DOUBLE CHOCOLATE PANCAKES
These gourmet pancakes are a decadent way to start the morning. They are a frequent request when my kids have friends stay overnight. They are very rich, yet light and fluffy. I find them great as is, but you are welcome to take breakfast to the extreme by adding whipped cream, sliced bananas, or chocolate syrup.
Provided by Phoebe Jelliffe-Scott
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix flour, chocolate chips, sugar, cocoa powder, baking powder, and salt together in a large bowl.
- Combine milk, egg, butter, and vanilla in a small bowl. Pour over flour mixture; stir only enough to blend.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle 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 405.5 calories, Carbohydrate 56.6 g, Cholesterol 74.3 mg, Fat 18.6 g, Fiber 3.9 g, Protein 8.9 g, SaturatedFat 10.9 g, Sodium 497.2 mg, Sugar 27.5 g
BOBBY FLAY'S DOUBLE-CHOCOLATE PANCAKES
Few adults would want this meal for breakfast, but it is an excellent recipe for parents to make the morning after a sleepover that had the children and their friends up late watching horror films and unfathomable YouTube comedy. I adapted it slightly from Bobby Flay's "Brunch at Bobby's" cookbook, released in 2015. Watching the effect of the sugar and chocolate on a sleepy child is its own sort of joy - and you can hustle the guests home before the inevitable crash. Serve with raspberries for reasons of taste and elegance (though strawberries or bananas would do in a pinch), and salted caramel sauce. Yes, you could insist on eating muesli and almond milk instead. But in Mr. Flay's words, "If you're going to cave, you might as well go all out."
Provided by Sam Sifton
Categories breakfast, brunch, pancakes, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 250 degrees.
- In a small bowl, whisk together eggs, sugars, 1 1/4 cups buttermilk, the melted butter and the vanilla extract.
- In a medium bowl, sift together flour, cocoa powder, coffee powder, baking powder and salt.
- Add the egg mixture to the flour mixture and whisk until combined. Add remaining buttermilk if mixture is too thick. Fold in the chocolate and allow to sit for 10 to 15 minutes.
- Heat a large griddle or cast-iron pan over medium heat. Brush with the neutral oil and allow it to get hot. Drop ¼-cup portions of the batter onto the griddle and cook until bubbles begin to rise to the surface, approximately 2 minutes, then flip and cook for another minute or two. As pancakes are ready, place them on a baking sheet and keep them warm in the oven.
- Serve stacked, with raspberries and drizzled with warm caramel sauce.
Nutrition Facts : @context http, Calories 515, UnsaturatedFat 11 grams, Carbohydrate 68 grams, Fat 24 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 512 milligrams, Sugar 26 grams, TransFat 0 grams
DOUBLE CHOCOLATE PANCAKES WITH SALTED CARAMEL SAUCE
The perfect way to spoil the chocolate lover in your life, these pancakes are undeniably decadent. My daughter and her friends used to beg for chocolate chip pancakes after sleepovers, and if you're going to cave, you might as well go all out! Big flakes of sea salt add a nice crunch of saltiness to the caramel and temper the dish's sweetness.
Provided by Bobby Flay
Categories main-dish
Yield 4 to 5 servings (12 to 15 pancakes)
Number Of Ingredients 19
Steps:
- Whisk together the eggs, both kinds of sugar, buttermilk, butter, and vanilla in a small bowl until smooth. Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl. Add the egg mixture and whisk until just combined. Fold in the chocolate, cover, and let rest for 15 minutes.
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment.
- Heat a large cast-iron griddle or nonstick saute pan over medium heat. Brush with butter and continue heating until the butter begins to foam. Drop scant 1/4 cupfuls of batter onto the griddle. Bake until bubbles start to form and burst, about 2 minutes. Flip and cook to set the other side, another 1 to 2 minutes. As the pancakes are ready, put them in a single layer on the baking sheet and keep warm in the oven until ready to serve.
- Stack the pancakes on plates, drizzle with the warm caramel sauce, and top with a sprinkling of confectioners' sugar and some raspberries, if desired.
- Combine the sugar and 1/4 cup cold water in a medium saucepan over high heat. Cook, without stirring or touching, until the sugar turns a deep amber color, 8 to 10 minutes.
- Meanwhile, warm the cream in a small saucepan or in the microwave. When the caramel is ready, slowly whisk in the cream and continue simmering until the mixture is smooth, about 2 minutes. Remove from the heat and stir in the butter and salt until combined. Serve warm.
DOUBLE CHOCOLATE WHOLE WHEAT PANCAKES
Chocolate chips and milk chocolate powdered drink mix with vanilla and spice are perfect for weekend breakfast or brunch.
Provided by Carnation Breakfast Essentials
Categories Trusted Brands: Recipes and Tips
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- In a large bowl, stir together all-purpose flour, whole wheat flour, Carnation Breakfast Essentials® Rich Milk Chocolate Light Start™ Rich Milk Chocolate Powdered Drink Mix , cinnamon, baking powder, and salt. In another bowl, whisk together eggs, milk, oil, and vanilla until combined. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in chocolate pieces. For thinner pancakes, add in additional milk until desired consistency.
- Pour 1/4 cup portions of batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry.
- Serve warm. If desired, dust pancakes with powdered sugar or serve with yogurt or fresh fruit.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 47.6 g, Cholesterol 97.7 mg, Fat 10.8 g, Fiber 5.3 g, Protein 11.9 g, SaturatedFat 3.9 g, Sodium 339.5 mg, Sugar 8.9 g
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
DOUBLE-CHOCOLATE PB PANCAKES
We added baking cocoa and dark chocolate to pancakes made with Bisquick and topped with peanut butter and bananas for an insanely delicious breakfast treat that's ready in only 20 minutes.
Provided by By Brooke Lark
Categories Breakfast
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In large bowl, stir together Bisquick mix, cocoa, egg and milk with whisk just until blended. Stir in chopped chocolate.
- Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter (or desired amount) onto hot griddle. Cook about 3 minutes or until bubbles form on top. Turn; cook other side until set.
- Spread peanut butter over pancakes; top with sliced bananas. Serve with syrup.
Nutrition Facts : ServingSize 1 Serving
DOUBLE CHOCOLATE CHIP PANCAKES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Make the batter by combining the pancake mix, milk, sugar, melted butter and egg in a large bowl. Stir in the dark and white chocolate chips.
- Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop about 1/4 cup of the batter per pancake onto the skillet, then fry on both sides until dark and golden, about 2 1/2 minutes per side.
- Remove the pancakes to a plate and drizzle with the caramel and chocolate sauces. Top with butter and whipped cream and garnish with both types of chocolate chips.
DOUBLE CHOCOLATE CHIP PANCAKES
We love theses double chocolate chip pancakes in the morning - because who doesn't want chocolate for breakfast?!
Provided by Six Sisters Stuff
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, sift together flour, cocoa powder, sugar, baking powder and salt.
- In a small bowl, beat together eggs, milk, vanilla, and butter.
- Pour the egg mixture into the flour mixture and stir until just combined. Fold in the chocolate chips.
- Heat a griddle to medium-high heat (mine was between 350-375 degrees). Pour about 1/4 cup batter on griddle and cook about 2-3 minutes. Flip and cook for an additional 1-2 on the other side.
- Serve warm with fresh fruit, whipped cream, powdered sugar, or chocolate syrup.
Nutrition Facts : Servingsize 1 serving, Calories 2108 kcal, Fat 88 g, SaturatedFat 53 g, Cholesterol 130 mg, Sodium 1036 mg, Carbohydrate 289 g, Sugar 140 g, Protein 47 mg
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