2/3 cup of wheat flour
1/2 cup of cocoa powder
11/4 cup of milk
2 tablespoons of sugar
2 tablespoons of melted butter
1 pinch of salt
3 eggs
For serving with butter
For topping with whipped cream
2/3 cup of wheat flour
1/2 cup of cocoa powder
11/4 cup of milk
2 tablespoons of sugar
2 tablespoons of melted butter
1 pinch of salt
3 eggs
For serving with butter
For topping with whipped cream
In a blender, whisk together the wheat flour, cocoa powder, sugar, eggs, milk, and melted butter
Place the batter in a bowl, cover it, and refrigerate for 15 minutes
Grease a non-stick skillet with butter and heat it
Reduce the heat
Add two tablespoons of batter to the skillet off the heat, and tilt to spread evenly
Fry until bubbles form, flip, and fry a little longer
Repeat the process until all the batter is used
Fill each pancake with whipped cream and fold into a triangle
Cover the pancakes with plastic wrap and freeze them
Take out only 30 minutes before serving, and if desired, use chocolate topping.
