So, here’s how it went: I was on the run, craving something sweet, and I was rummaging through the fridge like a desperate person looking for something to quickly toss in a pan. I had some mint sitting by the window for about a week and a half (in a glass of water, thinking “maybe it’s still alive”), and there was a jar of chocolate spread that had been somewhat forgotten on the table. I don't even know why, but at that moment, I remembered that I had tried, a couple of times, to add mint to pancakes. The first time it turned out weird because I put in too much and they were really bitter, but then I kept testing, reduced the amount, changed things up, and in the end, with chocolate and caramel – I must say, I was satisfied. Surprisingly, it doesn’t take long to make and you can use ingredients you probably have at home (mint works both dried and fresh – don’t worry too much about it).
Let me tell you quickly, as if for friends who actually cook: everything is ready in half an hour, including the caramel. You’ll get about 4 decent servings (or 8 thin pancakes), and it can even work for breakfast if you’re feeling adventurous, but I’d say it’s more of a dessert. The difficulty level is around “relax,” so don’t be scared even if it’s your first time with a pan.
I admit I often make this when I want to get rid of hardened chocolate in the cupboard or mint leaves that are about to wilt. Not to mention, it’s incomparable to anything store-bought – the pancake is less sweet, the contrast with that salty caramel and the mint aroma… it’s just right. Plus, they never last until the next day; they disappear in the blink of an eye. Very versatile, you can add whatever you have at home, but this mint – caramel – chocolate base, well, that’s the combination I turn to when I want to impress without spending too much time in the kitchen.
What you need (for 8 pancakes, which means 4 servings):
Eggs – 2 pieces. They keep the pancake together, make it slightly elastic, and add a bit of color.
Milk – 150 ml. It should be whole milk if you ask me, not skimmed, as it makes the pancake creamier.
Sparkling water – 250 ml. This is for that light, bubbly texture; otherwise, they come out heavy and rubbery.
Salt – about ½ teaspoon. To enhance the flavors, not to make soup.
Sugar – 2 tablespoons. Enough to avoid blandness, but not so much that it spikes your blood sugar.
White flour – about 170-180 g (approximately 8 heaping tablespoons). This depends a lot on how thick you want the batter to be; it should be like liquid sour cream.
Mint – two options: 1 tablespoon of finely chopped fresh leaves (or 1 teaspoon of crushed dried mint). Fresh gives the flavor, dried works too if you don’t have anything else.
For filling:
Chocolate spread – Nutella, Finetti, whatever you have, about 100-120 g for all the pancakes. Don’t have any? Melted chocolate works too.
For caramel:
Sugar – 5 heaping tablespoons (about 80 g).
Heavy cream – 2-3 tablespoons (about 40-60 ml). It adds creaminess and cuts the sweetness.
(Extra: a pinch of salt in the caramel if you want that sweet-salty effect. Not essential, but that’s how I like it.)
Alright, let me walk you through how I do it, step by step:
1. Whisk the eggs in a large bowl (not with a mixer, you don’t need foam, just mix them).
2. Add the cold milk and sparkling water, stirring gently. Don’t whisk too hard, or you’ll lose the bubbles, but make sure it’s well combined.
3. Add the sugar and salt, and give it another round with the whisk.
4. Start sprinkling in the flour, little by little. Stop when you have a fluid batter that still coats the back of a spoon – not rainwater, but not concrete either.
5. Mint – this is where I have fun. If it’s fresh, I chop it very finely (otherwise, you’ll feel the bits and it’s not pleasant), if it’s dried, I crush it well between my fingers. I add it at the end and mix gently. Let it sit for a minute to infuse its flavor, no more.
6. Heat a non-stick pan (medium to high). I don’t add oil for each pancake, just for the first one, about a teaspoon. Those who do it for every pancake, I don’t know, they think it’s not frying without splashing, but then the pancake comes out too heavy. If the heat is too high, they burn; if too low, they dry out and stick.
7. Pour about ¾ of a ladle of batter into the pan, quickly swirl it around to spread it out. The goal is to have them thin, not thick. The first one is always a sacrifice; I eat it right away as a snack.
8. Flip them with a spatula after about 30-40 seconds on the first side, another half minute on the other. I place them directly on a plate, keeping them covered so they don’t dry out.
For the chocolate filling: it’s simple. The chocolate spread should be at room temperature. If you forgot to take it out of the fridge, pop the jar in the microwave for about 15-20 seconds – no more, or it’ll melt completely. Spread it on the warm pancake, not too much, or it’ll spill everywhere and you’ll find yourself eating off the plate instead of your hand.
For the caramel – this is where you need to pay attention. It’s easy, but if you leave it on the heat too long, it burns, and even the cat won’t lick it. Put the sugar in a dry saucepan over medium heat. DO NOT stir until it starts melting and turning color. At first, it will form a golden pool, then it will darken a bit. When all the sugar is liquid and has a caramel color (not chocolate!), take it off the heat. At this moment, carefully add the cream – watch out, it will bubble up, so don’t splash yourself. Stir gently, put it back on the heat for 1 minute to thicken nicely. If you like, add a pinch of salt. Done.
I fill half of the pancakes with chocolate, the other half with caramel, folding or rolling them – it depends on how you want to serve them; I make triangles so nothing spills on the table. Two pancakes per serving, one with chocolate, one with caramel, for balance.
Tips, variations, and serving ideas
Tips:
Don’t try to use only dried mint in large quantities; it will come out bitter that you can’t save it even with half a jar of Nutella. Better to use less than to overdo it.
Always set aside the first pancake; there’s no point in getting upset. The pan calibrates only by the second one.
Don’t fill them too thickly with chocolate; it makes them hard to eat and makes a mess everywhere.
Never leave the caramel unattended on the heat, not even for 5 seconds.
The sparkling water is specifically for “fluffiness.” I’ve tried with regular water, it’s not the same, but if you don’t have any, add a bit more milk.
Substitutions:
Milk can be replaced with plant-based milk (almond, oat – not soy, as it gives a weird taste), but the pancake won’t be as creamy.
For a diet, you can use a sweetener instead of sugar (erythritol, but it doesn’t taste exactly the same, nor does it caramelize the same way).
Flour – for gluten-free, a universal gluten-free mix works well, but the texture will be a bit crumbly, don’t be scared.
Mint – if you don’t have fresh, dried works, but don’t overdo it. You can also try very young basil if you’re in the mood for experiments.
Heavy cream for caramel: you can also use unsweetened condensed milk if you want a sweeter and thicker caramel.
Variations:
You can add a bit of grated lemon zest to the batter if you want the pancakes to be fresher.
In the caramel, you can add a small cube of butter for extra shine and flavor.
For kids, skip the mint or just add a pinch; they’ll prefer it more.
Instead of chocolate spread, berry or apricot jam works if you want a lighter option.
You can also make a thin layer of sweet fresh cheese, mint, and a drizzle of honey – sounds fancy, but it works well.
Serving ideas:
These pancakes go perfectly with a strong coffee if you make them for brunch.
For dessert, place them on a large plate, drizzle with the remaining caramel, and maybe add a few mint leaves for decoration.
If you want to make them even more festive, top them with fresh berries or a scoop of vanilla ice cream.
Frequently asked questions
Can I make the pancakes without eggs?
Yes, but they’ll be less elastic and may break when flipping. Use 1 mashed banana or 2 tablespoons of plant-based yogurt instead to hold the batter together.
If I don’t have sparkling water, can I use still water?
Yes, but you won’t have the same bubbles in the batter, so the pancakes will be a bit denser. Add a pinch of baking powder to the batter if you still want to aerate it.
My caramel is too thick or too thin. What should I do?
If it turned out too thick, gently heat it and add 1 tablespoon of cream, mixing well. If it’s too thin, simmer it for 1 minute on low heat, but don’t burn it.
Can I make caramel with something other than cream?
Yes, you can use unsweetened liquid cream or even whole milk. With butter, it comes out richer, but it cools and hardens quickly.
Can I use honey instead of sugar for the pancakes?
I don’t recommend it, as honey burns quickly in the pan and changes the texture. It’s better to use sugar or a heat-stable sweetener.
Nutritional values (approximate)
Let’s say this – for two filled pancakes (one with chocolate, one with caramel), we’re looking at about 380-420 kcal, depending on how much filling you use. Protein: about 8-10 g. Fat: 16-19 g, mainly from the chocolate and caramel. Carbohydrates: around 55-60 g. The pancakes themselves aren’t very heavy; if you put a thin layer of filling, the calories won’t skyrocket. If you overdo it with Nutella and pour caramel with a ladle, obviously, you’ll hit 600 kcal per serving. For those on a diet, you can cut down on sugar and filling, significantly reducing the calories.
It’s not exactly an everyday dessert, but it’s not a calorie bomb if you’re moderate. Mint helps with digestion (at least, that’s what the elders say), and you get some fiber from the flour. It’s fairly balanced as a dessert, especially if you don’t go overboard with the chocolate.
How to store and reheat
If, by some miracle, you have leftover plain pancakes, you can keep them in the fridge covered with plastic wrap or in a container for up to 2 days. To reheat, pop them in the microwave for 30 seconds, or toss them in a dry pan on low heat for 1 minute with a lid on top to prevent drying out. I wouldn’t recommend keeping pancakes filled with chocolate or caramel in the fridge, as the filling hardens and the texture isn’t as great. If you’ve already filled them, just microwave them for a few seconds and eat them immediately. The caramel lasts 3-4 days in the fridge in a jar; just warm it up slightly before using.
As for the rest… honestly, there’s not much left to put aside.
Let me tell you quickly, as if for friends who actually cook: everything is ready in half an hour, including the caramel. You’ll get about 4 decent servings (or 8 thin pancakes), and it can even work for breakfast if you’re feeling adventurous, but I’d say it’s more of a dessert. The difficulty level is around “relax,” so don’t be scared even if it’s your first time with a pan.
I admit I often make this when I want to get rid of hardened chocolate in the cupboard or mint leaves that are about to wilt. Not to mention, it’s incomparable to anything store-bought – the pancake is less sweet, the contrast with that salty caramel and the mint aroma… it’s just right. Plus, they never last until the next day; they disappear in the blink of an eye. Very versatile, you can add whatever you have at home, but this mint – caramel – chocolate base, well, that’s the combination I turn to when I want to impress without spending too much time in the kitchen.
What you need (for 8 pancakes, which means 4 servings):
Eggs – 2 pieces. They keep the pancake together, make it slightly elastic, and add a bit of color.
Milk – 150 ml. It should be whole milk if you ask me, not skimmed, as it makes the pancake creamier.
Sparkling water – 250 ml. This is for that light, bubbly texture; otherwise, they come out heavy and rubbery.
Salt – about ½ teaspoon. To enhance the flavors, not to make soup.
Sugar – 2 tablespoons. Enough to avoid blandness, but not so much that it spikes your blood sugar.
White flour – about 170-180 g (approximately 8 heaping tablespoons). This depends a lot on how thick you want the batter to be; it should be like liquid sour cream.
Mint – two options: 1 tablespoon of finely chopped fresh leaves (or 1 teaspoon of crushed dried mint). Fresh gives the flavor, dried works too if you don’t have anything else.
For filling:
Chocolate spread – Nutella, Finetti, whatever you have, about 100-120 g for all the pancakes. Don’t have any? Melted chocolate works too.
For caramel:
Sugar – 5 heaping tablespoons (about 80 g).
Heavy cream – 2-3 tablespoons (about 40-60 ml). It adds creaminess and cuts the sweetness.
(Extra: a pinch of salt in the caramel if you want that sweet-salty effect. Not essential, but that’s how I like it.)
Alright, let me walk you through how I do it, step by step:
1. Whisk the eggs in a large bowl (not with a mixer, you don’t need foam, just mix them).
2. Add the cold milk and sparkling water, stirring gently. Don’t whisk too hard, or you’ll lose the bubbles, but make sure it’s well combined.
3. Add the sugar and salt, and give it another round with the whisk.
4. Start sprinkling in the flour, little by little. Stop when you have a fluid batter that still coats the back of a spoon – not rainwater, but not concrete either.
5. Mint – this is where I have fun. If it’s fresh, I chop it very finely (otherwise, you’ll feel the bits and it’s not pleasant), if it’s dried, I crush it well between my fingers. I add it at the end and mix gently. Let it sit for a minute to infuse its flavor, no more.
6. Heat a non-stick pan (medium to high). I don’t add oil for each pancake, just for the first one, about a teaspoon. Those who do it for every pancake, I don’t know, they think it’s not frying without splashing, but then the pancake comes out too heavy. If the heat is too high, they burn; if too low, they dry out and stick.
7. Pour about ¾ of a ladle of batter into the pan, quickly swirl it around to spread it out. The goal is to have them thin, not thick. The first one is always a sacrifice; I eat it right away as a snack.
8. Flip them with a spatula after about 30-40 seconds on the first side, another half minute on the other. I place them directly on a plate, keeping them covered so they don’t dry out.
For the chocolate filling: it’s simple. The chocolate spread should be at room temperature. If you forgot to take it out of the fridge, pop the jar in the microwave for about 15-20 seconds – no more, or it’ll melt completely. Spread it on the warm pancake, not too much, or it’ll spill everywhere and you’ll find yourself eating off the plate instead of your hand.
For the caramel – this is where you need to pay attention. It’s easy, but if you leave it on the heat too long, it burns, and even the cat won’t lick it. Put the sugar in a dry saucepan over medium heat. DO NOT stir until it starts melting and turning color. At first, it will form a golden pool, then it will darken a bit. When all the sugar is liquid and has a caramel color (not chocolate!), take it off the heat. At this moment, carefully add the cream – watch out, it will bubble up, so don’t splash yourself. Stir gently, put it back on the heat for 1 minute to thicken nicely. If you like, add a pinch of salt. Done.
I fill half of the pancakes with chocolate, the other half with caramel, folding or rolling them – it depends on how you want to serve them; I make triangles so nothing spills on the table. Two pancakes per serving, one with chocolate, one with caramel, for balance.
Tips, variations, and serving ideas
Tips:
Don’t try to use only dried mint in large quantities; it will come out bitter that you can’t save it even with half a jar of Nutella. Better to use less than to overdo it.
Always set aside the first pancake; there’s no point in getting upset. The pan calibrates only by the second one.
Don’t fill them too thickly with chocolate; it makes them hard to eat and makes a mess everywhere.
Never leave the caramel unattended on the heat, not even for 5 seconds.
The sparkling water is specifically for “fluffiness.” I’ve tried with regular water, it’s not the same, but if you don’t have any, add a bit more milk.
Substitutions:
Milk can be replaced with plant-based milk (almond, oat – not soy, as it gives a weird taste), but the pancake won’t be as creamy.
For a diet, you can use a sweetener instead of sugar (erythritol, but it doesn’t taste exactly the same, nor does it caramelize the same way).
Flour – for gluten-free, a universal gluten-free mix works well, but the texture will be a bit crumbly, don’t be scared.
Mint – if you don’t have fresh, dried works, but don’t overdo it. You can also try very young basil if you’re in the mood for experiments.
Heavy cream for caramel: you can also use unsweetened condensed milk if you want a sweeter and thicker caramel.
Variations:
You can add a bit of grated lemon zest to the batter if you want the pancakes to be fresher.
In the caramel, you can add a small cube of butter for extra shine and flavor.
For kids, skip the mint or just add a pinch; they’ll prefer it more.
Instead of chocolate spread, berry or apricot jam works if you want a lighter option.
You can also make a thin layer of sweet fresh cheese, mint, and a drizzle of honey – sounds fancy, but it works well.
Serving ideas:
These pancakes go perfectly with a strong coffee if you make them for brunch.
For dessert, place them on a large plate, drizzle with the remaining caramel, and maybe add a few mint leaves for decoration.
If you want to make them even more festive, top them with fresh berries or a scoop of vanilla ice cream.
Frequently asked questions
Can I make the pancakes without eggs?
Yes, but they’ll be less elastic and may break when flipping. Use 1 mashed banana or 2 tablespoons of plant-based yogurt instead to hold the batter together.
If I don’t have sparkling water, can I use still water?
Yes, but you won’t have the same bubbles in the batter, so the pancakes will be a bit denser. Add a pinch of baking powder to the batter if you still want to aerate it.
My caramel is too thick or too thin. What should I do?
If it turned out too thick, gently heat it and add 1 tablespoon of cream, mixing well. If it’s too thin, simmer it for 1 minute on low heat, but don’t burn it.
Can I make caramel with something other than cream?
Yes, you can use unsweetened liquid cream or even whole milk. With butter, it comes out richer, but it cools and hardens quickly.
Can I use honey instead of sugar for the pancakes?
I don’t recommend it, as honey burns quickly in the pan and changes the texture. It’s better to use sugar or a heat-stable sweetener.
Nutritional values (approximate)
Let’s say this – for two filled pancakes (one with chocolate, one with caramel), we’re looking at about 380-420 kcal, depending on how much filling you use. Protein: about 8-10 g. Fat: 16-19 g, mainly from the chocolate and caramel. Carbohydrates: around 55-60 g. The pancakes themselves aren’t very heavy; if you put a thin layer of filling, the calories won’t skyrocket. If you overdo it with Nutella and pour caramel with a ladle, obviously, you’ll hit 600 kcal per serving. For those on a diet, you can cut down on sugar and filling, significantly reducing the calories.
It’s not exactly an everyday dessert, but it’s not a calorie bomb if you’re moderate. Mint helps with digestion (at least, that’s what the elders say), and you get some fiber from the flour. It’s fairly balanced as a dessert, especially if you don’t go overboard with the chocolate.
How to store and reheat
If, by some miracle, you have leftover plain pancakes, you can keep them in the fridge covered with plastic wrap or in a container for up to 2 days. To reheat, pop them in the microwave for 30 seconds, or toss them in a dry pan on low heat for 1 minute with a lid on top to prevent drying out. I wouldn’t recommend keeping pancakes filled with chocolate or caramel in the fridge, as the filling hardens and the texture isn’t as great. If you’ve already filled them, just microwave them for a few seconds and eat them immediately. The caramel lasts 3-4 days in the fridge in a jar; just warm it up slightly before using.
As for the rest… honestly, there’s not much left to put aside.
Ingredients
For pancakes: 2 eggs, 150 ml milk, 250 ml sparkling water, salt, 2 tablespoons of sugar, mint, flour. For filling: Finetti/Nutella. For caramel: 5 tablespoons of sugar, 2-3 tablespoons of sour cream.