CHOCOLATE PANCAKES
This is a sweet and slightly gooey chocolate pancake that is great with fresh fruit.
Provided by ramie7224
Categories Breakfast and Brunch Pancake Recipes
Time 13m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 417.7 calories, Carbohydrate 59.2 g, Cholesterol 114.4 mg, Fat 17.2 g, Fiber 4.1 g, Protein 11.7 g, SaturatedFat 9.6 g, Sodium 256.8 mg, Sugar 24.8 g
HOT CHOCOLATE PANCAKES
Leftover hot chocolate or cocoa mix gives a chocolaty kick to these pancakes, inside and on top. We fold it into the batter and simmer it with the maple syrup for decadent drizzling.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings (12 pancakes)
Number Of Ingredients 11
Steps:
- For the hot chocolate syrup: Bring the maple syrup and hot chocolate mix to a simmer, whisking constantly, in a small saucepan over medium heat. Continue to simmer until the syrup is thick enough to coat the back of a spoon, about 5 minutes. Keep warm.
- For the pancakes: Preheat the oven to 200 degrees F. Whisk together the flour, hot chocolate mix, baking powder and 1/4 teaspoon salt in a large bowl. Whisk together the milk, butter, eggs and vanilla in a medium bowl. Pour the milk-egg mixture into the flour mixture, and gently fold just to combine (it's OK if there are some lumps).
- Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter; when it melts and the foam subsides, pour 1/4-cupfuls of batter onto the skillet, evenly spaced. Cook until the surface of the pancakes begins to bubble and the bottoms have darkened by a few shades, about 4 minutes. Flip the pancakes, and continue to cook until the bottoms have darkened by a few shades and the pancakes are springy when touched in the center, about 3 minutes. Repeat with the remaining butter and batter. (Keep cooked pancakes warm in a low oven.) Serve with the hot chocolate syrup and whipped cream.
CHOCOLATE PANCAKES RECIPE BY TASTY
Here's what you need: egg yolks, egg whites, sugar, milk, butter, vanilla extract, flour, cocoa powder, baking powder, chocolate, butter, heavy cream, chocolate chips, raspberry
Provided by Tasty
Categories Breakfast
Yield 6 pancakes
Number Of Ingredients 14
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 !
Nutrition Facts : Calories 684 calories, Carbohydrate 56 grams, Fat 49 grams, Fiber 4 grams, Protein 14 grams, Sugar 30 grams
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