- Hello, everyone. 🥰 I hope you're all doing well. Today, I made a dessert for the kids since it's a holiday. It's a simple treat that my children really love: pan-fried chocolate-stuffed butter pancakes. This time, I used compound chocolate, which is already sweet, so I only added a little sugar to the pancake batter. This dessert is soft, buttery, and has a crispy exterior from pan-frying. It's best enjoyed warm. I'm sharing the steps with you all; it requires little preparation time. Give it a try!
🍫 Ingredients
- 150 grams cake flour
- 30 grams chocolate
- 2 tablespoons cocoa powder
- 1 chicken egg
- 2 tablespoons palm sugar
- 1/2 cup coconut milk
- 2 tablespoons fresh butter
🥣 Instructions
- Prepare a mixing bowl.Add the cake flour, palm sugar, and chicken egg. Mix until combined, then gradually add the coconut milk. Knead until the dough comes together into a non-sticky ball that can be shaped.
- Divide the dough into equal portions, about 50g each. Shape each into a round ball and flatten slightly, but not too thin.
- Place a piece of chocolate in the center.
- Wrap the dough around the chocolate, seal it, and reshape into a ball. Flatten it slightly and set aside.
- Prepare a pan for frying. Place it over the stove on low heat and add the butter. Once the butter has melted, add the dough patties.
- Pan-fry until cooked through, golden brown, and crispy on both sides.
- Transfer to a wire rack to cool slightly, then arrange on a plate.
- Before serving, I sprinkle them with icing sugar and cocoa powder. Enjoy while warm.
- This dessert perfectly combines a crispy exterior with a soft interior, featuring a buttery aroma and the mellow sweetness of chocolate, balanced by the fragrant bitterness of cocoa. It's both satisfying and delicious. Thank you for visiting. 🥰