Chocolate-filled pancakes

Method6 steps · about 25 min

1. 1

   Step 1: Break the 100 g chocolate bar into eight equal pieces and set aside. Melt the 25 g batter butter and let cool. Separate the two eggs, reserving the whites, and whisk the yolks with the milk (200 g).

   Uses 25 g butter · 2 eggs · 200 g whole milk · 100 g 75% dark chocolate

2. 2

   Step 2: Whisk the cooled melted butter into the yolk/milk mixture. Sift in the flour and baking powder (6 g) and whisk until smooth.

   Uses 125 g type 00 flour · 6 g baking powder · 25 g butter melted and cooled · reserved yolks from two eggs whisked with 200 g milk

3. 3

   Step 3: Whip the reserved whites, gradually adding the 15 g sugar, until white and frothy.

   Uses 15 g sugar · whites from the same two separated eggs

4. 4

   Step 4: Gently fold the whipped sweet whites into the pancake batter without deflating them.

   Uses yolk/milk/butter mixture with 125 g flour and 6 g baking powder · reserved two whites whipped with 15 g sugar

5. 5

   Step 5: Heat a thick-bottomed non-stick skillet over medium heat, greasing with a little separate butter only if needed. Spoon two tablespoons batter into the pan, place one chocolate piece in the middle and cover with another tablespoon batter.

   Uses extra butter for pan if needed · complete batter with whipped whites folded in · 100 g chocolate bar divided into eight equal pieces

6. 6

   Step 6: When bubbles appear and the first side is set, flip and cook the other side until golden and the surrounding batter is cooked through. Repeat to make eight filled pancakes. Serve with raspberries (to taste) and semi-whipped cream.

   Uses Raspberries to taste · Fresh liquid cream to taste · batter rounds enclosing a chocolate piece each