Aunt Bonnies Chocolate Syrup For Pancakes Recipes

CHOCOLATE PANCAKES

Steps:

• In a large mixing bowl, add the dry ingredients and whisk to combine.
• Make a well in the center of the combined dry ingredients, then add the wet ingredients (milk, butter, egg, and vanilla extract).
• Mix just enough so that the flour is incorporated into the wet ingredients and you have a slightly lumpy batter. Set aside.
• Lightly coat a large skillet or non-stick frying pan coconut oil or non-stick cooking spray and bring the skillet to medium heat.
• Drop pancake batter into the skillet using a 1/4 cup scoop (most ladle portions are this size) and push the batter outward into a circle if needed. Heat for about 1-2 minutes, or until bubbles are forming and the bottom is slightly browned. Your spatula should slide easily under the edges when the pancakes are ready to flip.
• Flip the pancakes when ready, and cook on the second side for about one minute. Transfer to a plate and cover loosely with aluminum foil or kitchen towel to keep warm while repeating with additional pancakes.
• Place your 1 cup portion of heavy cream into the microwave and heat to just under boiling, about 200 degrees F (93 degrees C). You will see small bubbles forming at this temperature.
• Pour the heated heavy cream over the semi-sweet chocolate chips and give it a minute to melt the chips before stirring. Stir after a minute, and continue stirring until the chocolate sauce is smooth. *If your sauce is too thick, add small drizzles of heavy cream until the consistency is smooth and pourable.

AUNT BONNIE'S CHOCOLATE SYRUP FOR PANCAKES

Steps:

• 1. Mix all the ingredients together and place in a small pan. Cook on medium and stir until the sugar is dissolved. This syrup can be served cooled or hot. Pour over pancakes and fill a child's heart with smiles.

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.

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.

CHOCOLATE PANCAKES

Steps:

• Tip the flour, cocoa powder, baking powder and sugar into a large bowl with a small pinch of salt. Add the eggs and whisk until smooth. Gradually whisk in the milk until you have a smooth batter, then mix in the chocolate chips.
• Heat a splash of the oil and a little of the butter in a non-stick frying pan until sizzling. Cook the pancakes, using 2 tbsp batter for each, for 2 mins until bubbles start to form on the surface. Flip and cook for 2 mins more (you'll need to do this in batches). Keep the pancakes warm in a low oven while you cook.
• To serve, whip the cream with the icing sugar and vanilla until thick. Top the pancakes with the whipped cream, berries and maple syrup, if using.