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In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, and baking powder. Whisk them together until well combined.

Add the milk, large egg, and vegetable oil to the dry ingredients. Whisk thoroughly until a smooth batter is formed. The batter should be thin enough to spread easily in the pan; add a little more milk if necessary to achieve the desired consistency.

Heat a large non-stick pan or griddle over medium heat. Lightly grease the pan with a small amount of butter, if needed.

Pour approximately 1/2 cup of batter into the hot pan, forming a round pancake. Allow it to cook for about 2-3 minutes, or until small bubbles begin to appear on the surface and the edges look set.

While the pancake is cooking, place one piece of the chocolate bar in the center of the cooking batter. Arrange a portion of the sliced strawberries on top of and around the chocolate.

Using a spatula, carefully fold one half of the pancake over the chocolate and strawberries, creating a stuffed, half-moon shape. Gently press down on the edges to seal.

Continue to cook the stuffed pancake for another 2-3 minutes, then carefully flip it and cook for an additional 2-3 minutes on the other side, or until golden brown and the chocolate is melted.

Transfer the cooked stuffed pancake to a plate. Repeat steps 4-7 with the remaining batter, chocolate, and strawberries to make three more pancakes.

Once all pancakes are cooked, you can cut each large round pancake into four quarters before serving, or serve them whole.
Serve immediately and enjoy the warm, melted chocolate and fresh strawberries inside.


In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, and baking powder. Whisk them together until well combined.

Add the milk, large egg, and vegetable oil to the dry ingredients. Whisk thoroughly until a smooth batter is formed. The batter should be thin enough to spread easily in the pan; add a little more milk if necessary to achieve the desired consistency.

Heat a large non-stick pan or griddle over medium heat. Lightly grease the pan with a small amount of butter, if needed.

Pour approximately 1/2 cup of batter into the hot pan, forming a round pancake. Allow it to cook for about 2-3 minutes, or until small bubbles begin to appear on the surface and the edges look set.

While the pancake is cooking, place one piece of the chocolate bar in the center of the cooking batter. Arrange a portion of the sliced strawberries on top of and around the chocolate.

Using a spatula, carefully fold one half of the pancake over the chocolate and strawberries, creating a stuffed, half-moon shape. Gently press down on the edges to seal.

Continue to cook the stuffed pancake for another 2-3 minutes, then carefully flip it and cook for an additional 2-3 minutes on the other side, or until golden brown and the chocolate is melted.

Transfer the cooked stuffed pancake to a plate. Repeat steps 4-7 with the remaining batter, chocolate, and strawberries to make three more pancakes.

Once all pancakes are cooked, you can cut each large round pancake into four quarters before serving, or serve them whole.
Serve immediately and enjoy the warm, melted chocolate and fresh strawberries inside.
