Chocolate pancakes palachinke

Votes: 2

Time: 50 min.
Complexity: average
Servings: 2-3

Palačinke are a special type of thin pancake popular in Central and Eastern Europe, typically served with a variety of fillings. These banana-strawberry-filled palčinke are topped with whipped cream, chocolate ganache, and a fragrant raspberry sauce. They're absolutely delicious!

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.

Ingredients for the recipe:

Pancake dough

2 tablespoons cocoa powder
2 tablespoons of boiled water
1 cup beaten eggs
1 cup flour
1 cup whole milk
1 tbsp melted butter
A pinch of ground cinnamon
A pinch of salt

Whipped cream

1 cup heavy cream
A pinch of sugar
A few drops of vanilla extract

Raspberry wings

120 g of raspberries
30 g of sugar
30 grams of red wine
1 teaspoon cornstarch diluted with 1 teaspoon cold water

Chocolate ganache made from white or dark chocolate

1/2 cup cream
1 tbsp (15 g) butter
A few drops of alcohol such as brandy, Amaretto, Blue Curacao, etc.
230 g of chocolate (white or dark)
Vegetable oil for greasing
Boiled condensed milk for the filling
Sliced strawberries and bananas for filling
Small pieces of chocolate for decoration
Powdered sugar for decoration
Cocoa powder for decoration

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

For the pancake batter: Dissolve the cocoa powder in a bowl of boiling water. Add the eggs, flour, and milk and mix until smooth. Stir in the butter, cinnamon, and salt and let the dough rest.
For whipped cream: Whip the heavy cream with sugar and vanilla extract until stiff peaks form. Keep refrigerated until serving.

For the raspberry coulisse: Combine the raspberries, sugar, and wine in a saucepan and bring to a boil. Add the cornstarch and water and simmer until thickened. Strain the sauce through a fine-mesh sieve.
For the ganache: Bring the cream and butter to a boil in a saucepan over medium-high heat. Remove from heat, add the alcohol, then the chocolate. Stir until smooth.
To prepare pancakes: Heat a greased pan or crepe maker. Spread the batter in a thin layer. Cook until golden brown on one side, then flip and cook until golden brown on the other side. Set the finished pancake aside. Repeat with the remaining batter.
Fill each pancake with boiled condensed milk, bananas, and strawberries. Roll the pancakes into tubes and cut in half. Arrange on a platter with a dollop of whipped cream and ganache. Drizzle with raspberry coulis. Garnish with chocolate chips, powdered sugar, and cocoa powder.

Author of the recipe - Creperie du Village is a French bistro and fondue restaurant in the United States - Aspen.

Categories:

recipe / Desserts / Pancakes, fritters, waffles, sandwiches / European cuisine

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