Pancake dough roses

Oven-Baked Pancake Roses – A Quick and Unique Delicacy

Preparation time: 10 minutes
Baking time: 15-20 minutes
Total time: 30 minutes
Number of servings: 12 roses

Introduction

Let's face it, pancakes are a classic dessert, but sometimes making them can feel like a marathon. If you also feel like you're stuck in front of the pan forever, I have a delicious solution for you: oven-baked pancake roses! This recipe will not only save you time but will also bring you a dose of joy and flavor. Imagine how simple ingredients transform into a delicacy that is slightly crispy on the outside and soft on the inside, perfect to be enjoyed with a drizzle of raspberry jam.

Necessary ingredients

For the batter:
- 2 eggs (preferably from free-range hens, smaller and with a rich flavor)
- 2 packets of vanilla sugar (for a sweet and aromatic taste)
- A pinch of salt (to balance the sweetness)
- 180 g flour (you can use whole wheat flour for a healthier option)
- 125 ml milk (milk can be replaced with plant-based milk if preferred)
- 6 cubes of Schogetten chocolate (for a decadent touch)

For serving:
- Raspberry jam (or any other preferred jam)

Preparing the batter

1. Beat the eggs: In a large bowl, crack the 2 eggs and beat them with a whisk or mixer until well combined. It is essential for the eggs to be well mixed to achieve a uniform texture for the batter.

2. Add sugar and salt: Next, add the 2 packets of vanilla sugar and a pinch of salt. Continue mixing until the sugar is completely dissolved.

3. Incorporate the flour: Gradually add the flour to the mixture, stirring constantly to avoid lumps. It’s important to achieve a homogeneous consistency, but slightly thicker than regular pancake batter.

4. Thin with milk: Once you have a homogeneous batter, gradually pour in the milk, stirring continuously. The batter should have a slightly denser consistency, similar to sponge cake batter.

5. Add the chocolate: Cut the chocolate cubes into smaller pieces and incorporate them into the batter. The chocolate will melt during baking, adding flavor to each rose.

Baking the roses

1. Prepare the silicone molds: Grease the silicone molds with a little oil to prevent the batter from sticking. This is a crucial step to ensure easy removal after baking.

2. Fill the molds: Using a spoon, add a portion of batter to each mold, filling them about two-thirds full. This will allow the batter to rise beautifully during baking.

3. Bake in the oven: Preheat the oven to 180°C and place the tray with the molds inside. Let them bake for 15-20 minutes. Try checking them with a skewer; if it comes out clean, they are ready!

4. Cool and serve: After taking them out of the oven, let the roses cool for a few minutes before removing them from the molds. Serve them warm or at room temperature, with a generous drizzle of raspberry jam on top.

Serving suggestions

These pancake roses are perfect for a sweet breakfast, a quick dessert, or even a snack between meals. You can also serve them with warm chocolate sauce or whipped cream for an extra flavor boost. Additionally, feel free to experiment with other types of chocolate, such as white chocolate or milk chocolate.

Nutritional information

These pancake roses have about 120 calories per serving, depending on the ingredients used. Eggs are an excellent source of protein, while chocolate brings antioxidants. Raspberry jam, besides its delicious taste, contains essential vitamins and minerals, such as vitamin C, which supports the immune system.

Frequently asked questions

- Can I use other types of flour? Yes, you can use whole wheat flour or gluten-free flour if you prefer a healthier option or have intolerances.

- How can I store leftover roses? They can be stored in the refrigerator for 2-3 days in an airtight container. You can easily reheat them in the microwave.

- Can they be frozen? Yes, these roses can be frozen. Make sure they are completely cooled before placing them in the freezer container. They can be easily reheated.

Delicious variations

If you want to add a touch of originality, you can add vanilla or cinnamon flavors to the batter. You can also replace raspberry jam with caramel sauce or cream cheese for an interesting combination.

Conclusion

These oven-baked pancake roses are a wonderful alternative to traditional pancakes, offering a delicious taste and a soft texture without requiring much preparation time. Whether you serve them for breakfast or as a dessert, they are sure to become a favorite. So don't hesitate any longer, put on your apron, gather the ingredients, and enjoy this simple and flavorful recipe!

 Ingredients: dough 2 smaller eggs (like the eggs from my mother's hens, small eggs) 2 packets of vanilla sugar a pinch of salt 180 g flour 125 ml milk 6 pieces of Schogetten chocolate trilogy For syruping raspberry jam

 Tags:  pancake roses