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These fluffy pancakes with a silky vanilla cream and rich chocolate topping offer a perfect treat for dessert breakfast or a sweet snack. The recipe guarantees unforgettable flavor moments for the whole family and is ideal whenever you crave something indulgent yet homey.
I first made these for a family brunch and they quickly became everyone's favorite because of their light texture and decadent cream.
Ingredients
- All purpose flour (2 cups): about 250 grams which create the soft pancake base choose finely milled for best results
- Large eggs (2): for structure and richness fresh eggs elevate the batter especially if they are at room temperature
- Milk (1 cup about 250 milliliters): adds moisture and tenderness whole milk gives a creamier flavor
- Sparkling water (1 cup about 250 milliliters): helps keep pancakes light and airy make sure it is well chilled
- Sugar (2 tablespoons): adds mild sweetness use fine granulated sugar for better incorporation
- Salt (half a teaspoon): to balance flavors opt for fine salt to avoid graininess
- Vegetable oil or melted butter (3 tablespoons): to ensure pancakes do not stick and add richness choose neutral oil or high quality unsalted butter
- Vanilla extract (1 teaspoon optional): for extra aromatic depth pure vanilla extract is preferable for authentic flavor
- Mascarpone cheese (250 grams): for the creamy filling fresh mascarpone lends smooth texture and mild flavor
- Heavy cream (250 milliliters 30 or 36 percent fat): for whipping chilled cream whips better and results in a stable cream
- Powdered sugar (3 to 4 tablespoons): for gentle sweetness in the cream sifted to avoid lumps
- Vanilla extract or seeds (1 teaspoon or seeds from one vanilla bean): for the cream providing natural fragrant flavor
- Dark chocolate (100 grams at least 60 percent cocoa): for the rich sauce choose good quality chocolate for intensity
- Heavy cream (50 milliliters 30 or 36 percent): for melting chocolate creating a glossy shiny topping
- Butter (1 tablespoon): enhances smoothness and adds a subtle richness to the chocolate glaze
- Fresh fruits (optional): to decorate and add brightness berries are a classic choice but seasonal fruits work well
- Chopped nuts or almond flakes (optional): for texture and nutty contrast
- Fresh mint (optional): for garnish which adds a fresh herbal note
Instructions
- Sift and Combine the Dry Ingredients:
- In a large bowl mix the flour sugar and salt evenly then create a small well in the center of the dry mixture
- Add Wet Ingredients and Create Batter:
- Crack the eggs into the well pour in the milk and oil or melted butter add the vanilla extract if using Gently mix starting from the center gradually drawing in flour from the edges to avoid lumps
- Incorporate Sparkling Water:
- Slowly pour in the chilled sparkling water while gently stirring until the batter has the consistency of thick cream
- Let the Batter Rest:
- Cover the bowl and let the batter sit for at least 15 to 20 minutes this rest period allows the flour to hydrate which produces tender pancakes
- Heat the Pan and Cook Pancakes:
- Preheat a nonstick frying pan over medium heat pour a ladle of batter spreading it evenly Cook each side for about one to two minutes or until golden then transfer cooked pancakes to a plate
- Prepare the Vanilla Cream Filling:
- In a cold mixing bowl combine the mascarpone heavy cream powdered sugar and vanilla extract or seeds Whip on high speed until the cream is thick and fluffy
- Make the Chocolate Sauce:
- Break the dark chocolate into small pieces and place in a heatproof bowl Warm the heavy cream in a small saucepan just until it begins to steam then pour over the chocolate leave for two to three minutes to melt Stir until smooth then mix in the butter and let cool slightly until sauce thickens
- Assemble and Serve:
- Spread a generous layer of vanilla cream over each pancake roll or fold into triangles Arrange on a serving plate generously drizzle with warm chocolate sauce Garnish with fresh fruits nuts and mint if desired and serve immediately
This recipe's mascarpone cream filling is my favorite part its silky texture and subtle sweetness complement the chocolate perfectly. I remember one Sunday breakfast when I surprised my family with these pancakes and they all immediately asked for seconds without hesitation.
Storage Tips
Store leftover pancakes in an airtight container layered with parchment paper to prevent sticking. The cream and chocolate sauce should be kept separate and combined just before serving. For best texture consume within two to three days.
Ingredient Substitutions
If mascarpone is unavailable cream cheese can be used though it is tangier. Milk can be replaced with plant-based alternatives but adjust sugar slightly since some plant milks are sweetened. Instead of sparkling water plain carbonated water or beer works well to keep batter airy.
Serving Suggestions
Pair with a cup of freshly brewed coffee or a light fruit tea. Adding seasonal fresh fruit makes the dish feel lighter and adds color. For a festive touch sprinkle powdered sugar or drizzle a little honey on top.
These pancakes are light indulgent and perfect for brunch or dessert. Serve immediately after assembling for best texture.
Common Questions About Recipes
- → Jak uzyskać puszyste ciasto naleśnikowe?
Kluczem jest dodanie wody gazowanej oraz delikatne mieszanie składników, by uniknąć grudek. Odstawienie ciasta pozwala na napęcznienie mąki, co wpływa na lekkość.
- → Jak zrobić aksamitny krem waniliowy?
Krem powstaje przez ubijanie mascarpone ze schłodzoną śmietanką i cukrem pudrem, wzbogacony ekstraktem lub ziarenkami wanilii dla intensywnego aromatu.
- → Jak przygotować bogatą polewę czekoladową?
Czekoladę rozpuszcza się w lekko podgrzanej śmietance kremówce, dodając masło, co nadaje polewie gładkość i połysk.
- → Czy można zastąpić wodę gazowaną innym składnikiem?
Tak, jasne piwo może dodać lekkości i delikatnego posmaku, zastępując wodę gazowaną w cieście.
- → Jak przechowywać gotowe naleśniki?
Najlepiej spożyć je świeże, ale przechowywanie w lodówce do 2-3 dni jest możliwe, aby zachować smak i konsystencję.