I have made these chocolate pancakes with vanilla pudding several times, especially when I'm out of ideas for a quick dessert that's more substantial than classic pancakes. One weekend, I tried making them with homemade pudding, and the result was very satisfying. They aren't difficult to make, but they do require a bit of organization to have both the pancakes and pudding ready on time.
Quick Info
Total time: about 1 hour
Preparation time: 20 minutes
Cooking time: 30-40 minutes
Servings: 12-14 pancakes, depending on the pan
Difficulty: medium
Recipe type: dessert, ideal for weekends or when you have guests
Ingredients
For the pancakes:
- 2 eggs
- 300 ml milk
- 100 g sugar
- 2 tablespoons cocoa powder
- 50 g chocolate (melted beforehand)
- 1 teaspoon rum essence
- 2 cups flour (about 250 g)
For the vanilla pudding:
- 4 egg yolks
- 100 g butter
- 700 ml milk
- 150 g sugar
- 100 g cornstarch
- vanilla (extract or vanilla sugar)
Preparation Method
1. Preparing the pancake batter
Crack the eggs into a larger bowl. Add the sugar and whisk until slightly frothy, without overdoing it. Incorporate the milk. In the meantime, melt the chocolate in a double boiler or microwave (don’t let it sit too long, just enough to become liquid). Add the melted chocolate and rum essence. Gradually add the cocoa powder and then the flour. Mix well to avoid lumps, using a whisk. The batter should flow easily but still be thicker than milk.
2. Cooking the pancakes
Heat the pan over medium heat. Add a little oil if you don’t have a non-stick pan, then pour in a thin layer of batter with a ladle. Cook the pancake for about 2 minutes on each side. It should take on some color without burning. Remove them to a plate and cover with a towel until all are done.
3. Making the vanilla pudding
Bring 500 ml of milk to a boil in a heavy-bottomed pot. In a separate bowl, whisk the egg yolks with the sugar until they lighten in color. Add the cornstarch to the egg yolks, then pour in the remaining 200 ml of cold milk, mixing well to avoid lumps. When the milk in the pot starts to boil, slowly add the egg yolk and cornstarch mixture while continuously whisking. Keep on low heat, stirring constantly, until the cream thickens, about 5-8 minutes. Remove from heat, add the butter and vanilla (extract or vanilla sugar) while it's still warm, and mix until melted and combined.
4. Assembling the pancakes
On each pancake, place about 2 tablespoons of pudding, spread it in the center, and roll it up. Arrange them on a platter side by side. If desired, you can dust them with sugar or cocoa, but it’s not necessary.
Why I make this recipe often
It’s one of those pancake recipes that really satisfies hunger and is suitable both as a dessert and as an afternoon snack. You can make it with fresh pudding or even leftover cream if you have any. The pancakes turn out hearty, and the chocolate in the batter gives them a slightly different flavor than regular pancakes.
Tips and Variations
Tips
- If the pudding thickens too much, add a little cold milk and mix well.
- The pancakes are more elastic if you don’t add all the flour at once but incorporate it gradually.
- When cooking, don’t flip the pancake until you see the edges firming up slightly.
Substitutions
- The chocolate in the batter can be replaced with more cocoa, but the texture will be denser.
- The rum essence can be omitted or swapped with vanilla if you don’t have it or prefer not to use it.
Variations
- You can use another type of cream if you wish (Nutella, sweet cream cheese, etc.), but the vanilla pudding provides a balanced flavor.
- Instead of rolling them, you can fold them like an envelope.
Serving Ideas
- They can be served plain or with a bit of whipped cream on top.
- They can be decorated with fresh fruit if you have some on hand.
Frequently Asked Questions
1. Can the pancakes be made in advance?
Yes, the pancakes can be made a day ahead. Keep them covered in the fridge. Fill them with pudding before serving.
2. What can I substitute for cornstarch in the pudding?
You can use flour, but the texture won’t be as smooth. Cornstarch gives the specific consistency of homemade pudding.
3. What should I do if my vanilla cream curdles?
If it happens, it usually occurs if you add the butter when the pudding is too hot or if you don’t whisk enough. You can often save it by quickly whisking with a whisk or mixer.
4. My pancakes are not soft, what can I do?
Most often, the batter is too thick or they were cooked too long. Thin the batter slightly with milk and cook them over medium, not high heat.
5. Can I use plant-based milk instead of regular milk?
Yes, but the taste and final texture may be slightly different.
Nutritional Values
Approximately, per serving (one pancake with pudding), there are about 220-250 kcal.
Carbohydrates: 30-35 g
Proteins: 5-6 g
Fats: 8-10 g
These are just estimates; values may vary depending on how much cream you use for each pancake and what type of chocolate or milk you choose.
Storage and Reheating
The filled pancakes will last in the fridge for about 24 hours, covered, but the pudding may soften, and the texture won’t be as pleasant after a longer period. I do not recommend keeping them for more than a day. To reheat, you can leave them at room temperature for 20-30 minutes or gently heat them in the microwave, but not too long to avoid drying them out.
This chocolate pancake and vanilla pudding recipe is quite straightforward, without complicated steps, and the ingredients are easily accessible. If you want a simple, hearty dessert with a rich flavor, it’s definitely worth trying.
Quick Info
Total time: about 1 hour
Preparation time: 20 minutes
Cooking time: 30-40 minutes
Servings: 12-14 pancakes, depending on the pan
Difficulty: medium
Recipe type: dessert, ideal for weekends or when you have guests
Ingredients
For the pancakes:
- 2 eggs
- 300 ml milk
- 100 g sugar
- 2 tablespoons cocoa powder
- 50 g chocolate (melted beforehand)
- 1 teaspoon rum essence
- 2 cups flour (about 250 g)
For the vanilla pudding:
- 4 egg yolks
- 100 g butter
- 700 ml milk
- 150 g sugar
- 100 g cornstarch
- vanilla (extract or vanilla sugar)
Preparation Method
1. Preparing the pancake batter
Crack the eggs into a larger bowl. Add the sugar and whisk until slightly frothy, without overdoing it. Incorporate the milk. In the meantime, melt the chocolate in a double boiler or microwave (don’t let it sit too long, just enough to become liquid). Add the melted chocolate and rum essence. Gradually add the cocoa powder and then the flour. Mix well to avoid lumps, using a whisk. The batter should flow easily but still be thicker than milk.
2. Cooking the pancakes
Heat the pan over medium heat. Add a little oil if you don’t have a non-stick pan, then pour in a thin layer of batter with a ladle. Cook the pancake for about 2 minutes on each side. It should take on some color without burning. Remove them to a plate and cover with a towel until all are done.
3. Making the vanilla pudding
Bring 500 ml of milk to a boil in a heavy-bottomed pot. In a separate bowl, whisk the egg yolks with the sugar until they lighten in color. Add the cornstarch to the egg yolks, then pour in the remaining 200 ml of cold milk, mixing well to avoid lumps. When the milk in the pot starts to boil, slowly add the egg yolk and cornstarch mixture while continuously whisking. Keep on low heat, stirring constantly, until the cream thickens, about 5-8 minutes. Remove from heat, add the butter and vanilla (extract or vanilla sugar) while it's still warm, and mix until melted and combined.
4. Assembling the pancakes
On each pancake, place about 2 tablespoons of pudding, spread it in the center, and roll it up. Arrange them on a platter side by side. If desired, you can dust them with sugar or cocoa, but it’s not necessary.
Why I make this recipe often
It’s one of those pancake recipes that really satisfies hunger and is suitable both as a dessert and as an afternoon snack. You can make it with fresh pudding or even leftover cream if you have any. The pancakes turn out hearty, and the chocolate in the batter gives them a slightly different flavor than regular pancakes.
Tips and Variations
Tips
- If the pudding thickens too much, add a little cold milk and mix well.
- The pancakes are more elastic if you don’t add all the flour at once but incorporate it gradually.
- When cooking, don’t flip the pancake until you see the edges firming up slightly.
Substitutions
- The chocolate in the batter can be replaced with more cocoa, but the texture will be denser.
- The rum essence can be omitted or swapped with vanilla if you don’t have it or prefer not to use it.
Variations
- You can use another type of cream if you wish (Nutella, sweet cream cheese, etc.), but the vanilla pudding provides a balanced flavor.
- Instead of rolling them, you can fold them like an envelope.
Serving Ideas
- They can be served plain or with a bit of whipped cream on top.
- They can be decorated with fresh fruit if you have some on hand.
Frequently Asked Questions
1. Can the pancakes be made in advance?
Yes, the pancakes can be made a day ahead. Keep them covered in the fridge. Fill them with pudding before serving.
2. What can I substitute for cornstarch in the pudding?
You can use flour, but the texture won’t be as smooth. Cornstarch gives the specific consistency of homemade pudding.
3. What should I do if my vanilla cream curdles?
If it happens, it usually occurs if you add the butter when the pudding is too hot or if you don’t whisk enough. You can often save it by quickly whisking with a whisk or mixer.
4. My pancakes are not soft, what can I do?
Most often, the batter is too thick or they were cooked too long. Thin the batter slightly with milk and cook them over medium, not high heat.
5. Can I use plant-based milk instead of regular milk?
Yes, but the taste and final texture may be slightly different.
Nutritional Values
Approximately, per serving (one pancake with pudding), there are about 220-250 kcal.
Carbohydrates: 30-35 g
Proteins: 5-6 g
Fats: 8-10 g
These are just estimates; values may vary depending on how much cream you use for each pancake and what type of chocolate or milk you choose.
Storage and Reheating
The filled pancakes will last in the fridge for about 24 hours, covered, but the pudding may soften, and the texture won’t be as pleasant after a longer period. I do not recommend keeping them for more than a day. To reheat, you can leave them at room temperature for 20-30 minutes or gently heat them in the microwave, but not too long to avoid drying them out.
This chocolate pancake and vanilla pudding recipe is quite straightforward, without complicated steps, and the ingredients are easily accessible. If you want a simple, hearty dessert with a rich flavor, it’s definitely worth trying.