Chocolate pancakes
4 servings
60 minutes
Chocolate pancakes are a refined dessert of Russian cuisine that captivates the hearts of sweet lovers. Their history traces back to traditional Russian pancakes, but thanks to cocoa powder, they acquire a rich chocolate flavor. Thin, airy, with a delicate cottage cheese-raisin filling, they create the perfect combination of sweetness and a slight tanginess. The decoration with dried apricots not only gives the dish an original look but also adds an extra fruity note. These pancakes can be served as a festive treat, especially for children, as they resemble candies. They are delightful to enjoy with a cup of fragrant tea or coffee. Preparation does not require complex ingredients, and the result is pure enjoyment.
1
Beat the eggs with sugar, salt, and 1 cup of milk. Add 1 cup of flour mixed with baking powder and mix thoroughly.
- Chicken egg: 3 pieces
- Sugar: 3 tablespoons
- Salt: to taste
- Milk: 2 glasss
- Wheat flour: 2 glasss
- Baking powder: 10 g
2
Add the sifted cocoa powder and mix. Add the remaining flour and mix again. Gradually pouring in the remaining milk, prepare the batter to the consistency of liquid sour cream.
- Cocoa: 2 tablespoons
- Wheat flour: 2 glasss
- Milk: 2 glasss
3
Grease the pan with vegetable oil and fry the chocolate pancakes on both sides.
- Vegetable oil: to taste
4
Wash the raisins, pour hot water over them, and let them sit for 20 minutes. Drain and mix with cottage cheese and sugar. Place a portion of the cheese filling on the edge of the pancake and roll it up like a tube. Tie the loose ends with a strip cut from dried apricot to make a 'candy'.
- Raisin: 100 g
- Cottage cheese: 400 g
- Sugar: 3 tablespoons
- Dried apricots: 100 g