Flavored and delicious chocolate pancakes can be baked according to different recipes. They can be thicker and thinner, sweeter, or a salty flavor that goes well with dark chocolate. Pancakes can be baked with different types of flour, with or without eggs. Among the variety of recipes, you can always find the one that suits you best.
Chocolate pancakes: recipe
The same principles apply to chocolate pancakes as to baked goods made from ordinary pancake dough. You should remember that the more eggs in the dough, the thicker and more elastic the pancakes are, and vice versa, the fewer eggs, the thinner and lighter the pancakes, but the easier they break. The amount of sugar is also important for the elasticity of the pancakes: Do not knead very sweet pancakes too thin, as sugar makes this type of baked goods brittle.
Another secret of thin pancakes is liquid. It is better to dilute the milk on which you bake pancakes with mineral or boiled water, juice or, in the case of chocolate pancakes, coffee. If the recipe says only milk, substitute about a third of it with another liquid. If the author of the recipe has already taken into account this nuance, nothing needs to be changed.
Chocolate pancakes are made by adding cocoa to the dough. If you use natural cocoa, the pancakes will turn out to be a rich red-brown color, artificial cocoa powder will give a dark brown hue.
Thin Chocolate Pancake Recipe
For thin, but elastic pancakes, from which you can make even a tall and juicy pancake cake, you will need: – 1 cup of wheat flour; – ¼ cup of unsweetened cocoa; – ¼ cup of sugar; – ½ teaspoon of ground cinnamon; – ½ teaspoon of salt finely ground; – 1 cup of cold milk; – ½ cup of water or strong coffee; – 2 chicken eggs; – 2 tablespoons of unsalted butter; – 2 tablespoons of liqueur, brandy, or dark rum.
Instead of 2 chicken eggs, you can use 4 egg yolks
Sift the cocoa and wheat flour into a bowl, add cinnamon, salt and sugar. Whisk dry ingredients until well combined and saturated with air. Alternatively, you can put all of these foods in the bowl of your food processor and pulse blend. Add milk, water or coffee, eggs, melted butter, alcohol, beat until smooth, cover with a lid or plastic wrap and refrigerate for 2 hours.
Pour the dough into a dish with a dispenser. A good dough should be thick enough to wrap around the spoon and drain off in a thick stream. If the dough is too thick, add 1-2 tablespoons of lukewarm water.
Take a non-stick frying pan with a diameter of 15-20 centimeters. A real pancake pan is light with a thin bottom and low sides. Heat it over medium-high heat, add some vegetable oil. When it starts to smoke slightly, add 2-3 tablespoons of dough (about 50 grams). Tilt the pan quickly in all directions to spread the dough all over the pan.
Bake the pancake for 60–80 seconds, lifting the edges with a flexible silicone spatula. When the pancake is browned, quickly flip it over and cook for a few more seconds. Place the finished pancake on a flat plate. Repeat with the rest of the test.