Sacher cicciopancake

Sacher Cicciopancake are a fusion between the classic American pancakes and the distinctive flavors of the famous Sacher cake, typical of Vienna, but revisited with a touch that recalls the indulgent and slightly irreverent spirit of American breakfasts. Here is the recipe:

Ingredients for Cicciopancake:

• 150 g of all-purpose flour
• 1 teaspoon of baking powder
• 30 g of unsweetened cocoa powder
• 50 g of granulated sugar
• 1 pinch of salt
• 2 eggs
• 250 ml of milk
• 30 g of melted butter (plus a little more for cooking)
• Apricot jam
• Dark chocolate for garnishing

Preparation

1. In a bowl, sift together the flour, cocoa, baking powder, sugar, and salt.
2. In another bowl, beat the eggs and then add the milk. Mix well.
3. Combine the dry ingredients with the wet ingredients, mixing just enough to blend them together.
4. Add the melted butter and mix until you have a smooth batter.
5. Let the batter rest for 5-10 minutes.
6. Heat a non-stick pan and lightly grease it with a bit of butter.
7. Pour a ladle of batter into the hot pan to form your pancakes. When bubbles start to form on the surface, flip the pancake and cook on the other side.
8. Once cooked, spread a thin layer of apricot jam over each pancake.
9. Stack the pancakes and garnish with melted dark chocolate, drizzled or spooned on top.

Curiosity

The Sacher Torte is a high pastry confection, whose original recipe dates back to 1832 and was created in Vienna by the apprentice confectioner Franz Sacher. The true and classic Sacher Torte consists of layers of chocolate sponge cake, filled with apricot jam and covered with dark chocolate glaze. With this pancake variation, you can enjoy a similar experience, but easier and quicker to prepare for breakfast or as a snack.