- milk - 550 Milliliters
- Dark chocolate (70-80% cocoa) - 100 Grams
- Wheat Flour - 300 Grams
- of powdered sugar - 40 Grams
- salt - 1/4 teaspoons
- cocoa - 20 Grams
- eggs - 3 pieces
- light rum - 10 milliliters
- Butter - 80 Grams
- of vegetable oil - 20 Milliliters
1. Break the chocolate and melt it in a water bath. Stir the melted chocolate with 300 ml of warmed milk. Chocolate should completely dissolve in milk. 2. Sift the flour into a bowl, add cocoa powder, powdered sugar and salt. Add the remaining milk and whip. 3. Beat the eggs in a foam. 4. Add eggs to the flour mixture and mix. 5. Melt the butter and mix with the dough. Pour rum and chocolate mixture, stir. Add extra flour if the dough is too liquid. The consistency of dough should be similar to liquid sour cream. Allow the dough to stand for 2-3 hours. 6. Preheat the oil in a frying pan. Pour the dough into a frying pan using a ladle and fry the pancakes for about 30 seconds on one side and 15 seconds on the other. Lubricate the finished pancakes with butter and serve hot.
Servings: 8-10