American pancakes with cocoa
6 servings
30 minutes
American pancakes with cocoa are tender, airy pancakes infused with the aroma of chocolate. Their history begins in the USA, where pancakes became a symbol of cozy breakfasts and family traditions. The addition of cocoa makes them even richer and more appetizing, giving a pleasant chocolate depth to the flavor. They are perfect for morning meals, especially with honey, berries, or syrup. Traditionally, American pancakes are cooked without oil, making them light and velvety in texture. Each serving is a harmony of softness and rich flavor that delights both adults and children.
1
Beat the eggs with sugar and salt until frothy.
- Chicken egg: 2 pieces
- Sugar: 3 tablespoons
- Salt: 1 teaspoon
2
Add a glass of milk, whisk well, gradually add flour while constantly breaking up lumps with a mixer.
- Milk: 2 glasss
- Wheat flour: 2 glasss
3
Repeat the previous step, adding the remaining cups of milk and flour. Divide the mixture into two containers and add cocoa to one. Pour vegetable oil into both (can be replaced with melted butter). This will result in chocolate and regular pancakes. You can also skip dividing and just make chocolate pancakes (then add 3-4 tablespoons of cocoa instead of 2) or regular ones without cocoa.
- Milk: 2 glasss
- Wheat flour: 2 glasss
- Cocoa powder: 2 tablespoons
- Vegetable oil: 0.3 glass
4
Dissolve the soda, add it to the dough, and mix well again. Let it sit for 5-10 minutes. During this time, heat the pan.
- Baking soda reacted with acid: 1 teaspoon
5
Fry without oil (otherwise it's not an American pancake) over medium heat. Once bubbles appear and start to burst, flip the pancake and fry for another 20 seconds.
