Pancakes with nuts and chocolate sauce

I made some pancakes with walnuts and chocolate sauce after a rather amusing incident, if I can call it that. I was in the kitchen with my family, each of us with "mom's recipe" in mind. Of course, everyone knows best how to make pancakes. With one hand on the whisk and the other on the bowl, I accidentally added more sparkling water than I should have (the bottle slipped from my hand as I was thinking about something else) and ended up with a batter... I don't even know if I can call it batter; it was more like milk. I got a bit frustrated, but then I realized that this is exactly how you get thin and elastic pancakes, not thick like an omelet, which had happened to me before when I added flour by the handful. I calmed down and decided to make a serious batch to see how it would turn out. In the end, I didn't have even two pancakes left.

Let me put it this way, quickly: how much time you spend on all this: I, working at a normal pace and without rushing, make 20 pancakes in about 45-50 minutes, including mixing, cooking, filling, and making the sauce. If you're not doing it alone and someone helps with the filling, it goes even faster. It's work, I won't say it's not, but it's not the kind of recipe that makes you lose your appetite before you're done. From the quantities I write below, you'll end up with about 18-22 pancakes, depending on how thick you make them and how big your pan is. Difficult? Not at all, but you can't be on the phone and make pancakes at the same time, or you'll burn them quickly. Other than that, nothing complicated.

I make these walnut and chocolate pancakes almost every time I decide to make a bigger batch – for my family and because you don't have to deal with fancy fillings. It's something between a dessert and a childhood snack, perfect for eating even at 11 PM when you're craving something sweet but don't want to turn on the oven. Plus, honestly, I don't know if there's anyone who would refuse walnut pancakes, no matter how picky they are about food. If you're feeling playful, you can make them with jam or preserves, but for us, the classic is with ground walnuts and chocolate sauce on top. Once I used Nutella, and it was okay, but I always return to this version.

So, for the pancakes, you need the following (I don't measure to the gram, but as close as possible):
- Milk – 400 ml. Adds flavor and makes the pancakes softer.
- Sparkling water – 500 ml. Essential; don’t skimp here, you really need it – it gives that elasticity and "bubbles" in the batter.
- A pinch of salt – I use about half a teaspoon; it adds flavor, don’t skip it.
- Eggs – 2 pieces. Binds everything together; don’t add more, or the batter will be too heavy.
- Granulated sugar – 2 or 3 tablespoons, depending on how sweet you want them (I use 3 if I'm in the mood for something sweet, otherwise 2).
- Flour – 8-9 heaping tablespoons, just enough to have a fluid batter, but not watery. You can adjust as you go; it’s fine if you add a little more.
- Vanilla sugar – 2 packets, for flavor.
- Vanilla essence – a small vial. Not mandatory, but pancakes smell better with it.
- Oil – about two tablespoons for frying; don’t pour too much, just enough to grease the pan.

For the filling:
- Ground walnuts – to taste, but let's say about 200 g for all the pancakes.
- Sugar – about 3-4 tablespoons (I do it to taste; you can use more or less). Mix the walnuts with the sugar, and you’re done.
- A little cinnamon, if you like it; it goes very well (I only add it halfway, as not everyone is a fan).

Chocolate sauce – I improvise here, but I usually make it from:
- 100 g dark chocolate (or milk chocolate if you want it sweeter)
- 50 ml milk
- A teaspoon of butter

If you don’t feel like making the sauce, a melted spread works too, just enough to drizzle.

Now let me tell you how I make them, step by step, and what I've learned along the way.

1. In a large bowl, I beat the eggs with the sugar and salt. I use a whisk or a hand mixer; it doesn’t matter, the important thing is to dissolve the sugar somewhat.
2. I add the milk and sparkling water over the eggs, then the vanilla and vanilla sugar. I mix well to make everything homogeneous.
3. Now comes the tricky part – the flour. I don’t add it all at once to avoid lumps. I start with about 6 tablespoons, incorporate them, and then add more as needed until I see that the mixture is liquid like thin sour cream. If you dip a spoon and it flows easily, it’s ready. Don’t panic if it’s too liquid; the pancakes will cook nicely. If it’s too thick, add a splash of sparkling water.
4. I let the batter rest for about 10-15 minutes. I’m not exactly sure why, but that’s what I’ve picked up, and it seems to make the flour settle, resulting in a better texture.
5. In the meantime, I prepare the filling: I mix the ground walnuts with the sugar and, if I feel like it, a bit of cinnamon. I don’t grind it to dust; I want someone to feel what’s in there, not fine sand.
6. A non-stick pan is essential, so you don’t have to scrub burnt pancakes. I heat the pan over medium heat, drizzle about 2-3 drops of oil, and, using a brush or paper towel, grease it evenly. I make the first pancake as a trial – if it turns out bad, I’ll eat that one; the second one will definitely turn out fine.
7. I pour a small ladle of batter, swirl the pan to spread it as thinly as possible. Don’t overdo the thickness; this isn’t a pie.
8. I fry each pancake for about 1-2 minutes on each side until it turns golden. For the first one, you need to see how it goes with the heat so you don’t burn them. I don’t add oil for each pancake; I only grease the pan a bit for every two or three if they start to stick.
9. I take the pancakes out one by one onto a plate and cover them so they don’t dry out.
10. When I finish cooking all of them, I fill each with the walnut and sugar mixture – about a large spoonful, not too stuffed, so you can roll them up.
11. I roll the pancakes (I roll them, not fold them square), stacking them on a platter.
12. For the chocolate sauce – I melt the chocolate with the milk and butter in a double boiler or directly over low heat (be careful not to burn it!). I mix it until it’s fluid.
13. I drizzle the chocolate sauce with a spoon or, if I’m feeling artistic, I make swirls with a fork to make it look nice.

I never let them cool completely before tasting one. There’s always one that turns out a bit ugly, and that one is clearly mine.

Useful tips (from what I’ve experienced and learned):

1. Don’t try to “save” a thick batter by adding milk after it has rested too long – it will still be heavy, and the pancakes will be thick, not flexible.
2. Change the pan if you see that they are sticking badly – don’t insist; it will only stress you out unnecessarily.
3. Grease the pan very lightly; too much oil will make them fry poorly and smell greasy.
4. If you like your pancakes a bit crispier on the edges, leave them longer over medium to high heat and don’t cover them at the end.

Ingredient substitutions:

– Gluten-free: you can use gluten-free flour, but the batter is more finicky; add more sparkling water and possibly a bit of starch.
– Dairy-free: milk can be replaced with almond or oat milk. The butter in the sauce can also be margarine or coconut oil, just ensure the chocolate is dairy-free.
– Sugar-free: sugar can be replaced with honey in the filling or stevia/erythritol in the batter, but I’ve noticed that the pancakes don’t brown as nicely. In the filling, it’s fine to use chopped dried fruits if you don’t want any sugar at all.

Variations I’ve also tested:

– Walnuts + raisins soaked in rum (it’s a bit more decadent, but great for occasions)
– Apricot jam with walnuts or sour cherry jam if you want something tart
– Filling with sweet cheese and raisins, but that changes the dessert completely.
– You can top with whipped cream or yogurt when serving if you want something extra.
– Instead of chocolate sauce – caramel sauce (I don’t always have the patience, but it’s fantastic if you have time to make it).

Serving ideas:

– They work for breakfast (yes, I’ve eaten them that way), as a dessert after a light main meal, or as a snack.
– They go well with milk, coffee with milk, or even a glass of sweet wine if you’re feeling fancy.
– You can make a large platter for a party, cut them in half, and put them on toothpicks – they disappear first!

Common questions (even from friends):

1. Can the pancakes be made the night before?
Yes, they can be made and stored well in the fridge, covered. The next day, they’re still good. Ideally, you heat them a bit in the pan or even 10-20 seconds in the microwave to restore their texture.

2. Can I use another filling if I don’t have walnuts?
Of course, anything works – jam, preserves, sweet cheese spread, sliced bananas with honey. Even a chocolate spread if you don’t want a separate sauce.

3. Can the batter be made the night before?
Yes, the batter lasts in the fridge until morning. Just mix it well before using it, as the flour separates.

4. If the pancakes stick, what should I do?
Change the pan or wipe it completely and grease it with very little oil. Be careful not to have it too hot or too cold. A bad pan wreaks havoc on pancakes; it’s not your fault.

5. Can they be frozen?
Yes, if you haven’t filled them, you can freeze the pancakes. Separate them with parchment paper between them, put them in a container, and they’ll keep well. You can thaw them at room temperature or directly in the microwave.

6. Can I make them without eggs?
They won’t turn out exactly the same, but I’ve tried using a bit of starch and more sparkling water. The texture is okay-ish, but a bit more crumbly.

Nutritional values (per serving, about 2-3 filled pancakes with walnuts and a bit of sauce, not heaped):

Calories: around 300-350 (depends on how much sauce and sugar you add to each).
Carbohydrates: about 40-45 g.
Fats: 13-15 g, including the walnuts, which have a lot of healthy fat.
Proteins: about 7-8 g from eggs, milk, and walnuts.
Fiber: not very much, but the walnuts add a bit.
They’re fine as a treat, not necessarily a diet food, but not a “bomb” if you don’t load them with too much sauce or sugar. Walnuts are good for healthy fats, and the eggs and milk provide some protein. As for the sugar and chocolate… well, if you want them to be lighter, just use less in both the sauce and the filling.

How I store and reheat them:

If there are any left (rare, but it happens), I put the pancakes in a bowl with a lid or cover them well with plastic wrap in the fridge. They last 2-3 days without any problems; I don’t know about more because I’ve never had that luck. To reheat, I put them in the microwave for 15-20 seconds or in a non-stick pan over low heat without oil, just to warm them up. You can also reheat them in the oven if you have more, covered with foil so they don’t dry out. If the chocolate sauce hardens, I heat it again for 10 seconds in the microwave or over a double boiler to make it flow nicely. If they’ve dried out (which rarely happens, but if they do), you can add a splash of milk over them when reheating, and they’ll revive a bit.

That’s how you make walnut and chocolate pancakes, made and tested by me dozens of times. The hardest part seems to be leaving them on the platter before I grab one, but I think I’m not the only one with that problem.

 Ingredients: 400 ml milk 500 ml mineral water 2 packets of vanilla sugar 1 vial of vanilla essence a pinch of salt 2 eggs flour 8-9 tablespoons (as much as you consider the mixture should be fluid) 2-3 tablespoons of sugar filling: ground walnuts and sugar fried: oil decoration: chocolate sauce

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