Ingredients for the pancakes
- 200 ml whole milk
- 60 g cow milk butter
- 1 medium egg
- 200 g ION cocoa powder
- 120 g all-purpose flour
- 60 g granulated sugar
- 1/4 teaspoon baking soda
- ION COVER CREAM, ION FONDUE, for garnish
- a bit of butter, for frying
Method
Melt the butter over low heat. Into a bowl, add the milk, egg, and the melted butter and stir with a hand whisk, until they form into a homogenous mixture.
Add the granulated sugar to the mixture, and whisk well for about 1 minute.
Sift the flour, cocoa powder, and baking soda and place the powdery mixture into the bowl, along with the liquid one. Stir well, so that it turns into a mushy smooth mixture.
Cover the bowl with a piece of plastic wrap, in a way that the plastic wrap touches the surface of the mixture, and refrigerate for 1 hour.
When the mixture has rested, grease a frying pan with butter and place it over medium heat. Using a ladle, pour a small portion of the mixture into the frying pan. When bubbles form on the top of the pancake, flip it over with a spatula.
Heat the cover cream and fondue packages over a bain-marie, without covering them with their lids.
When the pancakes are ready, garnish with the melted cover cream and fondue.
