Chocolate pancakes with cottage cheese and strawberry filling
Votes: 2
Time: 30 min.
Complexity: average
Quantity: 9-10 pcs.
Complexity: average
Quantity: 9-10 pcs.
The highlight of this recipe is the filling. It combines the sweetness of chocolate-hazelnut spread, the juiciness of strawberries, and the airiness of Italian mascarpone cheese. The dish is incredibly simple—even a novice cook can easily prepare it, yet its flavor rivals even the most complex recipes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chocolate pancakes
- 4 large eggs
- 1 cup of milk at room temperature
- 1/2 cup flour
- 1/4 cup cocoa powder
- 2 tablespoons of sugar
- 1/8 teaspoon sea salt
- 3 tbsp (45 g) butter, cut into 12 cubes
Filling
- 1 cup strawberry jam
- 1 cup mascarpone at room temperature
- 3/4 cup chocolate-hazelnut spread
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Recipes with similar ingredients: eggs, milk, premium flour, cocoa, sugar, butter, strawberry jam, mascarpone cheese, chocolate-nut butter
Cooking the dish according to the recipe:
- For pancakes: Combine eggs, milk, flour, cocoa powder, sugar, and salt in a blender or bowl. Beat with a blender or whisk until smooth.
- Heat a 25cm (9in) pan over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to distribute the batter into an even layer. Cook until set, about 1 minute. Using a heatproof spatula, carefully flip the pancake. Cook for another minute. Repeat with the remaining butter and batter.
- For the filling: Mix the jam and mascarpone in a small bowl until smooth.
- Spread 3 tablespoons of the jam mixture on each pancake, leaving a few centimeters at the edge. Fold the two opposite edges of each pancake inward and then roll them up. Repeat with the remaining ingredients. Arrange the pancakes on a plate.
- Heat the chocolate-hazelnut spread in a saucepan over low heat, stirring constantly until hot. Then spread it over the pancakes and serve.
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