Stuffed Chocolate Pancakes with Strawberries & Banana

Ingredients

Instructions

1. Add the egg and sugar to a mixing bowl and whisk until combined. Pour in the milk, then add the flour, baking powder, vanilla, and cocoa powder. Whisk until you have a smooth, pourable pancake batter with no visible dry flour.
2. Place a non-stick pan over medium to medium-low heat. Allow the pan to warm gradually so the pancakes cook evenly without browning too quickly on the outside.
3. Pour enough cocoa batter into the pan to create the base of the pancake. Let it cook briefly until the surface begins to set around the edges but the center is still soft.
4. Place pieces of milk chocolate in the center of the pancake, then add sliced strawberries and banana. Keep the filling away from the outer edge so the pancake can seal properly.
5. Pour a little more batter over the chocolate and fruit until the filling is mostly covered. Use only enough batter to seal the center without making the pancake unnecessarily thick.
6. Continue cooking over medium-low heat until bubbles appear and the upper layer begins to set. Cooking gently is important because these stuffed pancakes are thicker than regular pancakes and need enough time for the center to cook through.
7. Slide a wide spatula underneath the pancake and carefully flip it. Cook the second side until golden and the pancake feels cooked through when lightly pressed.
8. Transfer the pancake to a plate and serve while still warm so the chocolate center remains soft and melted. Dust lightly with powdered sugar if desired.