Chocolatepancake Recipes

Steps:

• In a large bowl, mix together yolks and sugar, while still whisking, add milk
• Carefully fold in whipped egg whites.
• NOTE: It's better to use a spoon rather than a whisk.
• Add and mix the melted butter and the vanilla.
• In another large bowl, mix the sieved flour, cocoa powder, and the baking powder.
• Form a little well in the middle and pour the milk and eggs mixture. Stir until the batter is smooth.
• Mix in the chopped chocolate. Let the batter sit for 15-20 minutes.
• To make the ganache, in a small saucepan, heat the heavy cream, without letting it boil.
• Take off the heat, mix with the chocolate chips until perfectly smooth.
• Over low to medium heat, pour ¼ cup (60 ml) of pancake batter on a well-oiled pan.
• When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
• When the pancakes are ready, pour the chocolate ganache on top.
• NOTE: If the ganache has hardened while you were making the pancakes, you can microwave it for 15-20 seconds.
• Garnish with raspberries.
• Enjoy !

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.

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.

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.

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.

Steps:

• Preheat fry pan (griddle or skillet for Americans).
• Combine flour, sugar, cinnamon, baking powder and salt in a large bowl.
• Mix together wet ingredients and beat into dry mixture until smooth.
• Fold in chocolate chips.
• Pour or spoon batter into fry pan in desired quantity.
• Flip when top begins to bubble, then cook a minute more.

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.

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.

Steps:

• Sift the flour into a bowl, add the sugar and salt, make a well in the centre and add the egg and egg yolk; beat together until the flour is mixed in, gradually add the milk, then strain through a fine sieve.
• Melt half the butter and stir it into the batter. Add the orange liqueur or rum (if using) and leave the batter to stand for 1 hour.
• Melt a little of the remaining butter into a non-stick pan and spoon 1/8 of the batter into the pan, cook for 2-3 minutes on each side, or until almost cooked.
• Sprinkle a few chocolate chips over the pancake. When the pancake starts to melt, fold the pancake into quarters, and transfer it to a warm serving plate and keep warm while you cook the remaining pancakes.
• Dust the pancakes with icing sugar and serve with cream, yoghurt or icecream and your choice of berries or other fruit.

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.