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Pancakes with cocoa, peaches and cranberries

Pancakes with cocoa, peaches and cranberries


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A great challenge! For a very long time, I only prepare pancake dough with mineral water. I must admit that soy milk is a good substitute!

  • Soy drink Joya Natur 500 ml,
  • Mineral water 200 ml,
  • White wheat flour 300 g,
  • Cocoa 50 g,
  • Iodized salt,
  • Sunflower oil 50 ml,

Apricot filling:

  • Compote peaches approx. 400g
  • Cocoa butter 2 tbsp,
  • Cinnamon ¼ teaspoon,
  • 1 teaspoon lemon juice,
  • Cranberry jam 100g,
  • Vanilla powdered sugar.

Servings: 10

Preparation time: less than 30 minutes

RECIPE PREPARATION Pancakes with cocoa, peaches and cranberries:

Stir vigorously with soy drink, mineral water, flour, cocoa powder and a pinch of salt. If the dough is too thick, add soy drink. Grease the non-stick pan (in my case Tefal!), Then fry the pancakes one by one, until the dough is finished. Meanwhile, drain the peaches from the compote, cut them into small pieces, fry them in cocoa butter, then season with cinnamon and juice. of lemon.

The pancakes are filled with peach sauce and cranberry jam. When serving, sprinkle with vanilla powdered sugar.

Good appetite!


Peach and chocolate cake

1. Soak the gelatin in milk for a few minutes, then put on low heat and stir until dissolved. Be careful not to boil!

2. Remove from the heat, add the cottage cheese and mix until smooth. Place a row of biscuits in a removable cake tin and pour half of the cream over them. The rest of the biscuits are glued with jam two by two and soaked in rum. Place over the cream, together with two sliced ​​peaches.

3. Mix the other half of the mixture with the cocoa and pour over it. Leave it in the fridge overnight to harden. Garnish with whipped cream, pieces of dark chocolate, peach slices and red currants.

4 / 5 - 1 Review (s)

Fasting black woman with cranberries

Vio_dreams participated in our contest with this delicious fasting recipe: Fasting blackberry with cranberries.

Ingredients Fasting blackberry with cranberries

2 dogs flour
1 cup sugar
1 cup cranberries
3 tablespoons cocoa
1 teaspoon baked powder
1 cup water
1/2 cup oil
400 gr apricot jam

Preparation Fasting Negresa with cranberries

Put in a bowl the dry ingredients (flour, cocoa, sugar and baking powder)
Mix them and then add the jam, water and oil.
Mix the composition then add the cranberries. If you don't have cranberries, you can replace them with what your heart desires: hazelnuts, dried apricots, raisins, nuts, etc.
Pour the composition into a tray lined with baking paper.
Bake on medium heat until it starts to come off the edges of the tray.
Let cool then cut into cubes.
If you want you can make a cocoa glaze for them. We couldn't wait.


Pancakes with cottage cheese, sauce and peaches & # 8211 The perfect dessert for the whole family

If you like pancakes, then you will instantly fall in love with this dessert. Pancakes with cottage cheese, sweet sauce and peaches are extremely tasty. Try the recipe right now!

Ingredients for pancake batter:

  • 400 gr wheat flour, 200 ml water
  • 1 egg, 1 sachet of vanilla sugar
  • 200 ml milk, a pinch of salt

Ingredients for the filling:

Ingredients for the sauce:

Method of preparation:

Pour the flour into a deep bowl. Add a sachet of vanilla sugar and a pinch of salt. Then add an egg and 200 ml of water. Stir slowly so as not to form lumps. Pour the milk and mix well.Put a pan greased with oil on the fire. When the pan heats up, take a little dough from the bowl with a polish to form a pancake. Fry the pancake on both sides. Proceed in the same way until you finish all the dough.Give the cheese through a meat grinder. Add the yolks, 200 ml of sweet cream and sugar. Stir well.

Put 200 ml of sweet cream in a bowl. Add the egg, sugar and 3 tablespoons of pudding powder. Stir well.Put a little cheese cream in the middle of each pancake.Fold the pancakes so that you get square pancakes.Arrange the pancakes in a heat-resistant dish.Pour the previously prepared sauce over them. Bake the pancakes for about 30 minutes at a temperature of 180 degrees. Before serving, decorate the pancakes with pieces of peach compote. The pancakes are ready and can be served. Have fun with your loved ones and increase your cooking!


Creamy peach cake & # 8211 an easy to prepare dessert, suitable for any occasion

Marshmallow cake and fruit is easy to prepare. It can be done even by a beginner. It is so tasty that it can be served even at an important event.

Countertop ingredients:

  • 2 eggs, 60 gr sugar
  • 100 gr wheat flour, 1 teaspoon baking powder
  • 1 teaspoon cocoa
  • Cold tea (for countertop syrup)

Ingredients for marshmallows:

  • 500 ml liquid cream for whipped cream
  • 1 tablespoon powdered sugar
  • 2 peach jellies, 400 ml boiling water
  • 1 can of peaches
  • Cocoa (for decoration)

Method of preparation:

Beat the eggs with the sugar until they turn white. Then gradually add sifted wheat flour with baking powder and cocoa. Mix well with a spatula or wooden spoon.

Pour the dough obtained in a tray lined with baking paper. Bake the dough for about 25 minutes at a temperature of 180 degrees. Then remove the top from the oven and let it cool.

Dissolve the jellies in 400 ml of boiling water and set aside to cool. Drain the canned peaches and cut them into small pieces.

Beat the liquid cream with the mixer until you get a stiff cream. At the end, add powdered sugar. Then, while stirring, slowly add the completely cold jelly (but still liquid). Mix well until the ingredients are combined.

Put the cream in the fridge for a few minutes, to harden easily. Then add the peach pieces in it and spread it on the tea syrupy top.

Refrigerate the cake for a few hours. It would be preferable to leave it in the fridge overnight. Sprinkle the cake with cocoa before serving. Good appetite and increase cooking!


How to make apricot and cocoa cake?

How to prepare the cocoa top?

For the dough, separate the eggs. Beat the egg whites with a pinch of salt. After we have obtained a hard foam, we add the sugar and beat until we obtain a strong, dense and shiny meringue (that is, we can turn our bowl over our heads without the foam falling from it). Then add the yolks one by one and finally the oil and vanilla. Mix gently.

After that we add sifted flour and lemon peel. I have the grater ready in the jar.

The flour is added at once, not in tranches. This way we do not release the air incorporated in the egg whites. If we keep adding a little flour and keep mixing in the dough, all the air accumulated in the foam goes away. Mix with a spatula in wide movements from top to bottom. From the composition thus obtained we put aside about 4-5 tablespoons and put them in a pos or a bag.

In the rest of the composition add the cocoa and mix everything from the bottom up with a spatula.


Baked pancakes with ham and mushrooms

For the pancakes, break the eggs, beat well, add a pinch of salt, then gradually add the flour, milk and mix well so as not to form lumps. After mixing well, leave the composition in the refrigerator for about 30 minutes.

During this time the composition is prepared for the filling. Cut the mushrooms into small pieces, put them in a frying pan with oil and leave until the water is removed. Cut the ham into small strips, place it over the mushrooms and leave for another 3-4 minutes. Remove the pan from the heat, let the mixture cool a bit, then beat the egg, grate half of the cheese and add to the composition. Adjust the taste of pepper and salt if needed.

For the pancakes, put a pan on the fire when heated, a teaspoon of oil and then take it with the polish from the composition and pour it into the pan. Bake the pancakes, and at the end they are filled with the composition of ham and mushrooms. It runs simply, or closed at the ends like sarmales.

Put the pancakes in a heat-resistant dish lined with butter, sprinkle the rest of the grated cheese, put the cream and bake for 8-10 minutes.


How do we prepare the peach tart recipe?

Preparation for the top of the peach tart

Separate the egg whites from the yolks.

Mix the egg whites with a little salt until they froth, then add the sugar, the yolks one by one, vanilla, melted butter, mixing after each ingredient added at the end, put the baking powder, flour and cocoa and mix with a spatula.

In a tart pan greased with butter and lined with flour, place the top composition.

Bake at 180 degrees Celsius for 25 minutes.

How to prepare egg yolk cream

Mix 3 yolks with 100 g of sugar, vanilla and 2 tablespoons of milk and boil in a bain marie until thickened, then leave to cool.

How to prepare mascarpone cream

The mascarpone is mixed with powdered sugar, vanilla and mixed.

Cream for whipped cream is mixed with 100 g of sugar.

From the cream obtained, a quarter is mixed with the cooled yolk cream.

The top is turned upside down from how it was baked, it is syruped with the compote juice, then the mascarpone cream is put, the peaches with the right side down on top are put whipped cream and with the help of a pos it is made with whipped cream (a border) on the edge tart, and in the middle put the yolk cream mixed with whipped cream.

Garnish with chocolate, hazelnuts or whatever you like. Put the tart in the fridge for at least 2-3 hours, then cut it.

That's all, the peach tart recipe is ready, I highly recommend you to try this recipe, you can see what good tart I got. & # 128578

I enjoy cooking and good appetite!

The recipe and the photos belong to him Gigi Vulturu, blog contributor Good appetite, recipes with Gina Bradea.


Fluffy pancakes with cocoa - fasting

Desserts can be easily adapted during fasting, to enjoy their flavor even if we do not eat food of animal origin. And pancakes are one of the easiest desserts to adapt to this period.

All you have to change to the classic recipe is to give up the eggs and replace the milk with vegetable milk. You can use soy milk, rice, almonds, etc. Today we offer you a recipe for cocoa pancakes, but you can also make them white, classic. They are fluffy, simple, quick and can be enjoyed with any filling, including whipped cream and fresh fruit.

  • 200 ml of almond milk
  • 200 ml of mineral water
  • 170 g flour
  • 1 tablespoon cocoa
  • 2 tablespoons oil
  • 1 sachet of vanilla sugar
  • a pinch of salt
  • oil to fry them

Put the vegetable milk, oil, mineral water, a pinch of salt and vanilla sugar in a bowl. Mix well with a whisk, then start to incorporate the flour, the whisk or the mixer. To make sure that no lumps form, use the mixer.

Finally, add the cocoa. If you want very dark pancakes, you can put more cocoa. You have to keep in mind that they will also color during frying, but also the fact that they may have a slightly bitter taste of cocoa.

Let the composition sit in the fridge for 15 minutes. To fry the pancakes, grease a pan with a little oil. Put a composition polish only after the pan is well heated.

Fry each pancake over medium heat, 2-3 minutes on each side, until golden brown. Serve the pancakes with honey, fruit jam or any filling you like.

You have to see it too.


Video: How to Make Chocolate Pancakes