Double Chocolate Strawberry Pancakes Recipes

DOUBLE CHOCOLATE PANCAKES WITH SALTED CARAMEL SAUCE

Steps:

• Whisk together the eggs, both kinds of sugar, buttermilk, butter, and vanilla in a small bowl until smooth. Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl. Add the egg mixture and whisk until just combined. Fold in the chocolate, cover, and let rest for 15 minutes.
• Preheat the oven to 250 degrees F. Line a baking sheet with parchment.
• Heat a large cast-iron griddle or nonstick saute pan over medium heat. Brush with butter and continue heating until the butter begins to foam. Drop scant 1/4 cupfuls of batter onto the griddle. Bake until bubbles start to form and burst, about 2 minutes. Flip and cook to set the other side, another 1 to 2 minutes. As the pancakes are ready, put them in a single layer on the baking sheet and keep warm in the oven until ready to serve.
• Stack the pancakes on plates, drizzle with the warm caramel sauce, and top with a sprinkling of confectioners' sugar and some raspberries, if desired.
• Combine the sugar and 1/4 cup cold water in a medium saucepan over high heat. Cook, without stirring or touching, until the sugar turns a deep amber color, 8 to 10 minutes.
• Meanwhile, warm the cream in a small saucepan or in the microwave. When the caramel is ready, slowly whisk in the cream and continue simmering until the mixture is smooth, about 2 minutes. Remove from the heat and stir in the butter and salt until combined. Serve warm.

DOUBLE-CHOCOLATE STRAWBERRY PANCAKES

Steps:

• In large bowl, lightly stir Bisquick mix, cocoa, sour cream, milk, extract and eggs (do not overbeat; mixture should be lumpy). Fold in chocolate chips.
• Heat griddle to 375°F or 12-inch skillet over medium-low heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
• For each pancake, use scant 1/4 cup batter; spread batter with rubber spatula to 4 inches in diameter. Cook pancakes until bubbly on top, puffed and dry around edges, about 2 minutes. Turn and cook other sides until golden brown, about 1 to 2 minutes longer. Top with whipped cream, strawberries and syrup.

DOUBLE CHOCOLATE PANCAKES

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.

DOUBLE CHOCOLATE PANCAKES WITH STRAWBERRY SAUCE

Steps:

• STRAWBERRY SAUCE: Combine frozen strawberries, maple syrup and 2 tablespoons water in a large saucepan. Bring the mixture to a boil. Then reduce the heat to medium-low and simmer for 10 to 15 minutes, or until the sauce reaches a syrupy consistency and coats the back of a spoon. As the sauce simmers, break up the whole berries with a wooden spoon or fork.
• While the sauce is simmering, prepare pancake batter: In a large mixing bowl, whisk together the flours, cocoa, sugar, flax seed, baking powder and salt.
• In a medium bowl, lightly beat the whole egg and egg white. Then add the milk, oil and vanilla extract and whisk until combined.
• Pour the wet ingredients over the dry ingredients and stir until the batter is just blended and no dry streaks remain. Take care not to overmix, as this will cause the pancakes to be chewy. Delicately fold in the chocolate chips. If time allows, let batter rest for 10 minutes.
• When strawberry sauce has reached syrupy consistency, remove from heat.
• Liberally coat a large skillet or griddle with oil spray. Preheat it over medium heat. After two minutes, ladle about 1/4 cup batter per pancake onto the surface.
• Cook the pancakes until small bubbles from around edges, 1 to 2 minutes. Flip the pancakes over and cook about 1 minute longer. Recoat the skillet with oil spray between batches to prevent the pancakes from sticking.
• To serve, top 2 pancakes with about 1/3 cup warm strawberry sauce and a sprinkling of chocolate chips on each plate.

DOUBLE CHOCOLATE CHIP PANCAKES

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 PANCAKES

Steps:

• In a large bowl, mix together the dry ingredients of the batter: flours, cocoa, sugar, flax seeds, baking powder and salt.
• In a smaller bowl, whisk together the wet ingredients: milk, egg, egg white,oil, and vanilla.
• Pour the wet ingredients over the dry and stir just until mixed. *Do not overmix.*.
• Gently fold in chocolate chips.
• Coat a griddle with a liberal coating of oil spray to prevent sticking. Preheat over medium heat until a drop of water sizzles on the hot pan.
• Pour 1/4 c batter for each pancake, and cook until bubbly in the middle. Flip gently and cook for another minute until cooked through.
• *Coat the skillet with oil after each batch so the pancakes don't stick.*.

STRAWBERRY PANCAKES

Steps:

• Preheat and grease the griddle.
• Sift the dry ingredients together, then beat in the butter, eggs, and milk.
• Pour batter onto the hot griddle, then sprinkle some strawberries onto each round.
• When the pancakes are full of bubbles, turn, cook other side until done, and serve with maple syrup or yogurt and more strawberries.