Chocolate pancakes with rum
4 servings
45 minutes
Chocolate pancakes with rum are an exquisite dessert with notes of decadent luxury. Their origin roots in American cuisine, where traditional pancakes took on a new form thanks to the combination of rich chocolate and aromatic rum. Thin, delicate, with an appetizing crust, they possess a rich, slightly bitter chocolate flavor that is smoothly softened by the creaminess of butter and a light caramel hint of rum. These pancakes are perfect for a cozy breakfast or festive dinner — they can be served with powdered sugar, a sauce made from butter and rum, or a cottage cheese filling with raisins. In every bite — warmth and sophistication, harmony of textures and flavors turning simple treats into gastronomic delight.
1
Sift the flour into a bowl. Add sugar and salt. Make a well in the center and add 1 egg and 1 yolk. Beat with a mixer, then gradually pour in the milk. Mix until smooth. Pass through a sieve to remove lumps.
- Wheat flour: 125 g
- Sugar: 6 tablespoons
- Salt: pinch
- Chicken egg: 2 pieces
- Milk: 250 ml
2
Melt half of the butter, add rum. Mix well and let it sit for 1 hour.
- Butter: 50 g
- Rum: 1 tablespoon
3
Melt the butter in a pan. Pour the batter in portions with a ladle and let it spread evenly across the surface of the pan. Fry on each side until golden brown. Sprinkle the hot pancake with grated chocolate and fold it into quarters. You should get 8 pancakes. Dust with powdered sugar and serve with a sauce of butter and rum or with a filling of cottage cheese with raisins.
- Butter: 50 g
- Milk: 250 ml
- Chocolate: 60 g
- Powdered sugar: to taste