Hot Chocolate Pancake Recipe Recipe For Meatloaf

HOT CHOCOLATE PANCAKES

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.

DECADENT CHOCOLATE PANCAKES

Steps:

• Whisk cocoa powder and sugar together in a bowl until well combined. Add flour, brown sugar, baking soda, baking powder, and salt; continue whisking until evenly mixed. Make a well in the center of the bowl.
• Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in a separate bowl. Pour into center of the well of the cocoa mixture; mix until just blended.
• Heat a lightly oiled griddle over medium heat. Drop 1/4 cup batter 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.

HOT CHOCOLATE PANCAKES RECIPE - (3.9/5)

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 LOVER'S PANCAKES

Steps:

• In medium bowl, stir together Bisquick mix, cocoa, sour cream, milk, eggs and sugar just until combined. Stir in chocolate chunks.
• Spray griddle with cooking spray; heat over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until set.
• Meanwhile, in small microwavable bowl, microwave hazelnut spread uncovered on High 30 seconds. Stir in chocolate syrup. Cover to keep warm.
• Serve pancakes topped with chocolate-hazelnut sauce, whipped cream and sprinkles.

CHOCOLATE PANCAKES

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.

CHOCOLATE LOVER'S PANCAKES

Steps:

• In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda and salt. In another bowl, whisk buttermilk, egg, melted butter and vanilla until blended. Add to dry ingredients, stirring just until moistened., Place a greased large nonstick skillet over medium heat. In batches, pour batter by 1/4 cupfuls onto skillet; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrups.

HOT COCOA PANCAKES

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!

HOT CHOCOLATE PANCAKES

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.

COCOA PANCAKES

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.