Composition / ingredients
Step-by-step cooking
Step 1:
Mix sugar with cocoa and a pinch of salt to avoid cocoa lumps.
Step 2:
Pour hot water and stir.
Step 3:
Introduce starch.
Step 4:
Gradually introduce flour.
Step 5:
Add soda and stir well, a lot of bubbles will immediately stand out.
Step 6:
Add oil.
Step 7:
Bake on a greased, well-heated frying pan. Make thick pancakes of a small size, as they are very tender, and turn them over carefully. They bake almost instantly.
Serve hot with melted chocolate or jam. You can add more sugar or cocoa - everything to your taste.
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Note that for the successful baking of pancakes, it is important not only a good dough, but also a properly selected frying pan (it is better to use a special pancake, on which nothing else is cooked or cast iron). The pan should be well warmed up and oiled, otherwise the pancakes will stick to it.
Caloric content of the products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Cocoa powder - 374 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Baking soda - 0 kcal/100g
- Corn starch - 329 kcal/100g
