Bicolored Chocolate Vanilla Pancakes


 pancake dough (about 12 pancakes, 24 cm pan):
250 g of flour
0.5 litre of milk
3 eggs
2 bags of vanilla sugar
1 CS Unsweetened Cocoa Pumped
1 pinch of salt
vegetable oil


Put the flour and vanilla sugar into the base. To make a fountain, break the whole egg.
Add salt and some milk.
Beating (using a robot or electric drummer) makes it easy.
Gradually add the milk until the dough becomes even.
Take out 2 prepared scallops and mix with cocoa. Pour this mixture into a sauce bottle.
Let the dough rest in the refrigerator for 1 hour.
Heat the crepes with some vegetable oil. Wipe off excess with a cloth.
With the help of a sauce bottle, create a chocolate preparation swirl. Boil for 30 seconds, then pour in the batter. Tiny moments on every page.
Top pancakes you like.
Note: The choice of frying pan is very important. In my case, I have a Le Creuset non-stick forged aluminum crepe, so I don't grease my pan.


Bicolored Chocolate Vanilla Pancakes Bicolored Chocolate Vanilla Pancakes Reviewed by special recipes on October 15, 2022 Rating: 5

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