Chocolate Pancakes
Cocoa in the batter makes the pancakes dark and a little more fragile, but the flavor comes out rich without any chocolate. These are best folded into triangles and served with berries: the acidity brings out the cocoa.
- Time15 min + 30 min rest
- Total45 min
- Servings4 servings
- Yield≈12 pancakes, Ø 24 cm
- DifficultyEasy
Method
-
Sift the cocoa with the flour
Cocoa tends to clump, so sift it together with the flour twice. This is the most important step in the recipe.
2 min -
Beat the eggs with the sugar
Beat the eggs with the sugar, salt and vanilla sugar until the grains dissolve.
1 min -
Mix the batter
Pour in half the milk, add the flour and cocoa mixture and stir until smooth. The batter will be dark and fairly thick.
2 min -
Thin it with milk
Pour in the remaining milk and the oil and stir. If the batter is still a little thick, add milk 1 tbsp at a time.
1 min -
Let it rest
Leave it covered for 30 minutes. The cocoa and flour will hydrate and the pancakes will become more pliable.
30 min -
Cook over medium heat
Heat the pan and grease it with oil. Cook for 40–50 seconds on each side: browning is hard to see on dark batter, so watch for dry edges.
40–50 sec per side -
Fold into triangles
A hot chocolate pancake is more fragile than a plain one: fold it into quarters and serve straight away.
Common mistakes
- Lumps of cocoa — sift it with the flour, otherwise dry dark specks will remain in the batter.
- Too little sugar: cocoa is bitter and the pancakes come out bland.
- Overcooked pancakes taste bitter — take them off the heat sooner than you would plain ones.
- Batter that is too thick makes thick pancakes that cook unevenly.