No one can resist sweet or savory pancakes. They look good in any season of the year. Enjoy! Also check out the recipe tips, other unmissable suggestions!

Dough Ingredients

  • 1 and ½ cup of milk (tea)
  • 2 eggs
  • 1 cup wheat flour (with yeast)
  • ½ cup cocoa powder (powdered)
  • 4 tablespoons of sugar

Stuffing Ingredients

  • ½ cup sugar (tea)
  • 300 grams of chopped strawberries
  • 300 grams of chopped fresh cherries
  • 300 grams of raspberries

Ingredients Coverage

  • fruit syrup
  • 2 tablespoons of rum
  • 1 tablespoon wheat flour with yeast

Dough Preparation Method

  1. In the blender, beat the milk, eggs, flour, chocolate and sugar until you get a homogeneous mixture.
  2. Heat a non-stick frying pan with a diameter of 16 cm, grease it and place a portion of the dough (enough to form a thin layer that covers the bottom of the frying pan).
  3. Fry on one side and turn to fry the other side.
  4. Transfer to a plate and continue the operation until the dough is finished.

Stuffing Preparation Method

  1. Reserve some fruit to decorate.
  2. In a pan, place the sugar and the rest of the fruits and lead to medium heat.
  3. Cook for approximately 7 minutes or until the fruit is tender.
  4. Drain and reserve the syrup separately.
  5. Put a little stuffing on each pancake, fold or roll it up.
  6. Reserve in a warm place.

How to Prepare the Topping

  1. In a pan, mix the fruit syrup, flour and rum.
  2. Take to medium fire, always stirring until bodied.
  3. Arrange the pancakes on a plate, cover with the syrup and decorate with the reserved fruits.
  4. Serve immediately.

Mother’s Tips

Approximate yield of 30 units.

You can use other fruits of your choice.

See also another option for chocolate pancakes and the recipe for red fruit muffins.


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