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🍰 Chocolate pancakes with fresh fruit and nuts

631 kcal · 30 min · 4 servings

Ingredients

• 2 Eggs
• 300 ml Milk
• 150 g Flour
• 2 tbsp Cocoa powder
• 1 tbsp Sugar
• 180 g fresh Strawberries
• 0.5 Pomegranate
• 60 g Pistachio kernels (unsalted)
• 250 g Whipping cream
• 2 tbsp Vanilla sugar
• Butter (for frying)
• Basil (for garnish)

Instructions

1. 1. Whisk the eggs, milk, flour, cocoa, and sugar in a bowl until you have a smooth batter.
2. 2. Let the batter rest for about 20 minutes.
3. 3. Wash the strawberries and remove the green leafy tops.
4. 4. Cut the washed strawberries in half.
5. 5. Extract the seeds from the pomegranate.
6. 6. Roughly chop the pistachios.
7. 7. Whip the cream together with the vanilla sugar until stiff.
8. 8. Heat some butter in a frying pan.
9. 9. Pour one ladleful of batter into the hot pan.
10. 10. Swirl the pan so that the bottom is thinly covered with batter.
11. 11. Cook the pancake for 1 to 2 minutes.
12. 12. Flip the pancake.
13. 13. Cook the other side for another 1 to 2 minutes.
14. 14. Remove the finished pancake from the pan.
15. 15. Repeat steps 8 to 14 until all the batter is used.
16. 16. Stack the baked pancakes one by one on a plate.
17. 17. Spread each individual pancake with about one quarter of the whipped cream.
18. 18. Top the pancakes with the halved strawberries, pistachios, and pomegranate seeds.
19. 19. Fold the pancakes over the filling.
20. 20. Fold the filled pancakes into quarters.
21. 21. Arrange the pancakes on plates.
22. 22. Garnish the dish to taste with basil leaves, nuts, and fruit.
23. 23. Serve the pancakes.

Nutrition per serving

• kcal: 631
• Protein: 16 g · Fett/Fat: 38 g · Carbs: 56 g