Chocolate pancakes with milk

8 servings

15 minutes

Chocolate pancakes made with milk are an exquisite French dessert that combines the tenderness of classic pancakes with a rich chocolate flavor. Their history traces back to traditional French crêpes, but the addition of cocoa gives them a special depth and aroma. During preparation, part of the batter remains light, creating artistic patterns on the pancakes that make them not only delicious but also visually appealing. They have a velvety texture and a rich sweet taste with subtle cocoa notes, perfectly complemented by fresh berries, cream, or honey. These pancakes are great for both a morning breakfast and an elegant dessert for tea or coffee. They are served warm but are equally tasty when cold, maintaining their softness and aroma.

Energy value per serving

• Calories: 282
• Proteins: 9.6g
• Fats: 10.8g
• Carbohydrates: 37g

Ingredients

• Milk: 3 glass
• Sugar: 2 tbsp
• Wheat flour: 300 g
• Cocoa: 2 tbsp
• Chicken egg: 3 pc
• Vegetable oil: 2 tbsp
• Salt: pinch

Cooking steps

1. Beat the eggs with salt and sugar. It's better to prepare the dough in a blender — it will be quick and of high quality.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Salt:  pinch
   • Sugar: 2 tablespoons

2. Then pour a glass of milk into the mixture and whip again. Add flour and mix to avoid lumps. While continuing to whip, gradually pour the remaining milk into the dough. The dough should be quite liquid.

   Required ingredients:

   • Milk: 3 glasss
   • Wheat flour: 300 g
   • Milk: 3 glasss

3. The dough should be of different colors. Therefore, one third of the dough needs to be poured into a separate container (this is for creating patterns on the future pancakes). Add cocoa to the remaining part and mix very well until the dough is uniform and lump-free.

   Required ingredients:

   • Cocoa: 2 tablespoons

4. Heat the pan well, pour in a little oil, spread it evenly on the pan and warm it up. (Vegetable oil should only be added once when frying the first pancake. After that, it is not necessary to add more; the pancakes won't stick.) Pour in a little batter, about ½ ladle, and spread it across the entire pan. Cook a bit until browned. Use a teaspoon to scoop some batter of another color and draw random patterns on the pancake. Then flip the pancake and fry the other side.

   Required ingredients:

   • Vegetable oil: 2 tablespoons
   • Milk: 3 glasss

5. When removing from the heat, place the pancakes with the patterned side up. Serve them warm (although cold pancakes are also good).

   Required ingredients:

   • Milk: 3 glasss