CHOCOLATE PANCAKES WITH STRAWBERRIES
Come and get 'em! Yummy pancakes made with chocolate soymilk and topped with berries and yogurt make a great day starter.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- In medium bowl, beat soymilk, egg product and oil with wire whisk until smooth. Stir in remaining ingredients except strawberries, banana and yogurt.
- Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
- Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. Serve with strawberries, banana and yogurt.
Nutrition Facts : Calories 190, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 6 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
CHOCOLATE PANCAKES WITH CARAMEL STRAWBERRY SAUCE
These rich chocolate pancakes are stacked high with chunks of white chocolate between each layer and served with a warm caramel-strawberry sauce. They make an indulgent weekend breakfast or after-dinner dessert for chocolate fans.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings (12 pancakes)
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
- For the sauce: Combine the strawberries, 1/3 cup of the sugar and the salt in a bowl and toss to coat. Let stand for 10 minutes, toss again and mash half the berries with a potato masher or fork; set aside. Combine the remaining 2 tablespoons plus 2 teaspoons sugar with 2 tablespoons water in a medium skillet and bring to a simmer over medium-high heat, stirring to dissolve the sugar. Continue cooking and stirring until the syrup turns medium amber in color, about 2 minutes. Remove the pan from the heat and add the strawberry mixture (it will bubble up). When the bubbling stops, return the pan to medium heat and continue cooking, stirring often, until the sauce thickens slightly and the caramel is completely dissolved, 2 to 2 1/2 minutes. Stir in the vanilla and pour sauce into a serving bowl; keep warm.
- For the pancakes: Whisk the flour, cocoa powder, cornstarch, sugar, baking powder, salt and baking soda together in a medium bowl. Whisk the milk, butter, eggs and vanilla together in another bowl. Add the wet ingredients to the dry ingredients and stir until just incorporated (it's okay if there are some lumps). Let the batter rest for 5 minutes.
- Heat a large nonstick skillet over medium heat. Ladle a 1/4 cup of the batter into the skillet, spreading it into a 5-inch round; repeat to make a second pancake. Cook until the pancakes are golden on the bottom and bubbly on top, about 45 seconds. Flip the pancakes and cook until the undersides are golden and batter is cooked through, about 30 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes.
- When ready to serve, stack 3 pancakes on each plate, layering 1 1/2 tablespoons white chocolate between each pancake and on top (you should have 4 stacks). Serve with warm Caramel Strawberry Sauce.
DOUBLE-CHOCOLATE STRAWBERRY PANCAKES
1st Place Winner Bisquick® Recipe Contest 2010! Two kinds of chocolate and sour cream create melt-in-your-mouth pancakes with a double strawberry hit.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 15
Number Of Ingredients 10
Steps:
- In large bowl, lightly stir Bisquick mix, cocoa, sour cream, milk, extract and eggs (do not overbeat; mixture should be lumpy). Fold in chocolate chips.
- Heat griddle to 375°F or 12-inch skillet over medium-low heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
- For each pancake, use scant 1/4 cup batter; spread batter with rubber spatula to 4 inches in diameter. Cook pancakes until bubbly on top, puffed and dry around edges, about 2 minutes. Turn and cook other sides until golden brown, about 1 to 2 minutes longer. Top with whipped cream, strawberries and syrup.
Nutrition Facts : Calories 510, Carbohydrate 55 g, Cholesterol 110 mg, Fat 4, Fiber 5 g, Protein 9 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 25 g, TransFat 1 1/2 g
CHOCOLATE PANCAKES WITH STRAWBERRIES (LOW FAT)
Make and share this Chocolate Pancakes With Strawberries (Low Fat) recipe from Food.com.
Provided by ashlynn08
Categories Breakfast
Time 35m
Yield 8 pancakes, 4 serving(s)
Number Of Ingredients 11
Steps:
- In medium bowl, beat soymilk, egg product and oil with wire whisk until smooth.
- Stir in remaining ingredients except strawberries, banana and yogurt.
- Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
- For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
- Cook pancakes until puffed and dry around edges.
- Turn and cook other sides until golden brown.
- Serve with strawberries, banana and yogurt.
Nutrition Facts : Calories 158.9, Fat 4.2, SaturatedFat 0.5, Sodium 164.8, Carbohydrate 28.7, Fiber 2.2, Sugar 8.1, Protein 3.2
STRAWBERRY OAT CHOCOLATE CHIP GREEK YOGURT PANCAKES
These strawberry oat chocolate chip pancakes are made in the blender with creamy Greek yogurt, sweet strawberries, and savory oats with chunks of dark chocolate nestled in the batter. Top with fresh berries for a perfectly sweet and healthy breakfast! Refrigerate in an airtight container for up to 1 week.
Provided by Megan Olson
Categories Breakfast and Brunch Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Combine strawberries, oats, Greek yogurt, applesauce, egg whites, chocolate chips, almond milk, baking powder, cinnamon, almond extract, and salt in a blender; blend until batter is smooth and slightly runny.
- Preheat a skillet over medium-high heat; spray with cooking spray. Pour 1/4 cup batter into the hot skillet. Cook pancake until bubbles form, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer to a cooking rack. Repeat with remaining batter.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 26.6 g, Fat 4.8 g, Fiber 4.6 g, Protein 7.8 g, SaturatedFat 2.1 g, Sodium 244.8 mg, Sugar 6.6 g
WHOLE WHEAT PANCAKES WITH FRESH STRAWBERRIES
This is an amazing whole wheat pancake recipe that tastes amazing and fills your tummy instantly! A family favorite.
Provided by Emily Kerman
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Sift flour, baking powder, sugar, and salt together into a large bowl. Make a well in the center. Pour milk, egg, and melted butter into the well; mix until smooth.
- Heat a lightly greased griddle or frying pan and heat over medium-high heat. Working in batches, pour or scoop 1/4 cupfuls batter onto the hot surface and cook until golden brown, 2 to 3 minutes per side.
- Serve with fresh strawberries.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 28.1 g, Cholesterol 50.3 mg, Fat 8.2 g, Fiber 3.9 g, Protein 7 g, SaturatedFat 4.6 g, Sodium 706.9 mg, Sugar 5.3 g
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