Velvety batter with the flavor of biscuits, peanut butter cream, and chocolate. A simple dessert that will please everyone!
Ingredients
Pancake batter
- Vanilla sugar, 1 teaspoon
- Eggs, 2
- Whole wheat flour, 50 g
- Whole milk (3.2%), 500 ml
- Rapeseed oil, 2 tablespoons
- Salt, a pinch
- Wheat flour, 100 g
- Ladyfingers, 60 g
Additional
- Raspberries, 70 g
- Fresh mint, 2 g
- Rapeseed oil, 1 tablespoon
- Dark chocolate, 100 g
Filling
- Peanut butter, 200 g
- Ladyfingers, 300 g
Preparation
Combine milk in a tall container with eggs, oil, wheat flour (regular and whole grain), vanilla sugar, salt, and finely ground ladyfingers. Blend until the ingredients are combined. Let the batter rest for about 25-30 minutes. Gradually heat the pan, starting with medium heat. When the pan is evenly heated, pour a little oil, and remove excess with a paper towel.
Pour the first batch of batter onto the heated pan and spread it evenly over the bottom. When the edges of the pancake start to set, gently loosen them with a wooden spatula. Once the pancake is set, flip it and fry for a while. Fry the remaining batter in the same way on a dry pan (without adding more oil).
Grind half of the ladyfingers into fine crumbs, and grind the other half shorter or crush them by hand to get slightly larger pieces. Combine the fine ladyfinger crumbs with the larger cookie pieces in a bowl. Add peanut butter to the ground ladyfingers and mix well.
Spread the peanut butter cookie cream on one side of each pancake, spreading it evenly over the entire surface. Roll the pancakes into rolls. Trim the ends of the pancakes, then cut them in half and arrange them on a plate. Temper the chocolate, pour it into a pastry bag made of baking paper, and drizzle it over the pancakes. Decorate with fresh raspberries and mint leaves.
