Delicious Chocolate Pancakes Experience (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup all-purpose flour
02 -
1/4 cup unsweetened cocoa powder
03 -
2 tablespoons granulated sugar
04 -
1 1/2 teaspoons baking powder
05 -
1/4 teaspoon salt
→ Wet Ingredients
06 -
1 cup milk, room temperature
07 -
1 large egg, room temperature
08 -
2 tablespoons oil or melted butter
09 -
1 teaspoon vanilla extract
→ Mix-ins
10 -
1/3 cup semi-sweet chocolate chips
→ Chocolate Ganache
11 -
4 ounces bittersweet or semisweet chocolate, chopped
12 -
1/4 cup heavy cream
# Instructions:
01 -
In a bowl, combine flour, cocoa powder, sugar, baking powder, and salt.
02 -
In a separate bowl, whisk together milk, egg, oil or melted butter, and vanilla extract.
03 -
Pour the wet mixture into the dry mix and stir gently until just combined. Fold in chocolate chips and let the batter rest for 5-10 minutes.
04 -
Microwave chopped chocolate and heavy cream in 20-30 second intervals, stirring after each interval until smooth and glossy.
05 -
Heat a non-stick griddle over medium heat. Lightly grease it and pour 1/4 cup batter per pancake. Cook until bubbles form on the surface and edges look set, about 2 minutes. Flip and cook for another 1-2 minutes until golden brown.
06 -
Stack 3-4 pancakes per serving. Drizzle with warm ganache and garnish with fresh berries, whipped cream, or powdered sugar.
# Notes:
01 -
The batter should be slightly lumpy to ensure fluffy pancakes.
02 -
Bubbles that pop on the pancake surface without filling in indicate it's ready to flip.
03 -
For best results, enjoy pancakes freshly cooked, though the batter can be refrigerated overnight with slightly reduced rise.