Pancakes with Chantilly cream and chocolate sauce

Pancakes with Chantilly cream and chocolate sauce

If you want a quick yet impressive dessert, pancakes with Chantilly cream and chocolate sauce are the perfect choice! This dish is not only a delight for the taste buds but also a true visual joy. From every bite, you can feel the love and passion for cooking, and the textures and flavors blend perfectly. Here’s how to prepare them step by step.

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Number of servings: 4

Ingredients

For the pancakes:
- 200 g flour
- 2 tablespoons cocoa
- 2 tablespoons granulated sugar
- 2 eggs
- 300 ml milk
- 100 ml sparkling water
- 1 tablespoon melted butter
- 1 packet baking powder
- 1 teaspoon vanilla extract
- Salt

For the Chantilly cream:
- 250 ml cream
- 1 egg
- 1 tablespoon cornstarch (optional)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 packets vanilla sugar

For the chocolate sauce:
- 100 g dark chocolate
- 15 g butter
- 2-3 tablespoons honey
- 70 ml milk

For decoration:
- 100 g almond flakes
- Cherries and candies (optional)

Preparation

Step 1: Preparing the pancake batter
In a large bowl, sift the flour, baking powder, and cocoa. It’s important to sift the dry ingredients to avoid lumps. Add the salt and granulated sugar, mixing well.

Then, make a well in the center of the dry mixture and add the beaten eggs along with the melted butter. This step will give the pancakes a slightly tender texture.

Start gradually incorporating the milk and sparkling water, mixing with a whisk or spatula to avoid lumps. Add the vanilla extract and mix until you obtain a smooth batter.

Let the batter rest for 30 minutes at room temperature. This resting period will help the gluten relax, resulting in fluffier pancakes.

Step 2: Preparing the Chantilly cream
While the batter rests, prepare the cream. Separate the egg white from the yolk. Beat the egg white with a pinch of salt until foamy.

In another bowl, mix the cream, powdered sugar, yolk, vanilla extract, and vanilla sugar. If you feel the cream is too soft, you can add a tablespoon of cornstarch to give it a firmer consistency.

Carefully fold the beaten egg white into the cream, mixing gently to keep it airy. Set the cream aside until assembly.

Step 3: Preparing the chocolate sauce
For the chocolate sauce, melt the dark chocolate along with the butter in a bowl over simmering water. Once the chocolate is completely melted, remove the bowl from heat and add the honey and milk. Mix until smooth. Let the sauce cool slightly before using.

Step 4: Cooking the pancakes
Heat a non-stick skillet over medium heat. You can add a little butter or oil to prevent sticking, although a good skillet generally doesn’t require much fat. Pour a ladle of batter into the skillet and swirl to evenly cover the bottom. Cook the pancake for 1-2 minutes or until the edges turn golden and a slight bubbling appears on the surface. Flip the pancake with a spatula and cook the other side for another minute. Repeat the process until all the batter is used.

Step 5: Assembling the pancakes
On a plate, place one pancake and add two tablespoons of cream on half of the pancake. Sprinkle toasted almond flakes for added texture. Fold the pancake in half, then again in half, forming a triangle. Continue to assemble all the pancakes in this manner.

Step 6: Serving
Place two or three pancakes on a plate, spread with a little cream on top. Drizzle with chocolate sauce and decorate with almond flakes and, if desired, cherries and candies for a festive look.

Useful tips
- Make sure all ingredients are at room temperature for a smooth batter.
- You can experiment with different types of flour, such as whole wheat or almond flour, to give a personalized touch.
- If you want to impress your guests, you can add a teaspoon of instant coffee to the pancake batter for an intense flavor.
- Pancakes can also be served with fresh fruits, such as strawberries or bananas, to add a touch of freshness.

Nutritional information
One serving of pancakes with Chantilly cream and chocolate sauce has about 450-500 calories, depending on the ingredients used and the portion of sauce. These pancakes provide carbohydrates from the flour, protein from the eggs, and healthy fats from the butter used.

Frequently asked questions
1. Can I use other types of chocolate for the sauce?
Yes, you can use milk chocolate or white chocolate, but the taste will vary.

2. Is it possible to make the pancakes in a vegan version?
You can replace the eggs with a mixture of 1 tablespoon of ground flaxseed with 3 tablespoons of water (let sit for 5 minutes) and use plant-based milk and vegan butter.

3. How can I store the pancakes?
Pancakes can be stored in the refrigerator in an airtight container for 2-3 days. You can reheat them in a skillet or microwave.

These pancakes with Chantilly cream and chocolate sauce are not only a delicious dessert but also a culinary experience that brings joy to everyone who enjoys them. I encourage you to make them and enjoy every moment spent in the kitchen! Enjoy your meal!