Easy Chocolate Chip Pancakes Recipe Recipe For Deviled

CHOCOLATE CHIP PANCAKES

Steps:

• Preheat fry pan (griddle or skillet for Americans).
• Combine flour, sugar, cinnamon, baking powder and salt in a large bowl.
• Mix together wet ingredients and beat into dry mixture until smooth.
• Fold in chocolate chips.
• Pour or spoon batter into fry pan in desired quantity.
• Flip when top begins to bubble, then cook a minute more.

CHOCOLATE CHIP PANCAKES

Steps:

• Combine milk and vinegar in a bowl and set aside for 5 minutes to "sour" the milk. You are essentially making your own buttermilk with this step.
• Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
• Whisk egg, butter, and vanilla extract into "soured" milk until well combined. Pour flour mixture into the wet ingredients and whisk until just combined. Fold in chocolate chips. Batter will be thick. Allow batter to rest for 5 minutes.
• Heat a large skillet over medium-low heat, and coat with cooking spray.
• Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface, 2 to 4 minutes. Flip pancake with a spatula, and cook until browned on the other side, 2 to 3 more minutes. Repeat with remaining batter. Serve immediately.

MINI CHOCOLATE CHIP PANCAKES

Steps:

• Sift flour, sugar, baking powder, and salt together in a bowl. Beat egg into milk in a separate bowl until thoroughly combined. Pour melted butter into flour mixture; whisk in milk mixture to make a smooth batter. Fold chocolate chips into batter.
• Heat a small nonstick skillet over low heat; pour about 1/3 cup of batter into hot skillet and cover with a lid. Cook pancake until browned on the bottom, about 3 minutes; flip pancake and cook covered until other side is browned. Repeat with remaining batter.

CHOCOLATE CHIP PANCAKES

Steps:

• In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well.
• In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture. Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix.
• Heat a griddle or large skillet over medium heat. Add about 1 teaspoon of butter and melt until bubbly. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds more. Repeat until all the batter is used up. Serve hot.

CHOCOLATE SOUFFLé PANCAKES

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.

CHOCOLATE CHIP PANCAKES

Steps:

• In a large bowl, mix together flours, baking powder, baking soda, sugar, salt, and nutmeg if using.
• In a medium bowl, whisk together the buttermilk, eggs, butter, and vanilla until blended.
• Pour the wet ingredients over the dry ingredients and whisk JUST until incorporated (don't overmix!)
• Heat a non-stick griddle to 325 degrees, or place a large non-stick frying pan over medium heat. Add a little butter, if desired. Scoop pancake batter by the scant 1/2 cup full onto griddle or pan. I like to use an ice cream scoop for this!
• Sprinkle chocolate chips over the tops of the pancakes. For me it works out to about 10 - 12 chips per pancake.
• Cook until the pancakes begin to look a little dry around the edges and start to form bubbles, about 1 - 2 minutes. Flip and cook for another minute or so until golden brown on both sides and cooked completely through (you might want to check one in the middle to be sure it's cooked completely. If not, flip it back over and let it cook for a bit longer).
• Serve with butter and maple syrup; sprinkle with additional chocolate chips if desired.

CHOCOLATE CHIP PANCAKES

Steps:

• In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. Stir in chocolate chips.
• Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F, or heat skillet over medium-low heat.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.

EASY CHOCOLATE PANCAKES

Steps:

• Sift the flour into a bowl, add the sugar and salt, make a well in the centre and add the egg and egg yolk; beat together until the flour is mixed in, gradually add the milk, then strain through a fine sieve.
• Melt half the butter and stir it into the batter. Add the orange liqueur or rum (if using) and leave the batter to stand for 1 hour.
• Melt a little of the remaining butter into a non-stick pan and spoon 1/8 of the batter into the pan, cook for 2-3 minutes on each side, or until almost cooked.
• Sprinkle a few chocolate chips over the pancake. When the pancake starts to melt, fold the pancake into quarters, and transfer it to a warm serving plate and keep warm while you cook the remaining pancakes.
• Dust the pancakes with icing sugar and serve with cream, yoghurt or icecream and your choice of berries or other fruit.

CHOCOLATE CHIP PANCAKES

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, oil and vanilla. Stir into dry ingredients just until moistened; stir in chocolate chips. , Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with extra chocolate chips, maple syrup, and butter.

CHOCOLATE CHIP PANCAKES

Steps:

• Sieve the flour, baking powder and ¼ tsp salt into a large mixing bowl. Add the caster sugar and stir until well combined.
• Whisk the eggs and milk together in a jug. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Use a whisk to combine everything and create a smooth batter. Fold through most of the chocolate chips.
• Heat a small knob of butter in a large non-stick frying pan over a medium heat, swirling it round to coat the pan. Add 2-3 tbsp of the batter to the pan and cook for 1-2 mins, or until bubbles begin to rise to the surface. Flip the pancake over and cook for 2 mins on the other side for the same amount of time, or until golden brown and puffed up. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
• Stack the pancakes on plates and top with any leftover chocolate chips and a dollop of whipped cream or ice cream, if you like.

DOUBLE CHOCOLATE CHIP PANCAKES

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.

EASY BLUEBERRY-WHITE CHOCOLATE PANCAKES

Steps:

• Heat nonstick griddle or skillet over medium-low heat.
• Meanwhile, make pancake batter using Bisquick mix, milk and eggs as directed on box. Fold in blueberries and white vanilla chips.
• For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 4 minutes or until bubbles break on surface and edges just begin to dry. Turn; cook 3 or 4 minutes or until golden brown.
• Serve pancakes with butter and syrup.