Prepare the ingredients for the dough: sifted wheat flour and cocoa powder, fresh milk, salt, vanilla, baking powder, rubbed on a medium grater 3 cubes from a chocolate bar-chocolate chips, raw egg, refined sunflower oil, sugar (the photo does not show sugar, but you must add 1 tablespoon full (you can 2))
Combine all the ingredients in a deep bowl, except the refined vegetable oil, and beat with a mixer until smooth.
Set aside at room temperature for 20 minutes.
After the specified time, pour in 2 tablespoons of vegetable oil and mix.
Consistency of the dough: it's like falling off a ladle, not pouring easily.
Like pancakes, but a little thicker.
Heat a non-stick frying pan. It must be dry, as the pancakes are baked on a dry surface of the pan.
Pour a ladle, grabbing small portions of dough, or a tablespoon of dough into the center of the pan quickly. At the same time, pour in one place, and not in a circle - so all the pancakes will be the same shape and size.
After pouring a circle of dough, you can slightly shake the pan from side to side, so that the dough is slightly dispersed.
Wait until the top of the dough is covered with bubbles (quickly) and turn it over with a thin spatula and fork to the other side.
Pancakes are baked quickly, 30 seconds on each side, so the fire should be medium, but not small.
Bake 8 pancakes of equal size and the same round shape.
The diameter of the pancake is 12 cm, the thickness is 0.7 cm.
Prepare products for liquid decor-chocolate glaze: 4 squares from a 100-gram bar of chocolate ( I have a dark one) and 3 tablespoons of fresh milk. Heat the chocolate in milk, stirring, in a water bath or in a microwave oven.
Just 1 minute later, the hot chocolate glaze will take a uniform shiny liquid consistency.
Serve the pancakes warm.
Put 8 pieces on top of each other or divide into 2 portions (4 pieces each).
Garnish with banana slices and hot chocolate icing.