A pancake must be thin, see very thin. However, this year, I got it into my head to prepare thick and fluffy pancakes. For this, I slightly modified my basic recipe, replacing the milk usually used with fermented milk and adding a little yeast. I also whipped the egg whites. And as I am very greedy, I flavored them with cocoa.
The result was as I had imagined.
Of course, these fluffy pancakes will be perfect with your favorite spread. But, if I prepared them this way, it is obviously that I had another idea in mind.
I wanted to present my pancakes in an original way, like tacos, topped with cream and lots of other things. The top in terms of indulgence! My obsession, ever since I saw the photos of miss_gruenkern on Instagram. This presentation is really very nice, but you can also simply serve the pancakes with the cream.
Frankly, I wonder why I hadn’t thought of making this association earlier. A nice spoonful of very chocolatey cream on these delicious thick and fluffy pancakes, roasted hazelnuts, raspberries… There you go, you don’t need anything else!
For cooking, I chose to use my electric crepe maker. I find it very practical, because I effortlessly make 4 pancakes at the same time. They’re just right thick and the perfect size for serving in tacos. A small skillet will also do just fine.
Fluffy chocolate pancakes:
250g of flour
20g bitter cocoa
1/2 tsp baking powder
1 pinch of salt
500ml fermented milk
Mix flour, cocoa, baking powder, sugar and salt.
Make a well and add the egg yolks and a little milk.
Whisk while gradually adding the rest of the milk.
In a food processor, add all the ingredients and blend.
Whip the egg whites and gently add them to the batter.
Cook the crepes in a small greased skillet or like me on an electric crepe maker. You will make about fifteen.
250ml whole milk
40g dark chocolate
10g bitter cocoa powder
In Thermomix: put all the ingredients in the bowl, and cook for about 10 minutes at 90°C, speed 3.
The cream should be soft. It thickens further as it cools.
In the casserole: Heat the milk in the saucepan.
Melt the chocolate in the microwave.
Whisk them eggs and sugar.
Add flour and cocoa. To mix together.
Add the melted chocolate. To mix together.
Slowly pour in the hot milk while whisking.
Pour back into the saucepan and allow to thicken while stirring.
Film in contact.
Let cool completely
Serve the thick pancakes with cold cream, fresh fruit (yes, I know, raspberries are not in season, but you can choose bananas), roasted hazelnuts, but also chocolate shavings, cookies…
Finally: sIn cocoa, we make a plain version of these pancakes. Garnish as desired.
I think other ideas for taco-style pancakes will come up at my house…
To make fermented milk, mix lukewarm milk with a little lemon juice. It works very well.