How to make pancakes with cocoa and coffee at home? Cooking options and secrets. Nutritional value and calorie content. Step by step recipe with photo and video recipe.
Bored with the usual pancakes? Do you want something original with a different taste? At the same time, so that there are no difficulties in cooking? Then try my new recipe for pancakes with cocoa and coffee. They turn out to be elastic and with a beautiful appearance - a lovely brownish color. They have a rich, pleasant chocolate flavor and a subtle hint of coffee aroma. Such rich pancakes with a chocolate-coffee flavor will appeal to lovers of coffee and dark chocolate. If you've never made such pancakes, it's time to experiment and cook this wonderful recipe for your loved ones on a weekend. I am sure that such pancakes with milk with a light coffee aroma and chocolate taste will please you from the first bite and will give you a good mood for the whole day.
Chocolate pancakes with coffee will be a great addition to a family tea ceremony. They are ideally served with syrup, condensed milk, honey, jam, nutella, because they perfectly absorb all sweet sauces. Such pancakes can be used to make an amazingly delicious pancake cake with cream or curd cream, because they turn out to be lush and soft. Spreads are suitable for filling with a variety of fillings, because they fold perfectly into tubes, envelopes, bags.
- Caloric content per 100 g - 198 kcal.
- Servings - 4
- Cooking time - 1 hour
- Wheat flour - 200 g
- Eggs - 1 pc.
- Refined vegetable oil - 2 tablespoons
- Cocoa powder - 3 tablespoons
- Sugar - 50 g
- Milk - 500 ml
- Salt - a pinch
- Instant coffee - 1 tablespoon (optional)
Step by step preparation of pancakes with cocoa and coffee:
1. Pour room temperature milk into a deep bowl. If there is no milk, you can replace it with water or kefir. Or delicious pancakes will be made with baked milk.
2. Wash the egg, break the shell and pour the contents into a bowl of milk. Whisk everything until smooth.
3. Add sugar and salt to the slurry and stir.
4. Add cocoa powder and whisk until it is completely dissolved. It is better to pre-sift it through a fine sieve so that all the lumps break.
5. Add instant coffee to the products and stir until dissolved. In this recipe, the leading taste of the pancakes is chocolate, but you can enhance the coffee notes. To do this, add a little more or reduce the amount of cocoa. And if you are not a coffee lover or are making pancakes for children, then you don't have to add coffee.
If you have free time, you can brew coffee and cocoa, then the taste and aroma of pancakes will be better. To do this, pour coffee with cocoa into milk, add sugar and salt and put on fire. Boil milk and boil for 1 minute. Strain the coffee and chocolate milk through a fine sieve. Cool the resulting filtered milk, add the eggs and then cook according to the recipe.
6. Sift the flour through a fine sieve to enrich it with oxygen, and this will also give the dough fluffiness and softness. Place flour in a bowl with food. Stir the dough with a whisk until smooth, so that there is not a single lump. You can strain the dough through a fine sieve to make sure there are no lumps in it. The consistency of the dough should be like liquid sour cream.
If desired, you can add a little cinnamon, nut liqueur or various spices to the dough for a special taste.
7. Leave the dough at room temperature for half an hour to swell and release the gluten. This will make the pancakes softer and stronger.
8. After half an hour, pour vegetable oil into the dough.You can use melted butter for a softer pancake. It is important to add butter at the end of the batch, otherwise the dough will turn out to be too elastic, dense and tasteless.
9. Knead the dough with a whisk until the butter is completely dissolved in the mass.
10. Place a heavy-bottomed pan on the stove and chop well. Grease the bottom with butter or vegetable oil, a piece of bacon or any other fat. This should be done only before baking the first pancake, so that it does not turn out to be "lumpy".
Use a scoop to scoop up a portion of the dough and pour it into the hot skillet. Hold the crockery in one hand and the ladle of dough in the other. Twirl the pan to spread the dough evenly over the entire area. Fry the pancake for 2-3 minutes. It is necessary to fry it on a fire a little more than average, because on low heat the pancakes will turn out "rubbery". You can also fry them over high heat, but then you have to have time to turn them over in time so that they do not burn.
11. When a fried crust forms on the edge of the pancake, the edges will darken and bubbles will appear on the surface, turn it over and bake for another 30-40 seconds. The first pancake is the main indicator of a correct test. Try it to taste, and it became clear whether something needs to be fixed or not. Then continue to bake the rest of the pancakes in the same way. If the pancakes cannot be turned over, then the dough is too thin. Then add a little flour and mix well.
Remove the baked pancakes from the pan and put in a pile on a plate of a suitable diameter, smearing with butter, and cover with a towel on top so that they breathe, but do not cool down.