Choco Pancakes
4 servings
60 minutes
Choco-pancakes are the perfect blend of the fluffiness of American pancakes and rich chocolate flavor. This recipe is rooted in traditional pancakes that conquered the world with their tender texture and appetizing aroma. The addition of cocoa gives them depth of flavor, making them resemble a chocolate dessert while remaining a light and nutritious breakfast. They pair excellently with berries, bananas, nuts, and syrups, creating a vibrant morning treat. Perfect for both cozy family breakfasts and festive gatherings. With no oil used in cooking, they maintain their classic American texture while being less greasy. Choco-pancakes are tenderness, warmth, and a drop of chocolate happiness in every bite!
1
Beat the eggs with sugar and salt until frothy.
- Chicken egg: 2 pieces
- Sugar: 2.5 tablespoons
- Salt: 1 teaspoon
2
Add a glass of milk, whisk well, gradually add flour (better to sift it), constantly breaking lumps with a mixer.
- Milk: 2 glasss
- Wheat flour: 2 glasss
3
Repeat the previous point, adding the remaining glasses of milk and flour. Add cocoa. Pour in vegetable oil (can be replaced with melted butter).
- Milk: 2 glasss
- Wheat flour: 2 glasss
- Cocoa powder: 3.5 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.
