Breakfast is the most significant meal of the day. What better way to start the day than with some nutritious Chocolate Pancakes? Drizzled with a savory chocolate ganache, these airy and fluffy pancakes become even more irresistibly delicious. These delicious chocolate pancakes are enhanced by the addition of fresh berries and chocolate ganache.
DRY INGREDIENTS:
1 1/3 cup all-purpose Flour
1/4 cup Cocoa Powder
2 Tsp Baking Powder
1/4 Tsp Salt
WET INGREDIENTS:
2 Eggs
1/3 cup Sugar
3 Tbsp Oil
1 Tsp Vanilla Extract
1 cup Whole Milk
1/2 cup Chocolate Chips
CHOCOLATE GANACHE SAUCE:
1/2 cup Heavy Cream
5 ounces semisweet Chocolate Bars
CHOCOLATE GANACHE SAUCE:
In a large bowl, place the chocolate bars and heavy cream and microwave for 20 to 30 seconds. Use a spatula to stir the chocolate mixture, repeat the process with a spatula in between each time until smooth and not burned.
When it’s finished, drizzle the warm pancakes with the chocolate ganache sauce.
Sift the flour, baking powder, cocoa powder, and salt into a large mixing bowl. Whisk together all the dry ingredients until evenly distributed. Put aside.
In another mixing basin, whisk the sugar and eggs together thoroughly to combine the wet ingredients. Whisk in the milk, oil, and vanilla extract. Avoid over mixing.
Using a spatula, pour the wet mixture into the dry mixture and stir until no lumps are visible. Then pour 1/2 cup of chocolate chips into the batter. The pancake mixture should then be carefully folded in. Be cautious not to over mix the batter.
After greasing the pan, add 1/4 cup of the batter by pouring or scooping it in, and cook over medium heat for about 2 minutes, or until the pancakes start to bubble on the surface. When they are ready to flip, allow them to cook for another minute or two over medium-low heat.
Add more butter or cooking spray to the pan to grease it as needed. A light coating of butter will aid in creating the crispy edges.
Notes: You can microwave the chocolate ganache for 15 to 20 seconds if it solidified while you were preparing the pancakes.
Chocolate: For the chocolate ganache sauce, it is highly advised to utilize the finest chocolate bars available.
Eggs: Room temperature is ideal for eggs.
Milk: To achieve a moister crumb and a richer consistency, I prefer to use whole milk. You can use any type of milk as well.
vanilla extract: adds extra flavor when added.
All-purposeflour: is suitable for use in this recipe. It serves as the pancakes’ base as well.
Cocoa Powder: Use of unsweetened cocoa powder is strongly advised for this recipe.
Sugar: Gives the pancakes more sweetness
Baking powder: Helps the pancakes to rise fluffy and stick.
Heat: Cook over medium heat; avoid heating the pan excessively. The pancakes will burn before they are fully cooked if the pan is too hot.
Grease: You don’t want the pan to be overly oily, so use a pastry brush to lightly coat it with oil.
Keep warm: Preheat the oven to 200 degrees in order to keep the pancakes warm. Set a rack over a baking sheet and place in the oven, move the cooked pancakes to the rack until it’s time to serve.
Add some fresh berries and chocolate ganache as garnish to the Chocolate Pancakes.
