Pancakes wrapped in white chocolate with vanilla cream

Delicious pancakes wrapped in white chocolate with vanilla cream

Who can resist a fluffy pancake filled with fine vanilla cream and covered in white chocolate? This recipe transforms a classic dessert into a true culinary masterpiece, ideal for any occasion, from a family gathering to an elegant brunch. Plus, making these pancakes can become a delightful activity alongside loved ones, providing a perfect opportunity to experiment in the kitchen.

Preparation time: 20 minutes
Baking time: 20 minutes
Total time: 40 minutes
Number of servings: 6 servings

Ingredients:

*For the pancakes:*
- 250 g flour
- 300-350 ml milk (or as needed to achieve a smooth batter)
- 2 eggs
- 2-3 tablespoons cocoa powder (for a more intense chocolate flavor)
- 40 g butter (melted)
- 1 pinch of salt
- 1 tablespoon vanilla extract

*For the vanilla cream:*
- 200 ml milk
- 2 eggs
- 300 ml liquid cream for whipping
- 50 g flour
- 125 g sugar
- 1 packet of vanilla sugar
- 2 tablespoons vanilla extract
- 1 pinch of salt

*For decoration:*
- 200 g white chocolate

Pancake preparation:

1. Preparing the butter: Start by melting the butter over low heat. It is essential not to let it smoke, but just to melt completely.

2. Mixing dry ingredients: In a large bowl, combine the flour, vanilla sugar, cocoa powder, and salt. Sifting these will ensure a fine texture for the batter, eliminating any lumps.

3. Mixing wet ingredients: In another bowl, beat the eggs with the milk, vanilla extract, and melted butter. Make sure all ingredients are well integrated.

4. Combining ingredients: Pour the wet ingredient mixture over the dry ingredients. Mix well with a whisk or mixer until you obtain a smooth batter. If the batter is too thick, gradually add milk, being careful not to make it too runny.

5. Cooking the pancakes: Heat a non-stick skillet over medium heat and grease it with a paper towel or sponge soaked in oil. Using a ladle, pour a little batter into the center of the skillet. Let the pancake cook for about 1 minute or until the edges turn golden and bubbles appear on the surface. Flip the pancake and cook the other side for another minute. Repeat the process until all the batter is used, making sure to grease the skillet before each pancake.

Vanilla cream preparation:

1. Heating the ingredients: In a small pot, add the liquid cream, milk, and the two tablespoons of vanilla extract. Heat the mixture over medium heat without letting it boil.

2. Mixing the eggs: In a separate bowl, beat the eggs with the sugar, salt, and flour until well combined.

3. Combining mixtures: When the milk mixture is hot (but not boiling), remove it from the heat and gradually pour it over the egg mixture, stirring constantly to prevent the eggs from coagulating.

4. Thickening the cream: Put the mixture back on low heat and cook, stirring continuously with a whisk, for about 5 minutes, until the cream thickens. Once it reaches the desired consistency, cover it with plastic wrap directly on the surface of the cream to prevent a crust from forming and let it cool.

Wrapping the pancakes in white chocolate:

1. Melting the chocolate: Use the bain-marie method to melt the white chocolate, being careful not to let it burn. Stir occasionally to achieve a smooth texture.

2. Preparing the pancakes: Trim the edges of the pancakes to even them out. Spread a generous portion of vanilla cream on each pancake, then carefully roll them up.

3. Decorating with chocolate: Use a piping bag with a thin nozzle to drizzle the melted chocolate onto pieces of parchment paper, creating decorative shapes. Let these shapes set in the refrigerator for 2-3 minutes.

4. Assembling the dessert: After the chocolate has set, take the rolled pancakes and place them on the decorated parchment paper. Twist them well to cover them completely. If desired, you can place them in the freezer for 10 minutes for quick setting.

5. Serving: Remove the pancakes from the freezer, carefully peel off the parchment paper, and serve immediately. These pancakes are perfect alongside a scoop of ice cream or a fresh fruit sauce for a pleasant contrast of flavors.

Helpful tips:
- You can add some berries to the vanilla cream for a fruity flavor.
- If you don’t have white chocolate, you can use dark chocolate, but make sure to adjust the amount of sugar in the recipe, considering that dark chocolate is less sweet.
- These pancakes can also be served with caramel sauce or whipped cream for an extra indulgence.

Nutritional benefits:
These pancakes are not only delicious but also nutritious. The whole wheat flour used can provide digestive benefits, while the eggs and liquid cream offer a good source of protein. White chocolate, although calorie-rich, contains antioxidants that can contribute to heart health when consumed in moderation.

Frequently asked questions:
1. Can I prepare the pancake batter in advance?
Yes, you can prepare the batter a day ahead and keep it in the refrigerator. Make sure to mix it well before use.
2. How can I prevent the pancakes from sticking to the skillet?
Make sure the skillet is well greased and that it is hot enough before adding the batter.
3. Can I replace the liquid cream?
Yes, you can use a plant-based alternative or Greek yogurt for a healthier option.

Enjoy this simple and quick recipe for pancakes wrapped in white chocolate with vanilla cream, which is sure to impress anyone who savors it. Enjoy your meal!