Chocolate and coffee pancakes with cottage cheese filling
4 servings
75 minutes
Chocolate-coffee pancakes with cottage cheese filling are a true gastronomic celebration, harmoniously combining rich chocolate notes, deep coffee aroma, and delicate creamy texture. This recipe is inspired by European traditions where pancakes are an integral part of cozy breakfasts and festive gatherings. The filling made of soft cottage cheese, banana, cream, and cinnamon adds tenderness and a light sweetness to the dish, while the added raisins bring an interesting textural play. These pancakes are perfect for a morning treat with a cup of freshly brewed coffee or as a dessert for a cozy evening. They can be served with nuts, chocolate sauce or seasonal berries to enhance the flavor with new shades. This dish captivates with its refined balance of flavors and richness of aromas, providing pleasure with every bite.
1
In a deep container, beat room temperature eggs with a little sugar and salt.
- Chicken egg: 2 pieces
- Sugar: 40 g
- Salt: 2 g
2
Continue whisking, gradually pour in the milk (can be replaced with whey) and slowly sift in the flour mixed with cocoa and baking soda.
- Milk: 350 ml
- Whole grain (wholemeal) flour: 180 g
- Cocoa powder: 20 g
- Baking soda: 2 g
3
Brew stronger coffee, cool it down, and add it to the dough.
- Strong (dark) coffee: 150 ml
4
Add a couple of tablespoons of vegetable or melted butter to the dough. Mix the dough thoroughly until it reaches the consistency of low-fat cream.
- Vegetable oil: 25 ml
5
Bake pancakes on a well-heated dry skillet on both sides for about 2 minutes each.
- Whole grain (wholemeal) flour: 180 g
6
For the filling, peel and slice the banana, combine it with cottage cheese, cream, cinnamon, sugar, and optionally raisins. Blend everything in a blender (or puree the banana, strain the cottage cheese through a sieve, and mix the ingredients by hand).
- Bananas: 1 piece
- Soft curd cheese: 250 g
- Heavy cream 35% fat: 30 ml
- Ground cinnamon: 1 g
- Sugar: 40 g
- Seedless raisins: 45 g
7
Spread the filling on one side of each pancake, roll it into a traditional tube, fold it into a triangle, or shape the pancakes in any familiar way. This amount of ingredients makes 13-15 pancakes.