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
COCOA-NUT PANCAKES
The cocoa powder gives it a zing! Serve hot, with butter and syrup.
Provided by Chef Jake
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 5
Number Of Ingredients 11
Steps:
- Whisk flour, sugar, cocoa powder, flax seeds, salt, and baking powder together in a bowl. Stir coconut milk, egg, 2 tablespoons vegetable oil, and vanilla extract into flour mixture until batter is smooth.
- Heat a skillet over medium heat; add 1 teaspoon vegetable oil. Drop batter by large spoonfuls onto the griddle, creating 4-inch circles, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 574.2 calories, Carbohydrate 78.5 g, Cholesterol 37.2 mg, Fat 27.7 g, Fiber 7.4 g, Protein 10.1 g, SaturatedFat 15.3 g, Sodium 542.4 mg, Sugar 40.6 g
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
COCOA PANCAKES
We serve these pancakes for breakfast every Valentines Day - even if it falls on a school day! They are very rich, but oh so delicious. The kids look forward to them all year! The original recipe from the Penzey's Spices catalog said to cook them in heart-shaped pancake molds, but pancake molds have never worked well for me. I just use cookie cutters. The "scraps" are just as delicious as the cut-outs.
Provided by 2hot2handle
Categories Breakfast
Time 20m
Yield 12 pancakes, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat electric griddle to 350, or use favorite pancake pan.
- Sift the flour, cocoa powder, baking powder and salt into a large bowl. Mix in the sugar.
- In a separate bowl, beat the egg, vanilla and milk. Pour in the melted butter.
- Make a well in the flour and add the milk mixture gradually to form a batter (I prefer to do this by hand, but you can also use an electric mixer). Fold in the chocolate chips.
- Pour 1/4 cup of batter for each pancake onto the griddle or pan. Flip when they bubble and seem "set." Cut into shapes or serve as is.
- Dust with powdered sugar and top with whipped cream, if desired. Garnishing the plates and top of pancakes with raspberries also looks nice.
COCOA PANCAKES
Not only does Inn Serendipity feature hearty vegetarian breakfasts (and bedside cordials in the evening), but the owners try to meet any special dietary needs, especially those of vegans. Their vegan cocoa pancakes are among the recipes most requested by vegans and nonvegans alike. Makes 18 to 20 pancakes. Published in Vegetarian Times, May 2005
Provided by Wish I Could Cook
Categories Breakfast
Time 20m
Yield 18 pancakes, 6 serving(s)
Number Of Ingredients 10
Steps:
- Sift flour, cocoa, sugar, baking powder, baking soda and salt into mixing bowl. Whisk in chocolate soymilk and oil until just combined. Stir in vanilla extract. Let batter sit 5 minutes before cooking.
- Spray large nonstick skillet or griddle with cooking spray, and heat over medium heat. When hot, ladle on 1/4 cup batter for each pancake. Sprinkle pancakes with several chocolate chips. Cook 2 minutes, and turn when tops begin to bubble and edges start to look dry. Cook 2 minutes more, and remove to plate. Serve with maple syrup or vanilla soy yogurt and fresh fruit.
Nutrition Facts : Calories 276.3, Fat 9.4, SaturatedFat 3.7, Sodium 405.9, Carbohydrate 47.3, Fiber 6.7, Sugar 18.6, Protein 7.8
COCOA PANCAKES
We love these chocolaty whole wheat pancakes as a special breakfast treat. The yogurt and raspberries add moisture and sweetness. Feel free to substitute other seasonal fruit. -Lisa DeMarsh, Mt. Solon, Virginia
Provided by Taste of Home
Time 25m
Yield 8 pancakes.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first six ingredients. Combine the milk, egg substitute and butter; add to dry ingredients just until moistened., Pour batter by scant 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned. Serve with raspberries and yogurt.
Nutrition Facts : Calories 201 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 249mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges
KIDS CAN MAKE: HALLOWEEN COCOA GHOST PANCAKES
These ghost pancakes are perfect for a weekend Halloween breakfast! An assortment of ghost cookie cutters and sprinkles lets kids get creative with their spooky designs. Little kids can keep it simple with mini chocolate chips and blueberries, while big kids can experiment with piping tasty fudge sauce.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk together the flour, sugar, cocoa powder, cornstarch, baking powder, salt and baking soda in a medium bowl. Whisk together the milk, butter, vanilla and eggs 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 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 bubbly on top and the edges are beginning to set, about 45 seconds. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, about 30 seconds more. Transfer the pancakes to a platter and repeat with the remaining batter.
- Place the pancakes on a cutting board and use 3- to 4-inch ghost cookie cutters to cut a ghost from each pancake. (Save the pancake scraps--you can serve those too.)
- Remove the lid from the hot fudge topping and microwave until smooth but still thick, 10 to 20 seconds. Carefully transfer the hot fudge topping to a small icing bottle fitted with a small round tip. You can also just use a small piping bag with the tip cut off. (If you need to reheat the fudge topping, be sure to remove the metal piping tip first.)
- Using a small offset spatula, spread each pancake with whipped topping. Decorate with sprinkles, chocolate chips, blueberries and the hot fudge topping.
HOT COCOA PANCAKES
Provided by Food Network
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the chocolate sauce: Heat the heavy cream in a small saucepot over medium-low heat until simmering, 4 to 5 minutes. Add the chocolate chips to a heatproof mixing bowl and pour the hot cream over them, using a whisk to mix and melt the chocolate chips. Once the sauce has come together, set to the side until ready to plate the pancakes.
- For the hot cocoa pancakes: Place a griddle or large nonstick skillet over medium heat to get hot.
- Next, make the pancake batter. In a mixing bowl, add the self-rising and all-purpose flours, cocoa powder, sugar, baking soda, baking powder and salt and mix thoroughly. In a separate bowl, add the milk, crème fraiche, heavy cream, vanilla and eggs, then whisk together until mixed thoroughly. Add the wet ingredients to the dry ingredients and whisk to combine. It's ok if there are some small clumps.
- Melt a little butter to season the griddle. Scoop out the batter onto the griddle with a 1/2-cup scoop, using the scoop to flatten the mixture to a pancake shape; repeat to make additional pancakes. Sprinkle some chocolate chips onto the pancakes. Cook until bubbles appear on the surface of the pancakes and the bottoms are golden brown, 2 to 3 minutes, then flip and continue cooking on the other side until the pancakes are cooked all the way through, 1 to 2 more minutes. Repeat with the remaining batter and chocolate chips.
- To finish, stack 3 hot cocoa pancakes onto a plate, drizzle the chocolate sauce over them, add a large spoonful of marshmallow cream and top with either chocolate curls or more chocolate chips. Enjoy!
MINI-CHIP COCOA PANCAKES
Steps:
- In a large bowl, whisk the first five ingredients. In another bowl, whisk eggs, milk, butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips., Coat a griddle with cooking spray; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until second side is lightly browned. If desired, dust with powdered sugar and serve with whipped cream.
Nutrition Facts : Calories 489 calories, Fat 22g fat (12g saturated fat), Cholesterol 133mg cholesterol, Sodium 725mg sodium, Carbohydrate 67g carbohydrate (32g sugars, Fiber 4g fiber), Protein 12g protein.
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