Bounty-Inspired Skillet Pancakes
Ingredients
Dough
- 2 eggs
- 2 tablespoons sugar
- 140 grams milk
- 10 grams cocoa
- 120 grams flour
- 1/2 teaspoon baking powder
- a pinch of salt
Cream
- 200 ml heavy cream (33%)
- 30 grams powdered sugar (to taste)
- 100 grams cream cheese
- 2 tablespoons heaped coconut flakes
- a bit of vanilla with coconut flavor (optional)
- chocolate shavings for decoration
Preparation
Place all dough ingredients in a blender and mix until smooth. For convenience, transfer the batter to a bottle with a spout.
Heat a skillet over medium-low heat. Pour the batter onto the skillet and cook until the surface is covered with bubbles and turns matte.
While the pancake is hot, fold the corners to form a triangle shape.
Cook all the pancakes similarly.
For the cream, whip the heavy cream with powdered sugar and vanilla until fluffy. Add cream cheese and coconut flakes and whip again.
Fill the pancakes with the cream and decorate with chocolate shavings.
Serve immediately or chill in the refrigerator for a few hours for better taste.
Tips
Note that the top of the pancakes may seem undercooked; if desired, place the formed pancakes in a preheated 180°C oven for 5-10 minutes to finish cooking.
