Chocolate Pancake Recipes Recipe For Stuffed Recipe Cards

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CHOCOLATE PANCAKES



Chocolate Pancakes image

Provided by Shiran

Number Of Ingredients 13

1 1/3 cups (185g) all-purpose flour
1/4 cup (25g) cocoa powder (I use Dutch-processed)
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/3 cup (65g) granulated sugar
1 cup (240 ml) whole milk
3 tablespoons canola or vegetable oil ((or 45g melted butter))
1 teaspoon pure vanilla extract
1/2 cup (85g) chocolate chips or chunks
butter or oil (, for cooking)
140 g (5 oz.) bittersweet or semisweet chocolate
1/2 cup (120 ml) heavy cream

Steps:

  • In a large bowl, sift together flour, cocoa powder, baking powder, and salt (or whisk well with a whisk). Set aside.
  • In a separate medium bowl, whisk together egg and sugar until well combined. Add milk, oil (or melted butter), and vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until combined and moistened. Do not over mix. Mix in chocolate chips or chunks. Set batter aside and make the chocolate sauce.
  • Chocolate sauce: In a medium heatproof bowl, combine chocolate and heavy cream. Microwave in 20- to 30-second increments, mixing in between, until chocolate is melted and mixture is smooth. Set aside while making the pancakes. I like to pour it over the pancakes while it's warm.
  • Cook the pancakes: Heat a griddle or skillet over medium heat. Coat with butter or oil. For each pancake, drop 1/4 cup of batter onto skillet. Cook 1-2 minutes, until surface of pancakes have some bubbles and the bottom appears to be done. Flip carefully and cook another 1-2 minutes. Transfer to a plate and if you want you can cover the plate loosely with aluminum foil to keep warm. Coat the skillet with butter or oil before every pancake or batch of pancakes to prevent sticking.
  • Serve immediately with chocolate sauce (rewarm sauce in the microwave for a few seconds if needed).

CHOCOLATE PANCAKES RECIPE BY TASTY



Chocolate Pancakes Recipe by Tasty image

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

2 egg yolks
2 egg whites, whipped
3 tablespoons sugar
1 ⅓ cups milk, more if the batter is too thick
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 ½ cups flour
¼ cup cocoa powder
2 ½ teaspoons baking powder
3 ½ oz chocolate, finely chopped
1 tablespoon butter, or oil for cooking
1 cup heavy cream
8 oz chocolate chips
raspberry, for garnish

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

CHOCOLATE PANCAKES



Chocolate Pancakes image

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

1 ¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
3 tablespoons white sugar
¼ teaspoon salt
2 eggs, at room temperature
1 ¼ cups milk
½ teaspoon vanilla
2 tablespoons melted butter
½ cup semisweet chocolate chips

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

CHOCOLATE SOUFFLé PANCAKES



Chocolate Soufflé Pancakes image

Take fluffy chocolate chip pancakes to the next level with this decadent recipe. To make the batter, we use beaten egg whites, plus one egg yolk. The end result are pancakes that have a light and airy texture. A rich, chocolaty maple syrup is the perfect finisher for this over-the-top weekend brunch dish.

Provided by Food Network Kitchen

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 18

1/2 cup pure maple syrup
1/3 cup heavy cream
4 ounces semisweet chocolate, finely chopped
2 tablespoons unsalted butter
1 tablespoon unsweetened cocoa powder
1 tablespoon packed light brown sugar
Pinch of salt
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/3 cup confectioners' sugar, plus more for dusting
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
1 large egg yolk plus 3 egg whites
4 tablespoons unsalted butter, melted, plus more for the pan
1 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips

Steps:

  • Make the syrup: Combine the maple syrup, heavy cream, chocolate, butter, cocoa powder, brown sugar and salt in a medium saucepan over medium-low heat. Cook, whisking occasionally, until the chocolate is melted and the mixture is smooth, about 3 minutes. If the mixture starts to simmer, reduce the heat to low. Stir in the vanilla and keep warm over the lowest heat setting, stirring occasionally.
  • Make the pancakes: Preheat the oven to 200˚ F. Line a baking sheet with parchment paper and preheat a large griddle or 1 or 2 large nonstick skillets over medium-low heat. Whisk the flour, confectioners' sugar, cocoa powder, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
  • Whisk the milk mixture into the flour mixture until just combined with some small lumps remaining; do not overmix. Fold in about one-third of the egg whites, then gently fold in the remaining egg whites until there are no large streaks remaining, being careful not to overmix and deflate the batter.
  • Add 1 to 2 teaspoons butter to the griddle just to coat. Add 1/4 cup batter per pancake, sprinkle with chocolate chips and cook until bubbles form on top and the bottoms are lightly browned, about 3 minutes. Flip and continue cooking until set on the other side and just cooked through, 1 to 2 more minutes. Remove to the baking sheet and keep warm in the oven while cooking the remaining pancakes. Repeat with the remaining batter and chocolate chips, adding more butter to the pan as needed and reducing the heat if the pancakes brown too quickly.
  • Divide the pancakes among plates. Stir the chocolate syrup. Dust the pancakes with confectioners' sugar and top with the syrup.

STUFFED CHOCOLATE PUFFS



Stuffed Chocolate Puffs image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 9

2 ounces bitter chocolate, broken into small chunks
1/2 teaspoon cinnamon
8 ounces semisweet chocolate, broken into small chunks
3 cups whipping cream
1/2 cup plus 1 tablespoon flour
1/2 cup milk
3 1/2 tablespoons unsalted butter
2 eggs
1/8 teaspoon salt

Steps:

  • For the mousse: Chill a bowl and the beater of an electric mixer in the freezer for 1 hour.
  • Meanwhile, in a double broiler, melt the semisweet and bitter chocolate over simmering water until hot. Stir in the cinnamon. Remove the double boiler insert, holding the melted chocolate, from the saucepan. Let cool 5 to 10 minutes.
  • In the frozen mixing bowl, whip the cream to firm peaks. (Do not overbeat.)
  • With a rubber spatula, fold 1/4 of the whipped cream into the chocolate. Gently fold the remaining whipped cream into the chocolate, 1/4 at a time. (Mix just enough to get the chocolate incorporated into the whipped cream.) Set aside in the refrigerator.
  • For the cream puffs: Preheat the oven to 450 degrees. In a medium size heavy saucepan, combine the milk, butter and salt. Bring to a boil. Add the flour all at once. Mix quickly with a wooden spoon until a ball forms on the spoon and the flour is evenly moistened. Transfer to a bowl and add the eggs, one at a time, beating well after each addition. Place the cream puff dough in a pastry bag fitted with a large plain tip. Pipe out 6 round puffs on a parchment lined baking sheet. With a finger dipped in cold water, flatten the point on top of each puff. Drop the pan on the counter to set the puffs. Bake the puffs until puffed and golden, about 10 minutes. Reduce the heat to 375 degrees and bake 20 to 25 minutes longer, or until puffed, golden, and done. Set aside to cool on a rack.
  • For the assembly: Fill a pastry bag fitted with a large plain tip with the Chocolate Mousse. Split the puffs in half lengthwise and fill them with the mousse. Using the tips of your fingers, drizzle melted chocolate (about 3 ounces melted over hot water) across the tops of the filled cream puffs.

CHOCOLATE-STUFFED PANCAKES



Chocolate-Stuffed Pancakes image

Fluffy pancakes filled with warm, melted hazelnut chocolate are sure to start the weekend off right.

Provided by Arlene Cummings

Categories     Breakfast

Time 30m

Yield 12

Number Of Ingredients 7

2 cups Original Bisquick™ mix
1 tablespoon sugar
2 teaspoons baking powder
1 cup milk
1 tablespoon vanilla
2 eggs
Hazelnut spread with cocoa

Steps:

  • Heat griddle or skillet over medium-high heat; spray with cooking spray. In medium bowl, stir together all ingredients except hazelnut spread until blended.
  • For each pancake, pour scant 1/4 cup batter onto hot griddle. Add 1/2 teaspoon hazelnut spread to center of batter; cover with a small amount of batter. Cook until edge is dry and bubbles form on top of pancake. Turn; cook until golden brown. Serve with butter and warm maple syrup.

Nutrition Facts : Calories 390, Carbohydrate 49 g, Cholesterol 100 mg, Fat 2, Fiber 0 g, Protein 10 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 12 g, TransFat 0 g

CHOCOLATE LOVER'S PANCAKES



Chocolate Lover's Pancakes image

These indulgent chocolate pancakes are fluffy on the inside, with a rich but not-too-sweet flavor from the cocoa and a nice tang from the buttermilk. They're delicious with either maple or chocolate syrup-and even better with both swirled together on the plate! -Harland Johns, Leesburg, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 cup all-purpose flour
1/4 cup baking cocoa
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 large egg, room temperature
2 tablespoons butter, melted
1 teaspoon vanilla extract
Maple syrup and chocolate syrup

Steps:

  • In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda and salt. In another bowl, whisk buttermilk, egg, melted butter and vanilla until blended. Add to dry ingredients, stirring just until moistened., Place a greased large nonstick skillet over medium heat. In batches, pour batter by 1/4 cupfuls onto skillet; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrups.

Nutrition Facts : Calories 271 calories, Fat 8g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 753mg sodium, Carbohydrate 42g carbohydrate (16g sugars, Fiber 2g fiber), Protein 8g protein.

HEART-SHAPED PANCAKES WITH CHOCOLATE



Heart-Shaped Pancakes with Chocolate image

I make these heart-shaped pancakes every year for Valentine's Day and for special occasions. You can of course use other cookie cutter shapes as well. This recipe makes either 8 pancakes or 4 stuffed double-layer pancakes.

Provided by Ita

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
1 egg, separated
1 ¾ cups all-purpose flour
1 teaspoon baking powder
1 tablespoon white sugar
¾ cup buttermilk
2 tablespoons buttermilk, or more as needed
1 teaspoon butter
1 (4 ounce) bar milk chocolate, coarsely chopped
1 tablespoon confectioners' sugar, or to taste

Steps:

  • Melt 2 tablespoons butter in a microwave-safe dish for 10 seconds. Let cool.
  • Whisk egg yolk into cooled butter with a fork. Sift flour and baking powder into a large bowl; stir in sugar. Whisk in egg-butter mixture and 3/4 cup plus 2 tablespoons buttermilk until a smooth, thick batter forms. Add more buttermilk, 1 tablespoon at a time, if batter is too thick.
  • Melt 1 teaspoon butter in a nonstick skillet over high heat. Reduce heat and pour batter onto the hot skillet using a ladle. Cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer to a warm plate. Repeat with remaining batter.
  • Use a large heart-shaped cookie cutter to cut out hearts. Place a few chocolate pieces on top of 1 warm pancake and sandwich another pancake on top. Repeat with remaining pancakes. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 450.4 calories, Carbohydrate 65.6 g, Cholesterol 67.1 mg, Fat 16.8 g, Fiber 1.9 g, Protein 10.1 g, SaturatedFat 9.9 g, Sodium 257.9 mg, Sugar 22.5 g

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CHOCOLATE STUFFED PANCAKES RECIPES | JUMPNA.COM
2022-01-10 If you'd like a wholesome and refined sugar-free pancake recipe that may make the entire household glad whereas consuming it for Sunday breakfast, it is best. If you'd like a wholesome and refined sugar-free pancake recipe that may make the entire household glad whereas consuming it for Sunday breakfast, it is best 32.9 C. Las Vegas ...
From jumpna.com


CHEESECAKE STUFFED CHOCOLATE CHIP COOKIES - THE RECIPE CRITIC
2022-03-25 Butter Mixture: In a large bowl, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes. Next, add the eggs and vanilla and beat until fluffy. Add in Dry Ingredients: Add the flour, baking soda, baking powder and salt just until combined. Then, add the chocolate chips and mix in by hand.
From therecipecritic.com


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