Pancake dough using a Cecotec
(4.9)
Preparation time
Total time
Servings
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Difficulty
Imagine waking up to a plate of fluffy pancakes that not only tantalize your taste buds but also transport you to a realm of chocolatey bliss! This pancake dough is a delightful fusion of rich cocoa and creamy goodness, topped with a luscious ganache that would make even Willy Wonka jealous. Originating from the age-old tradition of breakfast indulgence, these pancakes are not just a meal; they're a celebration of sweet mornings and cozy gatherings. Fun fact: Did you know that pancakes date back to ancient Greece, where they were called 'tagenites'? So, whether you enjoy them as a breakfast staple or a decadent dessert, these pancakes are sure to make your day a little sweeter!
Ingredients
- 70 g Butter
- 250 g Flour
- 30 g Bitter cocoa
- 20 g Cristal sugar
- 3 Eggs
- 1 Pinch(es) Salt
- 500 g Milk
- 200 g Dark chocolate
- 200 g Fresh liquid cream
- 1 Bag(s) Vanilla sugar
Steps
- Add 50 g of butter in the food processor bowl.
- Mix manual: 2:00min / 65°C / Speed 1.
- Add 250 g of flour, 30 g of bitter cocoa, 20 g of cristal sugar, 3 eggs, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 3:00min / 0°C / Speed 3.
- Add 500 g of milk during mixing in the food processor bowl.
- Setaside the preparation content during 30min.
- Preparation of ganache using a food processor.
- Add 200 g of dark chocolate in the food processor bowl.
- Mix turbo: 15sec / 0°C / Speed 12.
- To scrape the edges
- Add 200 g of fresh liquid cream, 1 bag(s) of vanilla sugar in the food processor bowl.
- Mix manual: 6:00min / 50°C / Speed 3.
- Add 20 g of butter in the food processor bowl.
- Mix manual: 1:00min / 50°C / Speed 3.
- Cook in the pan over low heat.
- Spread a thin layer of chocolate ganache on the crepes, fold the sides in, and then roll them up.
- Arrange the chocolate pancakes on a plate and serve them.
