They are very simple to make and you can accompany them at breakfast or snack with fruit, honey or with the jam of the flavor of your choice.
The famous recipe for pancakes has a version with cocoa that Puro Chocolate found in the book In the kitchen with cocoa and chocolate, by Franca Feslikenian, to pamper lovers of this delicious ingredient at breakfast or snack time.
pancake with cocoa
- 130 grams of wheat flour
- 60 grams of sugars
- 2 deciliters of milk
- 20 grams of bitter cocoa
- 2 eggs
- 3 tablespoons of melted butter
- ½ sachet of yeast
Put the butter in a saucepan over the heat and let it melt, but without burning, and then let it cool.
Mix the sifted flour with the baking powder, a pinch of salt, the sugar, the cocoa and a little vanilla essence in a bowl.
Beat the eggs and stir them with the melted butter and room temperature milk.
Mix the dry and wet ingredients, stirring well until you get a creamy mixture without lumps.
Cover the container with transparent kitchen paper and let it rest for about 20 minutes, approximately.
Heat a heavy-bottomed nonstick skillet over heat; Lightly grease it with butter and pour in the mixture by spoonfuls, until you form a thin pancake with a diameter of approximately 10-12 centimeters.
When, after about a minute, balls form on the surface and the edges begin to brown, turn the pancake over and cook on the other side for another minute.
Remove from heat and keep warm until serving time.
You can accompany it with honey, jam or syrup of the flavor you want.