Author of Ed Engoron’s Choclatique, Running Press, 2011
Don’t you do it! Do not buy another box of pancake mix when it’s so easy to make great, tasting, old fashioned, fluffy chocolate pancakes from scratch with this recipe.
These pancakes are like eating a piece of chocolate cake for breakfast, but the only difference is, that these are kind of healthy! Yup, healthy!! You can make them ahead of time and freeze them and enjoy them for dessert topped with ice cream and maybe some berries. No, it doesn’t sound weird at all to me, but then again I am the ChocolateDoctor. If you make them, you’ll understand. Take two truffles and call me in the morning.
Don’t forget to top them with chocolate butter and a drizzle of a 50/50 blend of maple and chocolate syrups. This is truly “YUM” for the morning breakfast.
Prep Time: 5 minutes
Cook Time: 20 minutes
Ready In: 25 minutes
Yield 12 pancakes
1 1/4 cups all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon granulated sugar
3 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
1 1/3 cups milk
1/4 cup Choclatique Dark, Semi-sweet Chocolate Mini Chips
- Sift together the flour, cocoa powder, baking powder, salt, and sugar in a large bowl.
- Whisk in the melted butter, vanilla, egg and milk until combined.
- Fold in the chocolate chips.
- Let the batter rest for 15 minutes to completely rehydrate the flour and cocoa powder.
- Preheat a large skillet or griddle over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet or griddle—just about 1/4 cup of batter for each pancake.
- Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden and firm to the touch, about 2 minutes.
Happy Mother’s Day!