Chocolate pancakes with raspberries and peanut butter
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ingredients
200 g wholemeal spelt flour finely ground 300 ml milk 2 pcs eggs 50 g dark chocolate 78% (for the dough) 1 tsp granulated sugar butter for frying dark chocolate 78% (for coating peanut butter (100% peanuts crunchy) raspberries freeze-dried or fresh
progress
Whole wheat spelt flour pancakes with dark chocolate, peanut butter and freeze-dried raspberries.
1.
Melt the cubed chocolate in a water bath and leave at room temperature to cool. Can also be stirred with a little lukewarm milk
2.
Place the sifted flour and sugar in a bowl and stir.
3.
Add about 1 dl of milk to the dry mixture, stirring with a whisk until you get a thick smooth porridge without lumps. Then gradually add the remaining milk and stir until the porridge is sufficiently thickened.
4.
Finally, add the eggs with a pinch of salt, the melted chocolate to the pancake batter and beat with a whisk until smooth.
5.
Fry the pancake batter on both sides into thin crispy pancakes in a frying pan with heated butter.
6.
Let the pancakes rest for a bit and then spread with peanut butter, fold into an egg, top with chocolate melted in a water bath and garnish with raspberries. Enjoy!
