Milk Pancakes with Chocolate Spread

Milk pancakes with chocolate spread are classic thin pancakes with a fairly neutral taste, so they work especially well for breakfast, for children, or for a sweet table during Maslenitsa. Milk pancakes are meant to be thin and full of tiny holes, and the chocolate spread with a mix of fresh berries turns the basic pancake into a simple dessert. Milk pancakes with chocolate spread suit a relaxed morning meal as well as a sweet course that can be served right after baking.

Milk pancakes work because each main ingredient has a clear role in the batter. Milk gives the batter its fluid texture and the familiar soft dairy taste, while eggs whipped into a fluffy foam help make the pancakes light. Flour forms the base of the batter, sugar and salt dissolve into the warm milk and balance the taste, and melted butter enriches the batter and helps the pancakes stay tender. Refined sunflower oil is used for greasing the pan so the pancakes bake evenly.

The most important point during cooking is the texture of the batter and the heat of the pan. Warm the milk to 40 °C so the sugar and salt dissolve completely before the eggs are added. Stir the flour and butter in with a whisk until there are no lumps, then leave the batter for 20–30 minutes so it can rest. Bake the pancakes on a well-heated, oiled frying pan for 2–3 minutes on each side, and watch for a thin pancake that has set properly and taken on light colour without becoming thick.

The most sensible swaps are changes to the filling rather than changes to the pancake base. Milk pancakes have a neutral flavour, so the finished pancakes can be filled with different fillings and served with different sauces. For the dessert version given here, chocolate spread is the suggested topping, but fresh berries can vary according to what is available. The recipe itself keeps the classic milk batter unchanged, with milk, eggs, flour, butter, sugar, salt, and sunflower oil.

Serving milk pancakes with chocolate spread is easiest when the pancakes are still warm. Serve the finished pancakes with chocolate spread and fresh berries, because the contrast between the warm thin pancakes and the sweet topping is especially tasty. Milk pancakes with chocolate spread can be served simply folded or rolled, with the berries added on the side or over the top. A plain presentation suits the delicate texture of the pancakes best.

Keeping milk pancakes is best done after the pancakes have cooled, although the recipe is intended for serving fresh. Store the cooked pancakes in the refrigerator for up to 2 days in a covered container, and keep chocolate spread and fresh berries separate until serving so the pancakes do not become wet. Reheat the pancakes briefly in a pan or microwave before serving. The batter is best cooked after the 20–30 minute rest rather than held for a long time.

Questions about this recipe

Can I use chocolate milk instead of regular milk for these pancakes?

Yes, chocolate milk can be used instead of regular milk for these pancakes. Chocolate milk already contains sugar and cocoa, so it is better to reduce the sugar in the recipe slightly.

How do I make chocolate pancakes instead of plain milk pancakes?

Add cocoa powder to a classic pancake batter, and add a little melted chocolate as well if desired. Bake the chocolate pancakes on a well-heated pan for 1–2 minutes on each side.

How do I make thin pancakes with milk?

Use milk, eggs, flour, a little sugar, salt, and vegetable oil for thin milk pancakes. For more elastic pancakes, a little boiling water can be added to the finished batter.

Why do people add boiling water to pancake batter?

Boiling water partially brews the flour in the pancake batter. Boiling water makes the batter more elastic, and the pancakes become thin with neat little holes.

How can I serve pancakes with chocolate spread nicely?

Spread the chocolate spread in a thin layer over the pancakes, then roll the pancakes into tubes or fold them into triangles. Fresh berries can be added for a simple finish.