Pancakes with cocoa, peaches, and cranberries

Cocoa Pancakes with Peaches and Cranberries: An Unusual Delicacy

If you're looking for a dessert recipe that will impress but is also easy to make, you've come to the right place! These cocoa pancakes, filled with caramelized peaches and cranberry jam, are not only delicious but also a true culinary challenge. Here’s how you can prepare them step by step to achieve a perfect result.

Preparation Time: 20 minutes
Baking Time: 30 minutes
Total Time: 50 minutes
Servings: 4

Ingredients:

For the batter:
- 500 ml Joya Natur soy drink
- 200 ml sparkling water
- 300 g all-purpose wheat flour
- 50 g cocoa powder
- 1 pinch of iodized salt
- 50 ml sunflower oil (for frying)

For the filling:
- 400 g canned peaches, drained and finely chopped
- 2 tablespoons cocoa butter (or regular butter, if preferred)
- 1 teaspoon cinnamon
- 1 teaspoon lemon juice
- 100 g cranberry jam
- Powdered vanilla sugar, for serving

A Bit of History

Pancakes are a traditional dish found in many cultures, each with its own variation and story. The use of cocoa in the pancake batter adds a chocolatey touch, transforming a simple dessert into a decadent experience. Combining with sweet fruits like peaches and cranberries is an inspired choice that brings a delicious contrast between sweet and slightly tart flavors.

Step by Step for Cocoa Pancakes

1. Preparing the Batter: In a large bowl, add the Joya Natur soy drink and sparkling water. Mix well to combine the ingredients. Gradually add the all-purpose flour and cocoa powder, whisking vigorously with a whisk or spatula to avoid lumps. If the batter is too thick, feel free to add a bit more soy drink until you achieve a fluid consistency, but not too runny.

2. Frying the Pancakes: Grease a non-stick skillet with a little sunflower oil and heat over medium heat. Pour a ladle of batter into the skillet, tilting it to evenly distribute the batter. Fry the pancake for 2-3 minutes or until the edges turn golden and a slight crust forms. Flip the pancake with a spatula and fry the other side for another 1-2 minutes. Continue this process until all the batter is used, keeping the pancakes warm on a covered plate.

3. Preparing the Filling: Meanwhile, in a small skillet, add the cocoa butter and let it melt over low heat. Add the chopped peaches and sauté for 5-7 minutes, stirring occasionally. Add cinnamon and lemon juice to enhance the flavors. Allow the mixture to cool slightly.

4. Assembling the Pancakes: On each pancake, add a portion of the peach filling and a tablespoon of cranberry jam. Fold the pancakes in half or roll them up, depending on your preference.

5. Serving: Dust powdered vanilla sugar over the pancakes for added sweetness and an elegant appearance. These pancakes are delicious both warm and at room temperature.

Practical Tips

- If you can’t find soy drink, you can use cow's milk or any plant-based milk you prefer (e.g., almond or coconut).
- Add a teaspoon of vanilla extract to the batter to enhance the flavor.
- You can experiment with other fruits, such as fresh peaches or even caramelized apples, for a different version.
- Pancakes can be served with vanilla ice cream or whipped cream for an even more decadent dessert.

Frequently Asked Questions

1. Can I use another type of flour?
Yes, you can use whole wheat flour or gluten-free flour, but the texture of the pancakes may be slightly different.

2. How can I keep the pancakes from drying out?
Keep the pancakes in a covered container or in a damp towel until serving.

3. How many calories does a serving of cocoa pancakes contain?
A serving of cocoa pancakes (without filling) contains approximately 250-300 calories, depending on the ingredients used.

This recipe for cocoa pancakes with peaches and cranberries is not just a simple dessert, but a true culinary experience. Whether you prepare them for a special breakfast or an elegant dessert, they are sure to bring a smile to the faces of your loved ones. Enjoy!