John Myers
Pancake – Chocolate – Cake
The perfect pancake – chocolate – cake recipe with a picture and simple step-by-step instructions.
*** CREAM ***
- 125 g Yogurt
- 2 Eggs
- 0,5 Cup Milk
- 1 Packs Bourbon vanilla sugar
- 2 tsp Baking powder
- 3 tbsp Oil
- 3 tbsp Sugar brown
- 1 a cup Cream
- 1 Cup Milk
- 1 packet Chocolate pudding instant
- 3 tbsp Sugar
- Me and my younger “teenage monster” got it right … cold … fever … headache … so, the full program …
- So, so that we two “poor sausages” are better off, we wanted something delicious … with chocolate cream …. but I was too weak … hence the “back-to-back” version of a chocolate cake * ggg *
- Beat all the ingredients for the pancakes with the mixer until airy.
- Heat a pan, 24 cm in diameter, brush with a little oil. Turn the heat back to medium-low and fry a ladle full of the batter. Do not turn the pancakes until many bubbles have formed on the surface!
- There should be 4 tall, airy pancakes.
- While the pancakes are baking, prepare the chocolate cream: whip all ingredients into a firm cream and place in the cooler.
- Let the pancakes cool down completely, then proceed as follows: Place one pancake on a large plate and spread generously with the cream, then place the next pancake on top and brush with cream, as well as the two remaining pancakes.
- Put the cake in the refrigerator for 30 minutes.
- So we two “poor sausages” felt a lot better after each piece of it! “ggg”
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