Cocoa pancakes with cream

I prepared these cocoa pancakes one afternoon when I had leftover cream from another dessert and didn't want to throw it away. I chose Gordon Ramsay's recipe but adjusted the amount of cocoa based on my preferences and what I had in the cupboard. They didn't turn out exactly like the picture, but the texture was good, and the cream matched perfectly.

Quick Info

Total Time: about 1 hour and 20 minutes (including resting time for the batter and cooling the cream)
Preparation Time: 20 minutes
Cooking Time: 30-40 minutes (for pancakes and cream)
Servings: 10-12 pancakes, depending on size
Difficulty: medium
Recipe Type: homemade dessert

Ingredients

For the pancakes:
150 g all-purpose flour
5 g cocoa powder (or 25 g for a more intense flavor, as used by Gordon Ramsay)
1 packet vanilla sugar
2 eggs
1 tablespoon melted butter (+ extra for frying)
250 ml milk
1/2 bottle vanilla extract
1 bottle orange extract

For the cream:
400 ml milk
150 g sugar
3 tablespoons flour
3 tablespoons cornstarch
150 g butter
1/2 bottle lemon extract
juice of half a lemon
lemon zest

For decoration:
pieces of white chocolate
grated orange or grapefruit zest

Instructions

1. Sift the flour into a large bowl along with the cocoa powder, vanilla sugar, and salt (salt was not mentioned in the ingredients, but it was in the steps – if you don’t have it, you can omit it).

2. Make a well in the center of the flour mixture. Add the lightly beaten eggs, then the melted butter, milk, vanilla extract, and orange extract.

3. Mix well with a whisk or mixer until the mixture is completely smooth and lump-free. The batter should be quite fluid, like classic pancake batter.

4. Let the batter rest at room temperature for 30 minutes. I noticed that this makes the pancakes more elastic and prevents them from tearing when flipped.

5. Heat a non-stick skillet and lightly grease it with butter. Pour a small ladle of batter into the skillet and swirl it around to distribute evenly. Cook each pancake for about 1 minute on the first side and another half minute on the second side over medium heat.

6. Continue until all the batter is used, greasing the skillet with a little butter every 2-3 pancakes to prevent sticking.

For the cream:

7. In a small saucepan, combine the milk, sugar, and lemon extract over heat. Allow it to warm up without boiling.

8. In a separate bowl, mix the flour with the cornstarch.

9. Take a ladle of warm milk and gradually pour it over the flour and cornstarch mixture, stirring to avoid lumps. Once well diluted, pour the mixture back into the saucepan with the remaining milk.

10. Return to low heat and stir continuously until the mixture thickens to a pudding-like consistency. This takes about 5-8 minutes.

11. Remove the cream from heat and let it cool for about 10-15 minutes. When it's still slightly warm (but not hot), add the cubed butter, lemon juice, and lemon zest. Mix vigorously until the butter is fully incorporated and the cream becomes glossy and smooth.

12. Place the cream in the refrigerator for about 30 minutes to firm up a bit and make it easier to spread on the pancakes.

Assembly and decoration:

13. Spread the chilled cream on each pancake and roll or fold them as desired.

14. Finally, decorate with pieces of white chocolate and grated orange or grapefruit zest.

Why I make this recipe often

Cocoa pancakes are easy to make, and the ingredients are usually on hand. The cream is versatile and can also be used for other desserts. It keeps well for a day, so it can be prepared in advance for guests or for a special breakfast.

Tips and variations

Tips

1. If you use more cocoa (25 g), the pancakes will have a more intense cocoa flavor. With 5 g, the taste remains subtle.
2. Mix the batter well and let it rest; this way, the pancakes won't turn out tough.
3. The cream should always be stirred over low heat; otherwise, it can stick to the pot.

Substitutions

1. If you don’t have cornstarch, you can use only flour for the cream, but the texture will be slightly denser.
2. Butter can be replaced with margarine, but the flavor will change.
3. The extracts can be adjusted or omitted depending on what you have.

Variations

1. You can use chocolate cream, jam, or any other filling if you don’t have time for lemon cream.
2. For added crunch, sprinkle chopped nuts or hazelnuts over the cream.
3. The pancakes can also be served plain, without filling, with powdered sugar.

Serving ideas

1. Serve them cold or at room temperature.
2. They can be sliced into rounds and placed on a platter for parties.
3. They are suitable for breakfast, brunch, or as a quick dessert after lunch.

Frequently Asked Questions

Can I use only flour in the cream, without cornstarch?
Yes, but the cream will be less smooth and slightly thicker.

If I don't have orange extract, can I leave it out?
Yes, it can be omitted. The flavor won't be as intense, but the recipe will still work.

Can I freeze the pancakes filled with cream?
I do not recommend it; the cream does not freeze well and changes texture upon thawing.

What can I use instead of white chocolate for decoration?
You can use dark or milk chocolate, or leave it without decoration.

How much cream do I put on each pancake?
A generous tablespoon for each, but it depends on how thick you want the layer.

Nutritional values

Approximately, for one pancake filled with cream, there are about 230-250 kcal. Each serving contains about 8-9 g of fat (from butter and eggs), 33-35 g of carbohydrates (from flour, sugar, and milk), and around 5 g of protein. Values are approximate and may vary depending on how much cream you use on each pancake.

Storage and reheating

Pancakes with cream can be stored in the refrigerator, covered, for up to 24 hours. The cream may become firmer when cold but spreads easily after a few minutes at room temperature. I do not recommend reheating in the oven or microwave, as they can become too soft. They are best enjoyed cold or at room temperature on the same day.

 Ingredients: 150 g flour 5 g cocoa (he used 25 g) 1 packet vanilla sugar 2 eggs 1 tablespoon melted butter plus some for frying 250 ml milk 1/2 vanilla essence 1 orange essence For the cream: 400 ml milk 150 g sugar 3 tablespoons flour 3 tablespoons starch 150 g butter 1/2 lemon essence juice from half a lemon lemon zest For decoration: pieces of white chocolate orange or grapefruit zest

 Tags:  pancakes cocoa pancakes