Cocoa pancakes
Description
Perfect for serving with tea and coffee. For this recipe, you'll need milk—I use 3.2% fat—and high-quality dark cocoa powder. The vegetable oil should be refined and odorless. This amount yields 18–22 pancakes, depending on the skillet's diameter and the thickness of the pancakes. These pancakes can be filled with sweet fillings, such as cottage cheese with berries or fruits. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
Prepare the ingredients. Let's get started!
- 2
Step 2
Place sugar, chicken eggs, and half of the milk into a convenient container. Slightly whisk with a whisk.
- 3
Step 3
Add flour, cocoa, and a pinch of salt. Mix the ingredients with a whisk. Using a small amount of milk makes it easier to achieve a smooth, lump-free batter.
- 4
Step 4
Pour the remaining milk in portions, mixing with a whisk.
- 5
Step 5
Add a couple of tablespoons of vegetable oil and mix well once again. The dough is ready!
- 6
Step 6
Heat a non-stick frying pan. There's no need to grease it. Pour in half a ladle of pancake batter, cook for about a minute, flip the pancake, and fry the other side briefly.
- 7
Step 7
I ended up with 18 pancakes.
- 8
Step 8
Serve the pancakes with cocoa and a glass of milk, your favorite sauces, condensed milk, and whipped cream.