Chocolate Peanut Pancake Roll

Name: Chocolate Peanut Pancake Roll
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 ml milk; 2 large eggs; 20 g granulated sugar; 2 g salt; 15 ml vegetable oil (for batter); 30 ml vegetable oil (for frying); 150 g creamy peanut butter; 50 g powdered sugar; 10 g unsweetened cocoa powder; 30 ml milk (for filling); 50 g dark chocolate (for garnish); 20 g chopped roasted peanuts (for garnish)

Difficulty

easy

Time

45m

Price Category

cheap

Calories

Medium

Indulge in this irresistible Chocolate Peanut Pancake Roll, a perfect choice for breakfast, a snack, or dessert. Thin, soft pancakes are filled with a creamy peanut butter and cocoa filling, then drizzled with melted chocolate and sprinkled with crunchy peanuts. This sweet treat is guaranteed to bring a smile to your face and can be prepared in no time when you crave something quick and delicious.

Steps

Prepare Batter

In a large bowl, whisk together the flour, sugar, and salt. In another bowl, beat the eggs with the milk and 1 tbsp vegetable oil. Gradually add the wet ingredients to the dry, whisking continuously until you have a smooth, lump-free batter. Let the batter rest for 15-20 minutes.

Cook Pancakes

Heat a little oil in a non-stick pan or crêpe maker over medium heat. Pour a ladleful of batter into the pan and spread it evenly to form a thin pancake. Cook each side until golden brown, about 1-2 minutes per side. Repeat with the remaining batter until all pancakes are cooked (approx. 8-10 pieces).

Fill and Roll

Meanwhile, prepare the filling: in a bowl, combine the peanut butter, powdered sugar, cocoa powder, and 2 tbsp milk until creamy and easily spreadable. Spread the prepared peanut butter filling evenly over each pancake, then roll them up tightly.

Garnish and Serve

Melt the dark chocolate over a double boiler or in the microwave. Drizzle the melted chocolate over the rolled pancakes, then sprinkle with chopped roasted peanuts. Serve immediately or chilled.

Extra Tips

► Let the pancake batter rest for at least 15-20 minutes before frying; this allows the flour to absorb the liquid better, resulting in even softer pancakes.

	Per 100g	Per Serving 200g
Calories	250 kcal	500 kcal
Protein	8g	16g
Fat	14g	28g
Carbohydrate	25g	50g
Fiber	2g	4g
Sugar	12g	24g

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dairy

pan-fried

everyday

dessert

soft

International

all seasons

Room Temperature