Chocolate Pancake Recipe Using Pancake Mix Recipe For Chili

CHOCOLATE PANCAKES

Steps:

• In a mixing bowl, whisk together the FLOUR, COCOA POWDER, BAKING POWDER, SUGAR, and SALT.
• Add EGGS and MILK. Whisk until wet and dry ingredients are well combined.
• Heat a griddle over medium heat.
• Melt BUTTER on preheated griddle.
• Pour pancake batter in 1/4 cup increments onto the griddle (or larger, if you prefer).
• Cook 2-3 minutes on first side, or until bubbles appear on top.
• Flip pancakes and cook 1-2 minutes until browned and cooked through.
• Transfer pancakes to a serving platter and cover until ready to serve.

CHOCOLATE CHIP PANCAKES

Steps:

• Combine milk and vinegar in a bowl and set aside for 5 minutes to "sour" the milk. You are essentially making your own buttermilk with this step.
• Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
• Whisk egg, butter, and vanilla extract into "soured" milk until well combined. Pour flour mixture into the wet ingredients and whisk until just combined. Fold in chocolate chips. Batter will be thick. Allow batter to rest for 5 minutes.
• Heat a large skillet over medium-low heat, and coat with cooking spray.
• Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface, 2 to 4 minutes. Flip pancake with a spatula, and cook until browned on the other side, 2 to 3 more minutes. Repeat with remaining batter. Serve immediately.

CHOCOLATE CHIP PANCAKES

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, oil and vanilla. Stir into dry ingredients just until moistened; stir in chocolate chips. , Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with extra chocolate chips, maple syrup, and butter.

CHOCOLATE PANCAKES

Steps:

• Whisk flour, cocoa powder, sugar, and salt together in a large bowl. Beat eggs, milk, and vanilla in another bowl; mix in the melted butter. Pour the wet ingredients into the dry, and mix just until combined. Stir in the chocolate chips.
• Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until bubbles pop in the center of the pancake, about 2 to 3 minutes. Flip, and cook an additional minute on the opposite side.

CHOCOLATE PANCAKES RECIPE BY TASTY

Steps:

• In a large bowl, mix together yolks and sugar, while still whisking, add milk
• Carefully fold in whipped egg whites.
• NOTE: It's better to use a spoon rather than a whisk.
• Add and mix the melted butter and the vanilla.
• In another large bowl, mix the sieved flour, cocoa powder, and the baking powder.
• Form a little well in the middle and pour the milk and eggs mixture. Stir until the batter is smooth.
• Mix in the chopped chocolate. Let the batter sit for 15-20 minutes.
• To make the ganache, in a small saucepan, heat the heavy cream, without letting it boil.
• Take off the heat, mix with the chocolate chips until perfectly smooth.
• Over low to medium heat, pour ¼ cup (60 ml) of pancake batter on a well-oiled pan.
• When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
• When the pancakes are ready, pour the chocolate ganache on top.
• NOTE: If the ganache has hardened while you were making the pancakes, you can microwave it for 15-20 seconds.
• Garnish with raspberries.
• Enjoy !

MINI CHOCOLATE PANCAKES

Steps:

• Sift flour, sugar, and cocoa powder together in a mixing bowl and stir until blended.
• Place butter in a microwave-safe bowl and heat in the microwave until just melted, about 30 seconds. Add milk and return to the microwave until just warmed but not steaming hot, about 30 seconds more. Beat with a fork to blend butter and milk. Add 1 egg at a time and mix until well blended. Add to the bowl with the flour mixture and mix well. Fold in chocolate chips.
• Heat a nonstick skillet over medium heat. Pour tablespoons of batter into the skillet and spread evenly. Cook for about 1 minute, watching carefully to prevent burning. Flip and cook until lightly browned, about 1 minute more. Serve hot.