Chocolate pancakes
Chocolate pancakes are a delicious twist on the classic breakfast staple, combining rich cocoa flavours with a fluffy texture. They can be enhanced with chocolate chips and served with various toppings like fresh berries, whipped cream, or a drizzle of chocolate sauce.
Ingredients
1 cup = 250ml
Dry Ingredients:
- 1 cup or 110 gms of all-purpose flour
- 3 tbsps or 15 gms of unsweetened cocoa powder
- 3 tbsps granulated or powdered sugar
- 1 ½ tsp baking powder
- 1 tsp vanilla sugar optional
- Pinch of salt
Wet Ingredients:
- 1 room-temperature egg
- 150 ml room-temperature milk
- 2 tbsps or 28 gms of unsalted butter melted
- 1 tsp vanilla extract
- Maple syrup fresh cream, chocolate syrup or honey for serving (optional)
- Butter/oil/cooking spray for frying
Instructions
- In a large bowl, whisk together the flour, cocoa powder, baking powder, vanilla sugar (if using), and salt.
- In a separate bowl, mix the milk, sugar, egg, melted butter (or oil), and vanilla extract until well combined.
- Sift the dry ingredients and add in two batches mixing gently after each addition. Stir until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook the other side until cooked through, about 2 more minutes.
- Serve the pancakes warm, topped with your favourite toppings like syrup, whipped cream, or fresh berries.
Notes
- Ensure your baking powder is fresh for the best rise.
- Overmixing can make the pancakes tough. Mix until just combined.
- If the batter is too thick, add more milk to reach your desired consistency.
- Keep cooked pancakes warm in a preheated oven at 95°C until ready to serve.