Brownie batter pancakes

Name: Brownie batter pancakes
Ingredients: 125 g flour; 1 tablespoon cocoa powder; 1 tablespoon baking powder; 3 tablespoons sugar; 1/8 teaspoon salt; 120 ml milk; 1 teaspoon rum extract; 8 g vanilla sugar; 60 ml oil; 1 teaspoon oil for greasing the skillet

Dessert - Brownie batter pancakes by Vicentia G. - Recipia

Brownie batter pancakes are cooked in a skillet, American-style, and come out small, with cocoa in the batter. The milk and oil make a soft batter, and the pancakes are thicker than thin Romanian crêpes and taste like brownies. I like them best with fresh fruit. Prep: 10 minutes. Cook: 13 minutes. Total time: 23 minutes. Servings: 4. About 310 kcal and 5 g protein per serving.

Ingredients

125 g flour
1 tablespoon cocoa powder
1 tablespoon baking powder
3 tablespoons sugar
1/8 teaspoon salt
120 ml milk
1 teaspoon rum extract
8 g vanilla sugar
60 ml oil
1 teaspoon oil for greasing the skillet

Preparation

1. Mix the flour with the cocoa powder, baking powder, sugar and salt. 2. In another bowl, whisk the milk with the rum extract, vanilla sugar and 60 ml of oil. 3. Pour the liquid mixture into the dry mixture and whisk the batter until smooth. 4. Heat the skillet for 1 minute over medium heat and grease it with 1 teaspoon of oil. Add a generous spoonful of batter at a time, then cook the pancakes for about 2 minutes, until bubbles appear on the surface. Flip them and cook for 1 more minute; repeat with the remaining batter. The total cooking time is about 12 minutes.

Notes

Unsweetened cocoa gives a cleaner chocolate flavor; with sweetened cocoa, the 3 tablespoons of sugar will stand out more. Keep the heat at medium to low, or the edges will brown before the middle sets. On a nonstick skillet, grease it with a thin film of oil and wipe away any excess if it starts to smoke. Make the batter close to serving time; if you make a larger batch, cook in batches and keep the heat steady. Add the rum extract to the batter before cooking; for an alcohol-free version, replace 1 teaspoon with 1/2 teaspoon of vanilla powder. Serve them with fresh fruit or a little jam. You can replace the milk with 120 ml of unsweetened soy beverage. The flour contains gluten, and the milk provides dairy; the version made with soy beverage contains soy. Once cooled, keep the pancakes in a sealed container in the fridge for up to 3 days.