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).
PANCAKE STACK WITH SYRUP
Who has time to make from-scratch pancakes and homemade syrup? You do, thanks to this easy recipe from Joan Baskin. "My husband and I enjoy these pancakes with crisp bacon or sausages on the side," she notes from Black Creek, British Columbia. "Sometimes we even have them for supper."
Provided by Taste of Home
Time 20m
Yield 6 pancakes and 1 cup syrup.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until combined. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top of the pancake; cook until second side is golden brown., Meanwhile, in a small saucepan, combine syrup ingredients. Cook until sugar is dissolved. Serve with pancakes.
Nutrition Facts : Calories 1097 calories, Fat 32g fat (8g saturated fat), Cholesterol 133mg cholesterol, Sodium 1365mg sodium, Carbohydrate 189g carbohydrate (127g sugars, Fiber 2g fiber), Protein 16g protein.
CHOCOLATE AND APPLE PANCAKE STACKS
DREAMY thick Apple flavoured Choc Chip Pancake stacks. Drizzle it with hot Chocolate sauce and it's just TO DIE FOR as an easy breakfast or desert any time of year. Each stack contains four pancakes, so this should make around 3 or 4 stacks, depending how many pancakes you make.
Provided by AgeHA
Categories Breakfast
Time 30m
Yield 10-12 Pancakes, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Sift flour and baking powder into mixing bowl. Stir in caster sugar, then make a well in the centre and add the egg and melted butter.
- Gradually whisk in the milk to form a smooth batter.
- Peel, core, and grate the apple, then stir it in with the batter along with the chocolate chips.
- Lightly grease a frying pan over medium heat. For each pancake, place about 2 tablespoons of batter in pan and make sure they are about 3 inches wide.
- Cook for a few minutes until you see bubbles appear on the surface of pancake. Turn over and cook for another minute. Repeat with the remaining batter to make around 12 pancakes.
- To serve, stack 3 or 4 pancakes on each plate and drizzle over with the chocolate sauce or syrup. Also tastes great with Strawberries or other fruit. Enjoy!
Nutrition Facts : Calories 634.8, Fat 15.3, SaturatedFat 8.4, Cholesterol 94.8, Sodium 346, Carbohydrate 110.7, Fiber 4.6, Sugar 31.1, Protein 15.8
CHOCOLATE PANCAKES
Start your morning with these indulgent chocolate pancakes. Top with cream and berries, if you like - they're also great for dessert
Provided by Liberty Mendez
Categories Breakfast, Brunch, Dessert
Time 30m
Yield Makes 16 pancakes (serves 4-6)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 254 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE-PECAN PANCAKES
Surprise everyone at the dinner table with a stack of fluffy chocolate pancakes for dessert; they're especially good drizzled with hot fudge sauce.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 225 degrees. In a large mixing bowl, whisk together flour, granulated sugar, cocoa, baking powder, and salt. In another bowl, whisk together milk, egg, melted butter, and vanilla; pour over flour mixture, whisking to combine. Fold in chocolate chips and pecans; let batter stand until slightly thickened, 5 to 10 minutes.
- In a large nonstick skillet, heat 1 tablespoon oil over medium heat until a water droplet sizzles; swirl to coat bottom of pan with oil. Reduce heat to medium-low. Spoon four small mounds (1 heaping tablespoon each) of batter into skillet. Cook until bubbles appear in center, 3 to 4 minutes. With a thin spatula, flip pancakes; continue cooking until set, 3 to 4 minutes more.
- Transfer to a baking sheet; cover loosely with foil; place in oven to keep warm. Repeat with remaining oil and batter in three more batches (adjust heat as necessary to avoid overbrowning).
- Stack 4 pancakes on each plate, sprinkling each layer with confectioners' sugar, if desired. Serve immediately, drizzled with hot fudge sauce, if desired.
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- Put the flour, cocoa, baking powder, sugar and a pinch of salt in a large mixing bowl, then whisk to combine. Make a well in the centre of the dry ingredients, whisk in the eggs, then pour over the milk and whisk again until smooth and combined. Rest the batter in the fridge for 30 minutes (see Make Ahead).
- To make the chocolate sauce, gently heat the Nutella and cream in a pan, stirring until melted and smooth. Remove from the heat (see tip). Re-warm to melt again before serving, if needed.
- 3 Heat a large frying pan over a medium heat, add a little oil and use a pastry brush or kitchen paper to wipe it across the base of the pan. Scoop small ladlefuls of batter into the pan and cook for about 1 minute on each side. Set aside, covered, to keep warm. Repeat with the remaining batter, adding a little more oil to the pan as needed (see Make Ahead).
- Drizzle the chocolate sauce over the pancakes and serve sprinkled with a rocky road topping if you like (see tip).
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