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
HOT CHOCOLATE PANCAKES
Hot chocolate with a twist---in pancakes that is! Bisquick®, chocolate milk, baking cocoa and a bit of sugar make them extra easy. Add your favorite hot chocolate toppings for an awesome breakfast or brunch treat.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 16
Number Of Ingredients 10
Steps:
- In large bowl, stir all ingredients except Toppings with wire whisk until well blended. Heat nonstick griddle to 375°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
- For each pancake, pour slightly less than 1/4 cupful batter onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges.
- Drizzle pancakes with chocolate-flavor syrup; top with whipped cream. Sprinkle with marshmallows and chocolate candy sprinkles.
Nutrition Facts : ServingSize 1 serving
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
HOT CHOCOLATE PANCAKES
Leftover hot chocolate or cocoa mix gives a chocolaty kick to these pancakes, inside and on top. We fold it into the batter and simmer it with the maple syrup for decadent drizzling.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings (12 pancakes)
Number Of Ingredients 11
Steps:
- For the hot chocolate syrup: Bring the maple syrup and hot chocolate mix to a simmer, whisking constantly, in a small saucepan over medium heat. Continue to simmer until the syrup is thick enough to coat the back of a spoon, about 5 minutes. Keep warm.
- For the pancakes: Preheat the oven to 200 degrees F. Whisk together the flour, hot chocolate mix, baking powder and 1/4 teaspoon salt in a large bowl. Whisk together the milk, butter, eggs and vanilla in a medium bowl. Pour the milk-egg mixture into the flour mixture, and gently fold just to combine (it's OK if there are some lumps).
- Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter; when it melts and the foam subsides, pour 1/4-cupfuls of batter onto the skillet, evenly spaced. Cook until the surface of the pancakes begins to bubble and the bottoms have darkened by a few shades, about 4 minutes. Flip the pancakes, and continue to cook until the bottoms have darkened by a few shades and the pancakes are springy when touched in the center, about 3 minutes. Repeat with the remaining butter and batter. (Keep cooked pancakes warm in a low oven.) Serve with the hot chocolate syrup and whipped cream.
HOT CHOCOLATE PANCAKES RECIPE - (3.9/5)
Provided by á-50671
Number Of Ingredients 11
Steps:
- In large bowl, stir all ingredients except toppings with wire whisk until well blended. Heat nonstick griddle to 375°F or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating. For each pancake, pour slightly less than 1/4 cupful batter onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges. Drizzle pancakes with chocolate flavored syrup; top with whipped cream. Sprinkle with marshmallows and chocolate candy sprinkles.
CHOCOLATE PANCAKES
Provided by Shiran
Number Of Ingredients 13
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).
17 BEST BAKING RECIPES WITH PANCAKE MIX
Steps:
- Gather all your dry ingredients.
- Carefully mix all the ingredients until they are blended together.
- Store in an airtight container.
- When ready to use this mix, take one and one-half cup of the dry ingredients and mix with 1 cup of water and one egg. Don't over mix and put in a skillet to cook. Flip and then serve!
PEPPERMINT HOT CHOCOLATE PANCAKES RECIPE
Steps:
- Gather the ingredients.
- In a small mixing bowl, combine the flour, cocoa powder, sugar, baking soda, and salt. Mix well.
- In a medium mixing bowl, combine the milk, egg, canola oil, and peppermint extract (if using). Mix well.
- Add the dry ingredients to the wet ingredients and mix just until combined. The mixture will be lumpy.
- Heat a large skillet over medium heat. Once hot, add 1 teaspoon of the butter and let melt, coating the pan. Add about 1/4 cup of batter to form a pancake. Repeat 1 to 3 more times, depending on the size of the skillet, and space the pancakes evenly apart without touching.
- Let cook for 1 to 2 minutes, or until the edges are setting up and bubbles have formed on the top of the pancake and are beginning to pop.
- Flip and cook another 1 to 2 minutes, or until cooked through. Keep pancakes warm under a kitchen towel or in a low heat oven.
- Add another teaspoon of butter and repeat until all of the batter is cooked.
- To serve, top each pile of warm pancakes with chocolate sauce, chocolate chips, mini marshmallows, and peppermint candy.
Nutrition Facts : Calories 429 kcal, Carbohydrate 59 g, Cholesterol 80 mg, Fiber 3 g, Protein 10 g, SaturatedFat 7 g, Sodium 687 mg, Sugar 22 g, Fat 18 g, ServingSize (serves 3), UnsaturatedFat 0 g
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