Chocolate pancakes are an excellent way to express feelings during a romantic evening. The combination of simplicity in preparation with refined flavor creates the perfect dessert. The ready mix eliminates the need to measure many ingredients and shortens preparation time. Adding cocoa transforms the classic recipe into a chocolate version full of aroma.
A romantic dinner calls for desserts that delight both in taste and presentation. Pancakes with creamy filling and fresh fruits meet both criteria. Preparing such a specialty does not require advanced culinary skills. Every step is simple and logical, leading to a spectacular result.
The secret to a successful dessert lies in the quality of the ingredients and the care taken in preparation. Fresh fruits, good chocolate, and creamy filling create a harmonious composition. The right pan temperature and precise mixing of the batter guarantee success. A romantic arrangement on the plate completes the whole experience and builds an unforgettable atmosphere.
Choosing pancake mix and adding cocoa to the batter
Ready pancake mixes revolutionize the way homemade desserts are prepared. They contain precisely measured dry ingredients that only require the addition of liquids. American products often include baking powder, creating a fluffy texture. Polish versions tend to be simpler but equally effective. The availability of such products in supermarkets makes spontaneous cooking easier.
Adding cocoa to the basic mix requires an understanding of proportions and technique. Too little will not provide a distinct chocolate flavor. Too much can make the batter bitter and dry. The quality of cocoa directly affects the depth of aroma. Natural Dutch cocoa gives a more intense color than regular cocoa.
The freshness of ingredients is crucial for the final effect. Old cocoa loses its aroma and may develop a bland taste. An expired mix will not allow for proper rising of the batter. Checking expiration dates before starting saves time and disappointment.
Comparison of available ready-made products in stores
The market offers a wide range of ready mixes differing in composition and purpose. American pancake mixes create thicker pancakes. European versions focus on thin French-style pancakes. The difference mainly lies in the baking powder content. All versions are suitable for enriching with cocoa.
Types of available mixes:
- Complete requiring only water
- Basic needing eggs and milk
- Gluten-free for those with intolerance
- Organic without chemical additives
- Protein-enriched for athletes
Prices range from 8 to 30 PLN for standard packaging. More expensive products often contain premium ingredients or organic certifications. Cheaper versions work just as well when cocoa is added. Consumer reviews online help choose the best product. The GOFREX brand offers professional mixes tested in gastronomy.
Storing an open package requires a tight seal. Moisture destroys baking powder and causes flour to clump. A dry, cool place is ideal for long-term storage. The expiration date indicates the moment until which the mix retains full effectiveness.
Cocoa Ratios Needed for Achieving Chocolate Flavor
A delicate chocolate note is created by adding one tablespoon of cocoa per cup of the mix. A pronounced flavor requires two to three tablespoons of powder. An intense version uses four tablespoons but requires more sugar. Professional recipes suggest 40 grams of cocoa for 200 grams of flour. Experiments allow you to discover personal taste preferences.
| Intensity | Cocoa per cup | Additional sugar | Effect |
|---|---|---|---|
| Subtle | 1 tablespoon | None | Light note |
| Medium | 2-3 tablespoons | 1 tablespoon | Distinct flavor |
| Strong | 4 tablespoons | 2 tablespoons | Intense chocolate |
Balancing the bitterness of cocoa requires the addition of sugar or honey. Natural cocoa is more acidic than Dutch-processed cocoa. A pinch of salt enhances all flavors and balances sweetness. Vanilla or coffee extracts deepen the chocolate character. Recording successful proportions makes it easier to repeat the recipe.
Types of chocolate suitable for enriching the mixture
Natural cocoa powder is the most practical choice for mixing into batter. Dark cocoa contains more antioxidants and has a more intense flavor. Light cocoa creates a milder aroma that is pleasant for children. Dutch cocoa, after alkalization, has lower acidity. Each version alters the flavor profile of the finished pancakes.
The addition of grated chocolate enriches the batter with melted pieces. Dark chocolate above 70 percent cocoa provides a refined taste. Milk chocolate introduces a sweeter note that is widely liked. Chocolate chips hold their shape during frying and create surprises. White chocolate contrasts with the flavor of cocoa in the batter.
Forms of chocolate:
- Cocoa sifted with dry ingredients
- Grated chocolate added to the finished batter
- Chocolate chips sprinkled before folding
- Melted chocolate mixed into liquids
The quality of chocolate directly affects the flavor of the dessert. Products containing cocoa butter taste richer than substitutes. Belgian and Swiss chocolates are considered the best. Polish brands offer decent quality at reasonable prices ranging from 10 to 35 PLN.
Checking ingredient quality before starting work
The freshness of baking powder determines the fluffiness of pancakes. The test involves adding a teaspoon to hot water. An active product will immediately bubble and foam vigorously. Lack of reaction indicates loss of potency and the need for replacement. An old mix will not yield the expected effect.
Cocoa of high quality has a uniform consistency without lumps. Humid storage conditions cause clumping of the powder. Sifting before adding to batter removes clusters. The smell should be intensely chocolaty without any hint of mold. A pale color suggests long storage and loss of aroma.
The eggs used for the batter must be fresh and checked. The water test involves placing an egg in a glass: a fresh egg sinks to the bottom, while an old one floats. Milk should not have a sour smell or signs of clumping. Storing in the refrigerator at 4°C preserves its properties. Butter without signs of rancidity guarantees a clean taste.
Ready Mixes for Preparing Crepes and Pancakes at GOFREX Store
GOFREX Store specializes in professional culinary solutions. The assortment includes ready mixes for crepe and pancake batter. The products are used in cafes, restaurants, and home kitchens. Each mix contains carefully selected ingredients of the highest quality.
Preparing the batter requires only the addition of water and oil. The process takes a few minutes, which is ideal for high-pressure work environments. The fluffiness and golden color of the pancakes are guaranteed every time.
Check offers at the GOFREX store
Ready mix for batter 2in1 Crepes & Pancakes 50kg
30kg of Ready Mix for 2-in-1 Batter Crepes & Pancakes
30kg of dough mix for milky American Pancakes Premium
50kg of dough mix for milk American Pancakes Premium
High-Quality Ingredients in the Mixes
Ready mixes consist of wheat flour, whole milk powder, and egg powder. Natural stabilizers and leavening agents ensure a uniform texture. The products do not contain artificial preservatives. Balanced proportions of proteins, fats, and carbohydrates create a complete meal. Each batch undergoes rigorous quality testing.
The recipe allows for flexible adjustment of the batter’s consistency to meet needs. It is possible to produce thin crepes as well as thicker pancakes. The flavor remains neutral, allowing for a variety of dishes to be created. Both sweet and savory variants are equally easy to prepare. The versatility of use is a key advantage of the products.
Professional Crepe Makers for Culinary Applications
GOFREX supplies professional crepe makers for preparing crepes and pancakes. The devices are available in two versions: standard and with a casing. The equipment performs well in high-volume food service establishments. Crepe makers ensure even baking and save time.
The design of the devices allows for precise temperature regulation during cooking. The heating surfaces are made from materials resistant to high temperatures. Ease of cleaning and maintenance minimizes downtime in operations. Ergonomic design facilitates operation during busy hours of service. Sturdy construction guarantees long-lasting, trouble-free use.
Check offers at the GOFREX store
Time Savings and Consistent Quality
The ease of storage and long shelf life are additional advantages of the products. Minimizing waste and effective inventory management become possible. The precise recipe eliminates the risk of errors in measuring ingredients. Uniform taste, consistency, and appearance are guaranteed with every use.
Standardization of the preparation process reduces training requirements for staff. New employees quickly achieve proficiency in performing tasks. Reducing operational costs becomes possible while maintaining high standards. Customers receive products of consistent, excellent quality. The repeatability of results builds trust and loyalty among the establishment’s guests.
Check the available mixes and crepe makers at GOFREX. Review prices and product details. Contact the team for support and consultation.
Preparation of smooth crepe batter
The process of creating the perfect batter requires following the manufacturer’s instructions for the mix. Each product has slightly different requirements regarding liquid proportions. The temperature of the ingredients affects the ease of mixing and the final texture. Cold products combine less easily and create lumps. Preparing all elements before starting speeds up the work.
The technique of mixing is fundamental to the texture of crepes. Too vigorous movements develop gluten and make the batter rubbery. Gentle combining preserves lightness and airiness. Small lumps disappear during frying and do not pose a problem. Patience at this stage pays off later.
Resting the batter allows the ingredients to fully integrate. Flour absorbs liquid and reaches optimal consistency. Baking powder activates and creates air bubbles. Room temperature promotes these chemical processes. Cooling is not necessary with ready-made mixes.
Measuring liquids according to the manufacturer’s instructions
Precise measuring guarantees repeatability of results with each preparation. Measuring cups provide accuracy unavailable with ordinary containers. American measurements often use cups instead of milliliters. One American cup equals 240 milliliters of liquid. Polish cups have 250 milliliters, which slightly alters the proportions.
Types of liquids:
- Whole milk provides the richest flavor
- Low-calorie milk creates a lighter batter
- Plant-based drinks work similarly
- Water simplifies the recipe
- Sour milk adds acidity
The addition of melted butter enriches flavor and improves texture. Vegetable oil works similarly without a distinctive aroma. The proportions given on the packaging have been tested multiple times. Deviations can adversely change consistency. Batter that is too thin spreads across the pan.
The temperature of liquids affects ingredient activity. Lukewarm milk at around 30 degrees works optimally. Hot liquids can destroy protein structure. Cold ingredients slow down chemical reactions. A kitchen thermometer helps control conditions.
Mixing Ingredients Without Creating Clumps in Batter
Sifting dry ingredients eliminates natural clumps of cocoa and flour. The sieve breaks up clusters and aerates the powders. The mix combined with cocoa requires thorough mixing when dry. Even distribution prevents dark and light spots. Care taken now saves effort later.
Adding liquid to the center of the bowl makes controlling the process easier. Mixing from the inside out gradually incorporates the dry ingredients. A circular motion with a whisk does not require much force. Several gentle movements combine the elements sufficiently. A few small clumps will disappear during cooking.
Mixing Tools:
- Balloon whisk for gentle combining
- Wooden spoon at a slow pace
- Fork as a backup tool
- Hand mixer only on low speed
Room temperature for all ingredients facilitates their integration. Cold eggs straight from the fridge create difficulties. Taking products out 20 minutes earlier solves the problem. Warm butter spreads more easily in batter. The consistency should resemble thin yogurt flowing freely.
Batter Rest Time After Combining All Elements
Professional recipes recommend letting batter rest for 10 to 15 minutes. Baking powder needs time for full activation. Flour absorbs liquid and reaches the ideal consistency. The process works at room temperature without cooling. Covering the bowl with a cloth prevents the surface from drying out.
A rest period longer than 30 minutes weakens the action of the powder. Air bubbles formed during mixing begin to escape. The batter loses its initial lightness and requires re-mixing. Immediate cooking also yields good results. The difference in quality is subtle for most people.
The temperature of batter affects its behavior on a hot pan. Very cold batter spreads more slowly and takes longer to cook. Room temperature immediately begins to form structure and bubbles. Some cooks intentionally chill batter for thicker pancakes. Experiments help find personal preferences.
Cooking Pancakes That Maintain a Delicate Structure
A heavy-bottomed pan distributes heat evenly without hot spots. A non-stick coating makes flipping pancakes easy without damage. A diameter of 24 to 26 centimeters creates ideal sizes. A smaller pan yields thicker American-style versions. Preheating before the first pancake takes 3 to 4 minutes.
The temperature test involves water droplets on the surface. The right temperature makes droplets dance and evaporate quickly. An overly hot pan burns the batter before cooking through the center. Insufficiently heated causes fat absorption. Medium burner power works best.
Cooking Steps:
- Greasing a thin layer with butter
- Pouring a ladle of batter in the center
- Watching for bubbles for 2 minutes
- Flipping when the edges firm up
- Cooking the other side for one minute
The first pancake often comes out imperfect as a test of conditions. Subsequent ones cook more evenly and nicely. Stacking on a plate and covering prevents drying out. Warm pancakes roll up easier without cracking.
Heating the pan to the appropriate working temperature
Temperature control is fundamental for perfect pancakes without burnt edges. Gradual heating allows the surface to warm evenly. A sudden increase in heat creates uneven cooking. A heavy cast iron skillet maintains a stable temperature for a long time. Thin pans lose heat quickly after pouring in the batter.
The method of checking without a thermometer relies on observing water behavior. A few drops immediately evaporate at the right heat. Too low a temperature causes the water to sit still. An overheated surface causes rapid evaporation with hissing. Recognizing these signals comes with practice.
The type of stove affects how quickly the pan heats up. Gas allows for immediate flame adjustment. Electric burners respond slower to setting changes. Induction provides precise temperature control and speed. Each type requires adjusting preparation time.
Pouring batter in a thin layer covering the entire surface
The technique of pouring batter determines the thickness and shape of the pancake. A 100-milliliter ladle creates a standard size. Pouring into the center and an immediate circular motion spreads the liquid. Tilting the pan in different directions helps reach the edges. Speed matters, as the batter sets quickly.
Thin pancakes require less batter and wider spreading. Thick versions are made from larger portions in one spot. Moving with your wrist provides better control than using your whole hand. Practice makes the process automatic. The first attempts may yield irregular shapes.
The temperature of the batter affects its fluidity when pouring. Warm batter spreads more easily across the surface. Cold batter is thicker and reaches the edges more slowly. Gently mixing the contents of the bowl before each pour helps, as heavier ingredients like cocoa settle at the bottom.
Flipping the pancake at the moment bubbles appear
Observing the surface of the pancake indicates the ideal moment to flip it over. Small air bubbles break through the raw batter. The edges lift slightly and look set. The bottom takes on a golden color visible when lifted with a spatula. Flipping too early can spill out the center.
A wide, flat spatula works best for flipping. Silicone protects the skillet’s coating from scratching. Sliding under the center ensures stability during movement. A quick, decisive hand motion flips the pancake without folding it over. Hesitant, slow movements often result in folding.
The other side of the pancake requires a shorter time of 40 to 60 seconds. Checking the color by gently lifting helps avoid burning. Once ready, it slides easily from the pan onto the plate. Sticking suggests too low a temperature or lack of fat.
Arranging finished pancakes on a plate before serving
Organizing the workspace speeds up the process and keeps the kitchen tidy. A large plate next to the pan shortens the transfer distance. A kitchen towel or foil covering the pancakes retains heat. Laying them flat prevents sticking while cooling. Spacing makes it easier to fill each one separately later.
Warm pancakes are more flexible and roll up easier. Cold pieces may crack when forming rolls. A light spread of butter adds flavor and shine to the surface. A layer that is too thick makes them heavy and greasy. A moderate amount subtly enhances the aroma.
Storing a larger quantity requires proper conditions. A layer of parchment paper between each piece prevents sticking. An airtight container in the refrigerator keeps them fresh for 3 days. Frozen pancakes maintain quality for a month. Thawing at room temperature restores softness.
Tip: Arranging pancakes on a slightly damp towel instead of a dry plate prevents the edges from drying out, maintaining the ideal flexibility needed for later rolling into elegant rolls without cracking.
Creamy and fruity fillings highlighting chocolate character
The choice of filling transforms simple pancakes into an exquisite romantic dessert. Creamy ingredients balance the intensity of chocolate batter. Fresh fruits add juiciness and a contrasting tart note. The combination of textures and flavors creates a harmonious whole. The quality of filling ingredients is as important as the batter itself.
The seasonality of fruits affects their flavor and purchase price. Summer strawberries and raspberries have the most intense natural aroma. Winter imported fruits are often bland and watery. Frozen fruits are a good alternative out of season. Thawing and draining prevent moisture from ruining the filling.
The temperature of filling ingredients affects the consistency of the final dessert. Cold cream holds its shape better inside the roll. Room temperature makes spreading easier over the pancake surface. Ingredients that are too warm can cause the batter to soften. Planning the order of preparation optimizes work.
Mascapone cream with whipped cream as a base
The Italian mascarpone cheese has a creamy texture and delicate flavor. With about 45 percent fat content, it creates a smooth structure. Combining it with whipped cream increases volume and lightness of the cream. Proportions of 200 grams of mascarpone to 150 milliliters of cream yield an ideal consistency. Chilled ingredients whip more easily and hold better.
Preparation process:
- Chilling the mascarpone and cream beforehand
- Whipping the cream to stiff peaks with sugar
- Gently adding the mascarpone with a spoon
- Combining with upward motions without losing air
- Seasoning with vanilla extract
Sweetening the cream depends on personal preference and the sweetness of the pancakes. Two tablespoons of powdered sugar per serving create a pleasantly sweet flavor. Powdered sugar dissolves more easily than granulated sugar. Vanilla extract enriches the aroma with a delicate note. A pinch of salt enhances all flavors and balances the sweetness.
The stability of mascarpone cream allows for preparation an hour in advance. Storing in the refrigerator maintains the proper consistency. Over-whipping can cause the ingredients to separate. The cream should be fluffy and smooth without lumps. Tasting before use allows for adjustments.
Fresh raspberries and strawberries creating a colorful composition
Berries pair perfectly with the chocolate flavor of the pancakes. The tartness of raspberries cuts through the sweetness of the cream and batter. Strawberries add juiciness and a visually appealing pink color. The combination of both types creates a composition full of contrasts. The freshness of the fruits is crucial for flavor.
Preparing fruits requires delicacy due to their structure. Rinsing under cold water removes impurities without damage. Drying on a paper towel prevents diluting the filling. Larger strawberries need to be cut into smaller pieces. Raspberries are usually used whole due to their size.
The addition of fresh mint enriches the aroma and adds a green color. Leaves that are washed and dried are placed among the fruits. Mint brings a refreshing note that livens up a heavier dessert. Basil also works well as an unexpected aromatic addition. Herbs should be fresh, without discoloration or wilting.
Chocolate glaze or ganache to enhance flavor
Chocolate ganache consists of chocolate and cream in equal weight proportions. The classic recipe requires 200 grams of chocolate and 200 milliliters of cream. Heating the cream to boiling and pouring it over chopped chocolate melts it evenly. Mixing until smooth takes about 2 minutes. Cooling to room temperature allows it to thicken.
A simpler version of glaze uses melted chocolate with added butter. Proportions of 100 grams of chocolate to 20 grams of butter create a liquid glaze. Melting in a water bath prevents burning the chocolate. Stirring every few seconds ensures even heating. Slightly cooled chocolate glaze is easier to apply.
| Type | Ingredients | Consistency | Application |
|---|---|---|---|
| Classic ganache | Chocolate and cream 1:1 | Thick, creamy | Layer in between |
| Liquid ganache | Chocolate and cream 1:2 | Liquid, light | Topping drizzle |
| Simplified glaze | Chocolate and butter | Medium, glossy | Decoration |
The temperature of the glaze during application affects the visual effect. Warm glaze flows and creates natural droplets. Cold glaze forms a thicker layer with a matte finish. Pouring in a spiral from the center gives an artistic look. Allowing it to set takes 15 minutes.
Tip: Adding a tablespoon of coffee liqueur or amaretto to the ganache introduces a sophisticated note for adults, subtly enhancing the chocolate flavor without overpowering the delicate fruit filling aromas.
Romantic arrangement of a dessert that delights your partner
The presentation of the dessert is as important as its taste. Careful arrangement of elements on the plate creates the first impression. The play of colors, textures, and heights guides the observer’s gaze. Professional decoration techniques are simpler than they seem. Every detail contributes to the romantic atmosphere of the evening.
The choice of dishes affects the perception of the entire culinary composition. White plates provide a universal background for colorful desserts. Black plates create a dramatic contrast with chocolate. Glass platters add elegance and lightness to the presentation. A slightly chilled plate temperature helps maintain freshness.
Candlelight on the table creates an intimate romantic mood. Soft light highlights the richness of colors in the dessert. Avoiding harsh overhead lighting fosters a better atmosphere. Background music complements the sensual culinary experience. All elements together create an unforgettable experience.
Rolling pancakes into elegant rolls or triangles
A classic roll is made by spreading filling over the entire surface of the pancake. Leaving a 2-centimeter strip free at one edge makes closing easier. Rolling from the opposite side into a tight cylinder creates an even shape. Placing it seam-side down prevents it from unrolling. Slicing the roll reveals a beautiful cross-section of filling.
Folding into a triangle requires a different technique for distributing filling. The filling is placed only on half of the pancake’s surface. Folding it in half creates a crescent with filling inside. The next fold transforms it into a quarter, or triangle. This method creates a thicker portion of cream in each bite.
Shaping variations:
- Envelopes with folded sides
- Rectangles folded once lengthwise
- Fans with cut strips
- Bags tied with chives
Care during shaping translates to the final appearance of the dessert. Even distribution of filling prevents bulging. Tight rolling creates a compact form that is easy to slice. Loose rolling allows for more filling. The choice depends on aesthetic preferences.
Dusting with powdered sugar using decorative stencils
Powdered sugar creates an impressive contrast on dark chocolate pancakes. Sifting through a fine sieve provides an even white layer. Stencils cut from parchment paper create patterns and inscriptions. Placing the stencil before dusting leaves blank spaces. Carefully removing the stencil reveals a striking pattern.
Ready plastic templates offer intricate designs of flowers or ornaments. The cost ranges from 15 to 50 PLN per set. Cutting out paper by yourself allows for personalized projects. Hearts, initials, or geometric shapes create unique decorations. A damp template adheres better to the surface.
Sprinkling technique:
- Placing the template flat on a cool dessert
- Holding the sieve 10 centimeters above the surface
- Evenly sprinkling the exposed areas
- Vertically lifting without shaking
The timing of decoration is important for the durability of the visual effect. Powdered sugar dissolves quickly on a warm dessert, adding sweetness and a delicate texture. A chilled pancake maintains the pattern for a longer time. Moisture from fruits can gradually dissolve the sugar. Decorating just before serving guarantees the best appearance.
Decorating the plate with fruit sauce or chocolate syrup
Decorative sauces on the plate create a professional look worthy of a restaurant. Lines, dots, or abstract splashes add an artistic character. A plastic bottle with a narrow tip is used for precise application. The color contrast between the sauce and the plate enhances the effect. Raspberry sauce on a white plate creates a striking composition.
Preparing fruit sauce requires blending fresh or frozen fruits. Adding a tablespoon of powdered sugar naturally sweetens tart raspberries. Straining through a sieve removes seeds and creates smoothness. A few drops of lemon juice enhance color and flavor. Thickening through brief cooking creates a syrupy texture.
Chocolate syrup is a simpler alternative to ganache. Ready-made products available in stores cost between 10 to 25 PLN. A homemade version made with cocoa, sugar, and water tastes more natural. The proportions are 3 tablespoons of cocoa, 4 tablespoons of sugar, and 100 milliliters of water. Cooking for 5 minutes combines the ingredients and thickens the liquid.
Addition of candles and flowers to create ambiance at the table
Candles are fundamental to a romantic evening dinner setting. Tall, slender candles in candlesticks create classic elegance. Low tealight candles in glass containers provide intimate lighting. Scented vanilla or rose candles enrich the atmosphere with fragrance. Avoiding overly strong scents protects the delicate aroma of the dessert.
Fresh flowers on the table add color and life to romantic arrangements. Red roses universally symbolize love and passion. White freesia brings delicacy and visual freshness. Small bouquets in low vases do not obstruct views. Seasonal flowers are more accessible and cheaper.
Complementary elements:
- Tablecloth in a contrasting color
- Textile napkins folded decoratively
- Decorative placemats
- Scattered rose petals around
- Wine or champagne glasses
Music complements the romantic atmosphere of the entire special evening. Soft jazz, classical music, or contemporary ballads create the backdrop. A volume level that allows for easy conversation is optimal. Avoiding overly energetic music enhances the intimacy of the moment. All elements together create an unforgettable sensory experience.
Tip: Chilling plates in the refrigerator for 20 minutes before serving dessert helps maintain the ideal temperature of the cream and freshness of the fruit, as well as prevents premature melting of the chocolate coating on a warm surface.
Summary
Preparing chocolate pancakes from a ready-made mix turns out to be simpler than it might initially seem. Adding cocoa to the ready product shortens preparation time and eliminates the possibility of mistakes. Precise measuring of ingredients and temperature control ensure consistent results. Each step, from mixing the batter to decoration, requires attention but not advanced skills.
The filling made of mascarpone cream and fresh fruit creates a harmonious composition of flavors. The combination of textures, from soft cream to juicy fruit, engages all the senses. The chocolate coating enhances the chocolate character of the entire romantic dessert. A romantic presentation with decorations and appropriate setting transforms an ordinary dessert into an extraordinary culinary experience for a couple.
Mastering basic techniques paves the way for experimenting with variations. Different types of fruit, nut additions, or changes in cocoa proportions allow for personalizing the recipe. Carefulness in every detail, from ingredient selection to final decoration, translates into delight for the person for whom the dessert is prepared. Patience and practice ensure that each subsequent attempt yields better visual and taste results, building confidence in the kitchen.
Sources:
- https://www.bbcgoodfood.com/recipes/american-pancakes
- https://www.bbc.co.uk/food/recipes/fluffyamericanpancak_74828
- https://www.allrecipes.com/recipe/21014/good-old-fashioned-pancakes/
- https://www.instructables.com/How-to-Plate-Desserts/
