Cocoa Pancakes : Pretty. Simple. Sweet…
On Sunday mornings, when time goes by more slowly, there is no more welcome thing if someone in the family volunteers to make pancakes for everyone! Classic, banana, apple… and do you happen to want to miss the cocoa version? Soft, yummy and perfect to serve either with syrup or with a sprinkling of powdered sugar or some fresh fruit to taste. Cocoa pancakes will be one of your favorite variations…perhaps with a dash of cinnamon or vanilla to give an even more special flavor to your day.
Ingredients for 12 pancakes:
- 200ml (6.8 fl oz) whole milk, room temperature
- 100g (3.5 oz or about 3/4 cup) all-purpose flour
- 25g (0.9 oz) butter
- 15g (0.5 oz) unsweetened cocoa powder
- 15g (0.5 oz) sugar
- 110g (3.9 oz or about 2 medium) eggs
- 6g (about 1 1/2 teaspoons) baking powder
For topping:
- Maple syrup, as needed
How to make Cocoa Pancakes
- To prepare the cocoa pancakes, start by melting the butter over very low heat, then let it intipidify. Separate the egg whites from the yolks; in the bowl with the yolks pour the warmed melted butter and stir. Once blended, add the room temperature milk and the flour sifted together with the baking powder.
- Also add the unsweetened cocoa powder, again through the strainer and mix with a hand whisk to combine everything. Now beat the egg whites with electric whips, adding the sugar a little at a time .
- Continue working until the mixture is white and fluffy. Pour a tablespoon of the whipped egg whites into the bowl with the cocoa mixture and mix gently with the hand whisk.
- Then add the remaining egg whites and mix with movements from the bottom to the top with a marisa. Heat a large nonstick frying pan (preferably a thick-bottomed one) over medium heat (not high otherwise you will not give the batter time to rise well while cooking) and grease it with a little butter to spread over the surface. Pour a small ladleful of batter into the center of the pan, there will be no need to spread it.
- When bubbles begin to appear on the surface, turn it to the other side and brown it in turn. Continue in this way with the rest of the batter and gradually arrange the pancakes on a serving plate, stacking them one on top of the other. Serve the cocoa pancakes with maple syrup or, if you prefer, sprinkle them with powdered sugar and accompany them with fresh fruit or berries!
Bon Appétit!