Chocolate-Coffee Pancakes with Cottage Cheese Filling

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

These pancakes cook quickly. To avoid drying out the edges and prevent them from becoming brittle, it is advisable not to delay frying and to cover the finished pancakes with a lid. The perfect dessert will result if you let it sit in the refrigerator for a couple of hours.

Ingredients

Egg white - 2 pieces
Milk - 12 fl oz
Wheat Flour - 6.3 oz
Cocoa Powder - 0.7 oz
Instant coffee - 5 fl oz
Sugar - 1.4 oz
Salt - 0.1 oz
Activated Baking Soda - 0.1 oz
Beans - 1 piece
Semi-soft cream cheese - 8.8 oz
10% cream - 1 fl oz
Light Raisins, Seedless - 1.6 oz
Ground Cinnamon - 0 oz
Vegetable Oil - 1 fl oz

Step by Step guide

Step 1

In a deep bowl, beat the room temperature eggs with a small amount of sugar and salt.

Step 2

Continuing to beat, gradually pour in the milk (you can substitute with whey) and sift in the flour mixed with cocoa and baking soda.

Step 3

Brew a strong coffee, let it cool, and add it to the batter.

Step 4

Add a couple of tablespoons of vegetable or melted butter to the batter. Mix the batter thoroughly until it reaches the consistency of low-fat cream.

Step 5

Cook the pancakes in a well-heated dry skillet on both sides for about 2 minutes each.

Step 6

For the filling, peel and slice the banana, combine it with the cottage cheese, cream, cinnamon, sugar, and optionally, raisins. Blend everything in a blender (or mash the banana, press the cottage cheese through a sieve, and mix the ingredients by hand).

Step 7

Spread the filling on one side of each pancake, roll it into a traditional tube shape, fold it into a triangle, or shape the pancakes in any familiar way. This amount of ingredients yields 13-15 pancakes.