Chocolate Pancakes
User Reviews
5
3 reviews
Excellent
Chocolate Pancakes
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Pancakes are a classic choice for a special breakfast. But for an even more sweet-toothed morning treat, chocolate pancakes can't be beat.
These fluffy treats are packed with rich cocoa flavor and are ready in minutes.
Perfect for satisfying a sweet tooth or for a fun weekend brunch, these pancakes are incredibly versatile.
Customize them with your favorite toppings, such as chocolate chips, fresh fruit, whipped cream, or nuts.
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Ingredients
- 175 g all-purpose flour
- 21 g cocoa powder unsweetened
- 2-½ tablespoons light brown sugar or granulated sugar
- ¼ teaspoon kosher salt
- 2 egg large
- 1 cup milk or buttermilk
- 1 tablespoon vanilla extract
- 2-½ tablespoons avocado oil or 3 tablespoons melted butter, or any natural flavored oil
- 2 teaspoons baking powder
- ⅛ teaspoon baking soda
- neutral cooking oil or butter) for greasing the skillet, generic cooking oil
Instructions
- In a large bowl, add sugar, eggs, milk, salt, cooled melted butter, and vanilla extract. Whisk until completely combined.
- Place a sifter over the wet mixture and sift together the flour, unsweetened cocoa, baking powder, and baking soda. Gently stir with a whisk or spatula until just combined. Avoid overmixing; it's OK if the batter is slightly lumpy. Let the batter rest for 10 minutes.
- Heat a non-stick skillet over medium heat. Lightly grease the skillet with a paper towel. Pour the batter into the skillet using a 3.25-oz portion scoop or a ½ cup measuring cup.
- Reduce heat to medium-low and cook for about 3 minutes, until the edges start to set and bubbles form on the surface.
- Flip the pancake and cook for 1 minute or 2 or until golden on the other side. Transfer to a plate and repeat with the remaining batter, greasing the skillet each time if needed.
- Serve the pancakes warm with your favorite toppings.
Equipments used:
Notes
- How to Store:
- Chocolate pancakes are best when freshly cooked. Store cooked pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 10-15 seconds until hot.
- How to Freeze:
- Let the chocolate pancakes cool completely. Place parchment or wax paper between each pancake and stack them. Wrap the stack tightly in aluminum foil or place it in a heavy-duty freezer bag. Store in the freezer for up to 3 months.
- To reheat, preheat oven to 375°F. Place pancakes in a single layer on a baking sheet and cover with foil. Bake for 8-10 minutes or until hot. Alternatively, you can reheat it in the microwave for 10-15 seconds bursts.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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