Every now and then in the morning I need something different from the usual milk or yogurt and I let the kitchen inspire me for a decadent breakfast. This time I prepared a true delight: a stack of cocoa pancakes with fresh strawberries and chocolate, perfect for starting the day on a sweet note.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 3 Minutes
- Cooking time: 4 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 3/8 cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 3.4 fl oz milk
- 1.25 tsp sugar
- 1 egg
- 2 tsp butter (room temperature)
- 3/4 tsp baking powder
- 2 tbsp hazelnut spread
- to taste chocolate chips
- 2 strawberries
Preparation
In a bowl break the egg and whisk it, gradually adding the sugar.
Melt the butter over low heat in a small saucepan or in the microwave for a few seconds. Let it cool slightly, then add it to the egg and sugar mixture.
Add the milk in a thin stream, mixing well. Sift in the flour little by little, continuing to whisk. Finally, add the cocoa and the baking powder, resulting in a smooth batter ready for the cocoa pancakes.
Heat a small pan over medium heat (preferably non-stick). If necessary, lightly grease the surface with a little butter.
Pour a ladleful of batter into the center of the pan. If the ladle is large, do not fill the pan completely, as the batter will tend to rise. Cook each pancake about 2 minutes per side.
Continue with the remaining batter, stacking the pancakes on a plate as they are ready.
Assemble the stack: spread a layer of hazelnut spread, add some chocolate chips and strawberries cut into pieces. Repeat with another pancake and continue until the ingredients are used up.
Enjoy!
