Chocolate Pancakes

These pancakes are so delicious that they wont need any additional spread, although they will be even better with various syrups and jams. The ingredients are enough for 12 pancakes with a diameter of 20 cm.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 75 g Wheat flour, white, multi-purpose

  • 30 g Cocoa, powdered, unsweetened

  • 1.5 spoons Sugar, white

  • 1 pinch Salt, table

  • 1 teaspoon Spices, cinnamon, ground

  • 2 piece Egg, fresh

  • 175 ml Milk, partially skimmed

  • 1 teaspoon Vanilla, extract, natural

  • 45 g Butter, unsalted

Steps

  1. In a large bowl, sift the flour, then add cocoa powder, sugar, salt, and cinnamon. Mix everything well. Make a small well in the center of the dry ingredients. In another bowl, pour the milk, beat in the eggs, add vanilla extract, and mix well until the mixture becomes slightly frothy. Slowly pour the wet ingredients into the well you made in the bowl with the dry ingredients.

  2. Mix the batter well. Melt 2/3 of the butter in a pan and add it to the mixture while still warm. Mix well again. Cover the bowl and let it rest for 30 minutes.

  3. Add a little of the remaining butter to the pan, spread it around, and place the pan on the stove. Heat the pan well and pour in the first ladle of batter. Spread the batter evenly across the pan so there are no holes and the layer of batter is as uniform as possible. Cook the pancake on one side – you can use a wooden spatula to lift the pancake and check if it's done. Then flip the pancake and cook it on the other side. Place the cooked pancakes on a warmed plate. Repeat the process until you have cooked enough pancakes or used up all the batter.

Nutrition Information (Per 100g)

  • Calories: 249.46 kcal
  • Fat: 5.59 g
    • Saturated Fat: 1.49 g
  • Carbohydrates: 35.05 g
    • Sugars: 6.34 g
  • Protein: 10.81 g
  • Fiber: 2.98 g