Making pancakes for breakfast has become a real habit for me, and I always enjoy experimenting with different recipes: from the classics with maple syrup, to those with chocolate and strawberries, to gluten-free versions with rice flour, like the one you can find here. Today I’ll reveal the recipe for Pan di Stelle pancakes: super indulgent, rich and irresistible. Believe me, you must try them at least once in your life!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking time: 4 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup all-purpose flour
- 1/2 cup crushed cocoa cookies (Pan di Stelle)
- 1 1/2 tbsp granulated sugar
- 1 tbsp butter (melted)
- 1 tbsp unsweetened cocoa powder
- 1 cup milk
- 1 egg
- 3/4 tsp baking powder
- to taste Pan di Stelle spread
Preparation
Start by reducing the Pan di Stelle cookies to a fine powder using a food processor.
In a bowl, beat the egg with the sugar using a whisk. Add the melted butter and, little by little, incorporate the sifted flour, stirring gently while gradually pouring in the milk.
Add the cookie flour, the cocoa and the baking powder to the batter. Mix vigorously until you obtain a smooth, lump-free mixture.
Heat a non-stick skillet over medium-low heat. If necessary, lightly grease it with a little butter to prevent the pancakes from sticking.
Pour one ladle of batter at a time and cook each pancake about 2 minutes per side, until golden. Repeat until the batter is used up.
Assemble the pancakes in pairs or in a stack, spreading Pan di Stelle spread between each layer.
Decorate as you like with white chocolate, sugar stars or grated coconut, as in my version.
