CHOCOLATE CHIP PANCAKES
Steps:
- In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well.
- In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture. Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix.
- Heat a griddle or large skillet over medium heat. Add about 1 teaspoon of butter and melt until bubbly. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds more. Repeat until all the batter is used up. Serve hot.
CHOCOLATE LOVER'S PANCAKES
No need to hit the snooze when stacks of these chocolaty pancakes are waiting on the breakfast table. Top with hazelnut spread and chocolate-flavored syrup.
Provided by By Deborah Harroun
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In medium bowl, stir together Bisquick mix, cocoa, sour cream, milk, eggs and sugar just until combined. Stir in chocolate chunks.
- Spray griddle with cooking spray; heat over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until set.
- Meanwhile, in small microwavable bowl, microwave hazelnut spread uncovered on High 30 seconds. Stir in chocolate syrup. Cover to keep warm.
- Serve pancakes topped with chocolate-hazelnut sauce, whipped cream and sprinkles.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE CHIP PANCAKES
These sweet, fluffy, American-style pancakes are packed full of chocolate chips. Serve with a scoop of whipped cream or ice cream for a winning family treat
Provided by Esther Clark
Categories Breakfast, Brunch
Time 15m
Yield Makes 12 pancakes
Number Of Ingredients 8
Steps:
- Sieve the flour, baking powder and ¼ tsp salt into a large mixing bowl. Add the caster sugar and stir until well combined.
- Whisk the eggs and milk together in a jug. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Use a whisk to combine everything and create a smooth batter. Fold through most of the chocolate chips.
- Heat a small knob of butter in a large non-stick frying pan over a medium heat, swirling it round to coat the pan. Add 2-3 tbsp of the batter to the pan and cook for 1-2 mins, or until bubbles begin to rise to the surface. Flip the pancake over and cook for 2 mins on the other side for the same amount of time, or until golden brown and puffed up. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
- Stack the pancakes on plates and top with any leftover chocolate chips and a dollop of whipped cream or ice cream, if you like.
Nutrition Facts : Calories 624 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 39 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.53 milligram of sodium
CHOCOLATE-HAZELNUT CUPCAKES
Gold Medal® Flour Recipe Contest 2010!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 325°F. Place paper baking cup in each of 24 regular-size nonstick muffin cups. In small bowl, stir together flour and salt; set aside.
- In large bowl, beat 1/4 cup softened butter with electric mixer on medium speed until creamy. Add sugar, 1 teaspoon vanilla and the almond extract; beat until light and fluffy. Add hazelnut spread; beat until well blended, scraping bowl occasionally. Add eggs; beat until smooth. Add half of the flour mixture; beat on low speed just until blended. Add milk; beat until blended. Gently stir in remaining flour until batter is smooth. Spoon batter evenly into muffin cups, filling each half full.
- Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes.
- Meanwhile, in small microwavable bowl, microwave chocolate chips, 3 tablespoons butter and the corn syrup on High 1 to 1 1/2 minutes, stirring every 30 seconds, until chips are melted and mixture is smooth. Stir in 1/4 teaspoon vanilla. Top cooled cupcakes with ganache topping. Sprinkle with hazelnuts.
Nutrition Facts : Calories 130, Carbohydrate 11 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 80 mg, Sugar 6 g, TransFat 0 g
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