Chocolate Pancakes

Pancakes are becoming a staple food in my house because they are easy to make, easy to eat, and fancy to present like these chocolate pancakes. Also, you can make them in different varieties. I was thinking how interesting it would be to make chocolate pancakes, a good deviation from our usual vanilla pancakes, oat pancakes, banana pancakes, etc. I did not use a lot of ingredients I just picked what was available on my shelf and whipped these up. You are not however limited to this recipe, as long as you have a good type of cocoa, chocolate chips, or melted chocolate you are good to go. I added a bit of desiccated coconut to it to make it somewhat Keto. You can add nuts of choice, raisins too, or fruits. Serve these with good chocolate syrup, and fresh fruits and you have your king breakfast ready.

Chocolate Pancakes

Chocolate pancakes are a popular dish across various cuisines, especially in Western breakfast culture, but they aren't tied to a specific traditional cuisine. They're often enjoyed in countries like the U.S., Canada, and parts of Europe, where pancakes are a breakfast staple.

Author: chefsidi Cooking Method: Frying Cuisine: American Courses: Breakfast

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Prep Time 20 mins Cook Time 20 mins Total Time 40 mins Difficulty: Beginner Servings: 4

Ingredients

Servings

• 2 cups all-purpose flour

• ¹⁄₄ cup cocoa

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon powder

• 1 tablespoon dissolved instant coffee

• 3 tablespoons desiccated coconut or nuts grounded

• ¹⁄₄ cup chocolate chips/ melted chocolate

• 2 eggs

• 1 cups 1.5 sour milk/ natural yogurt/ Mala

• ¹⁄₄ cup melted butter

• 2 tsp vanilla essence.

Instructions

1. In a bowl add in all the dry ingredients excluding the coconut and chocolate chips . Sift once and whisk using a whisk set aside.
2. In another bowl add in all the wet ingredients and whisk  gently using a whisk and add these to the dry ingredients mixing gently using a spatula.Then add in the Chocolate chips and desiccated coconut.
3. Let the batter rest for about 15 to 20 minutes  before cooking. This allows the gluten to relax and starch grains to swell such that when cooking the pancakes become light and fluffier(  from cookery expert Monaz Dumasia)
4. Use a 1/4 measuring cup to scoop out the batter, and cook on low heat for 3 minutes on each side, watch out for the bubbles before flipping gently on the other side.
5. Once all are done, Serve along a good chocolate syrup, fruits like berries. And a good cup of coffee.
6. If using melted chocolate instead of chocolate chips add it to the wet ingredients.

Note

To make the chocolate syrup use 1 part chocolate and 1 part cream, warm the cream pour on the chocolate chips, then mix to a good consistency. You can sprinkle icing sugar on top for garnishing and place berries on top to make it even fancy.

Keywords: pancakes, Chocolate Pancakes, Breakfast meals