I wanted to make a treat for my children’s afternoon tea, so I quickly baked these Zebra pancakes… To go along with them, I whipped up the quickest and incredibly delicious chocolate cream in the world, made from Philadelphia cream cheese and Nutella, so the kids had a blast – simply mix the two ingredients together, and it creates a really tasty, velvety chocolate cream 😋.
Making the pancakes is a breeze. I divided the pancake batter into two parts, with the smaller one mixed with dark cocoa and poured into a bottle with some kids’ juice. I made a large hole in the lid with a knife so that the batter flows out well, but I still have control. If you don’t have a bottle, you can also use a Ziplock bag, cutting the corner to dispense the batter. I made my pancakes by pouring the dark batter into a hot pan with clarified butter, waiting a few seconds, and then spooning a portion of the light batter on top and spreading it like a pancake. You can also go the reverse way and pour the light batter like a regular pancake and then distribute the dark batter pattern on top. Try it out, see which method works best for you. It’s important not to pour too much batter into the pan to avoid thick pancakes. Oh, and if you want to achieve the beautiful yellow color of the pancakes, use, as I did, farm-fresh eggs straight from the chicken coop. The recipe I’m giving you for this pancake batter is my foolproof pancake recipe.
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Zebra pancakes with delicious chocolate cream
Ingredients
3 cups of flour
0.5 teaspoon of salt
2 cups of classic mineral water (if you don’t have any, use regular water)
2 cups of milk (plus about 0.5 cup)
3 large eggs
6 tablespoons of melted butter (or oil, such as rapeseed oil)
Sugar to taste (a few teaspoons)
2 tablespoons of dark cocoa
Clarified butter or oil for frying
.
—CHOCOLATE CREAM:
1 package of Philadelphia cream cheese
2 heaping tablespoons of Nutella (or more to taste)
Directions
- Place flour, salt, and sugar in a bowl. Add water, milk, melted butter (or oil), and eggs. Mix everything with a mixer or a whisk until you have a smooth, uniform batter.
- Divide the batter into two portions: 1/3 and 2/3. In the smaller portion, add the dark cocoa and mix thoroughly (if it’s not sweet enough, you can add some sugar). To the larger portion with the light batter, add the remaining 0.5 cups of milk and mix. Let the batter sit for about 30-40 minutes to “rest” a little. If you’re in a hurry, you can skip this step, and the pancakes will still be delicious.
- Pour the dark batter into a bottle with a hole in the lid or into a bag with the tip cut off. Now, there are two ways to fry the pancakes; try which one you prefer:
- CHOCOLATE CREAM: Thoroughly mix Nutella and Philadelphia cream cheese in a bowl. Spread the finished cream on the pancakes and roll them up or fold them into triangles.
METHOD I: Pour a portion of the dark batter into a heated pan with butter or oil and shape it into a circle – a spiral. Wait a few seconds until the dark batter slightly sets, then add a spoonful of the light batter into the pan, spread it thoroughly in the pan like a regular pancake, and flip it. Fry the pancakes on both sides until they are lightly golden brown.
METHOD II: Pour portions of the light batter into the pan, like making thin pancakes, then pour the dark batter pattern on top. Fry the pancakes until they are lightly golden brown on both sides.
Enjoy!
