DOUBLE CHOCOLATE CHIP PANCAKES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Make the batter by combining the pancake mix, milk, sugar, melted butter and egg in a large bowl. Stir in the dark and white chocolate chips.
- Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop about 1/4 cup of the batter per pancake onto the skillet, then fry on both sides until dark and golden, about 2 1/2 minutes per side.
- Remove the pancakes to a plate and drizzle with the caramel and chocolate sauces. Top with butter and whipped cream and garnish with both types of chocolate chips.
DOUBLE CHOCOLATE MEXICAN BROWNIE PANCAKES
Make and share this Double Chocolate Mexican Brownie Pancakes recipe from Food.com.
Provided by PaulaG
Categories Breakfast
Time 20m
Yield 14 pancakes
Number Of Ingredients 7
Steps:
- In a large bowl, combine the pancake mix, cocoa, sugar and cinnamon.
- Whisk in water until large lumps disappear.
- Add the walnuts and chocolate chips, stir until thoroughly mixed.
- Allow the batter to rest for five minutes.
- Cook according to directions on the packaged mix.
- Serve warm with topping of your choice.
Nutrition Facts : Calories 126.6, Fat 4.7, SaturatedFat 1.5, Cholesterol 3.9, Sodium 227.1, Carbohydrate 19.9, Fiber 1.5, Sugar 5.2, Protein 2.8
BOBBY FLAY'S DOUBLE-CHOCOLATE PANCAKES
Few adults would want this meal for breakfast, but it is an excellent recipe for parents to make the morning after a sleepover that had the children and their friends up late watching horror films and unfathomable YouTube comedy. I adapted it slightly from Bobby Flay's "Brunch at Bobby's" cookbook, released in 2015. Watching the effect of the sugar and chocolate on a sleepy child is its own sort of joy - and you can hustle the guests home before the inevitable crash. Serve with raspberries for reasons of taste and elegance (though strawberries or bananas would do in a pinch), and salted caramel sauce. Yes, you could insist on eating muesli and almond milk instead. But in Mr. Flay's words, "If you're going to cave, you might as well go all out."
Provided by Sam Sifton
Categories breakfast, brunch, pancakes, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 250 degrees.
- In a small bowl, whisk together eggs, sugars, 1 1/4 cups buttermilk, the melted butter and the vanilla extract.
- In a medium bowl, sift together flour, cocoa powder, coffee powder, baking powder and salt.
- Add the egg mixture to the flour mixture and whisk until combined. Add remaining buttermilk if mixture is too thick. Fold in the chocolate and allow to sit for 10 to 15 minutes.
- Heat a large griddle or cast-iron pan over medium heat. Brush with the neutral oil and allow it to get hot. Drop ¼-cup portions of the batter onto the griddle and cook until bubbles begin to rise to the surface, approximately 2 minutes, then flip and cook for another minute or two. As pancakes are ready, place them on a baking sheet and keep them warm in the oven.
- Serve stacked, with raspberries and drizzled with warm caramel sauce.
Nutrition Facts : @context http, Calories 515, UnsaturatedFat 11 grams, Carbohydrate 68 grams, Fat 24 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 512 milligrams, Sugar 26 grams, TransFat 0 grams
BROWNIE PANCAKES
These pancakes are a woman's dream! They can be served in a variety of ways: with lots of butter and warm maple or blueberry syrup, layered with sliced pears and drizzled with honey, served with sour cream and shaved chocolate, served with sweetened whipped cream and chopped nuts, or served for dessert, topped with vanilla ice cream and hot fudge sauce. Or for the kids, allow the pancakes to cool and use them for the tops and bottoms of ice cream sandwiches! This fabulous recipe comes from The Ultimate Brownie Book. It can be lactose-free if unsalted margarine and soy milk are used.
Provided by Kree6528
Categories Breakfast
Time 45m
Yield 20 4inch pancakes
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk the flour, baking soda, and salt until well combined; set aside.
- If using any of the mix-ins (or a combination), stir 1 cup of each into the flour mixture.
- Place the butter and chocolate in the top of a double boiler set over simmering water.
- If you don't have a double boiler, place the butter and chocolate in a heat-safe bowl that fits snugly over a small pot of simmering water.
- Stir constantly until half the butter and chocolate is melted.
- Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted.
- Transfer the mixture to a large bowl and allow to cool for 10 minutes.
- Meanwhile, heat a nonstick griddle or a large nonstick skillet over medium-low heat.
- In a large bowl, beat the eggs, sugar, and vanilla just until combined and foamy, using a whisk or an electric mixer at low speed.
- Beat in the melted chocolate mixture until the batter is uniform, about 4 minutes by hand or 2 minutes with a mixer.
- With a wooden spoon or a rubber spatula, stir in the flour mixture just until combined; then stir in the milk just until the batter is pourable.
- Do not overmix!
- Pour 2 Tbsp of the batter onto the heated griddle; repeat, spacing the pancakes evenly.
- Cook for 1 minute, until bubbles form across the surface of the pancakes; turn.
- Cook an additional minute.
- Remove the pancakes and serve immediately, or keep them warm on a cookie sheet in a 250 degree oven.
- Repeat with the remaining batter.
Nutrition Facts : Calories 141.1, Fat 8.1, SaturatedFat 4.8, Cholesterol 41.8, Sodium 139.6, Carbohydrate 15.7, Fiber 1, Sugar 6.8, Protein 2.9
DOUBLE-CHOCOLATE PB PANCAKES
We added baking cocoa and dark chocolate to pancakes made with Bisquick and topped with peanut butter and bananas for an insanely delicious breakfast treat that's ready in only 20 minutes.
Provided by By Brooke Lark
Categories Breakfast
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In large bowl, stir together Bisquick mix, cocoa, egg and milk with whisk just until blended. Stir in chopped chocolate.
- Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter (or desired amount) onto hot griddle. Cook about 3 minutes or until bubbles form on top. Turn; cook other side until set.
- Spread peanut butter over pancakes; top with sliced bananas. Serve with syrup.
Nutrition Facts : ServingSize 1 Serving
BROWNIE BATTER PANCAKES
Our brownie batter pancakes can be ready in 20 minutes and are delicious with chocolate-flavor syrup and whipped cream.
Provided by Inspired Taste
Categories Breakfast
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- Spray griddle or skillet with cooking spray, or grease with vegetable oil or shortening. Heat over medium heat or to 350°F. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- In medium bowl, stir together Pancakes ingredients until blended. Pour about 1/4 cupfuls onto hot griddle. Cook until edges are dry and bubbles form on top. Turn; cook until griddle side of pancakes are set.
- Stack pancakes on individual serving plates. Top each serving with chocolate syrup, whipped cream and decors.
Nutrition Facts : Calories 290, Carbohydrate 58 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Pancake, Sodium 360 mg, Sugar 32 g, TransFat 0 g
DOUBLE CHOCOLATE PANCAKES
These gourmet pancakes are a decadent way to start the morning. They are a frequent request when my kids have friends stay overnight. They are very rich, yet light and fluffy. I find them great as is, but you are welcome to take breakfast to the extreme by adding whipped cream, sliced bananas, or chocolate syrup.
Provided by Phoebe Jelliffe-Scott
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix flour, chocolate chips, sugar, cocoa powder, baking powder, and salt together in a large bowl.
- Combine milk, egg, butter, and vanilla in a small bowl. Pour over flour mixture; stir only enough to blend.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls 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.
Nutrition Facts : Calories 405.5 calories, Carbohydrate 56.6 g, Cholesterol 74.3 mg, Fat 18.6 g, Fiber 3.9 g, Protein 8.9 g, SaturatedFat 10.9 g, Sodium 497.2 mg, Sugar 27.5 g
DOUBLE CHOCOLATE BROWNIE PANCAKES
Found in a syrup ad. It sounds so rich. I saw similar recipes on the site but none identical. So I'm looking forward to trying this out myself and letting you know.
Provided by VKuuipo Bridges
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine pancake mix, cocoa and sugar in large bowl.
- Stir in water with wire whisk until large lumps disappear.
- Add walnuts and chocolate chips.
- Stir until evenly mixed.
- Let batter rest for five minutes.
- Cook according to package directions.
- Serve with warm syrup.
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Estimated Reading Time 2 minsCalories 124 per serving
- Combine the flour, cocoa powder, sugar (or sweetener), baking powder (and baking soda if using) and salt together in a mixing bowl. Pour in the butter (or oil), vanilla and milk. Whisk until combined. Fold through chocolate chips.
- Melt the chocolate in a microwave or over stove top (use your preferred method). Stir with a fork until lump free and evenly melted. Add the milk and whisk until smooth, combined and a creamy sauce has formed.
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- In a large bowl, whisk to combine the cocoa, flour, cinnamon, cayenne pepper, salt, and baking powder. Set aside.
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