cocoa batter will stick more easily. Nutritional values Estimated for one pancake (without jam or additional topping): Calories: 110-130 kcal Carbohydrates: 18 g Proteins: 3 g Fats: 3.5 g Coconut milk and jam can add quite a few calories per serving, depending on how much you use. Storage and reheating Pancakes can be stored for 1-2 days in the refrigerator, covered with plastic wrap or in a container. They maintain their texture well if you reheat them gently in a pan or in the microwave, but they are best fresh. If you have already added coconut milk and jam, they soften quite a bit after a few hours. The recipe is quick and doesn't require special techniques. If you want cocoa pancakes and have coconut milk on hand, you really can't go wrong.

Pancakes with cocoa, coconut milk, and jam

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