Posts Tagged ‘Chocolate Pancakes’

The ChocolateDoctor’s Valentine’s Day Sunday Only—Double Chocolate Pancakes

Thursday, February 11th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

Sunday, February 14th is Valentine’s Day. Make your sweetie a sweet breakfast worthy of being served in bed—Sunday Only Pancakes. As you the place each pancake on the stack, drizzle with hot chocolate syrup. Artfully encase the whole stack in meringue robe and then pop it into a very hot oven to brown. It comes out of the oven looking like giant, puffed Baked Alaska. It is a beautiful plate presentation, not to take anything away from the taste of the pancakes… they are delicious on their own. So, here I present to you our naked Sunday Only treat (no meringue). If you can afford the extra calories and want to dress it up with meringue, knock yourself out (see recipe below).

Prep: 20 minutes
Cook: 20 minutes
Total Time: 30 minutes
Yield: 4 servings (12 4-inch pancakes)

Ingredients:
For the hot chocolate syrup:

3/4 cup pure maple syrup
1/4 cup honey
1/4 cup Choclatique Hot Chocolate mix (or cocoa mix)

For the pancakes:
1-1/2 cups all-purpose flour
1/2 cup Choclatique Hot Chocolate mix (or cocoa mix)
1 tablespoon baking powder
1/4 teaspoon fine salt
1-1/4 cups whole milk
4 tablespoons melted unsalted butter, plus 4 to 5 tablespoons for the skillet
2 large eggs plus
1/2 teaspoon pure vanilla extract
1 large egg white, whipped
Whipped cream, for serving (if naked)

Directions:
For the hot chocolate syrup:

  1. In a small saucepan over medium heat bring the maple syrup, honey and hot chocolate mix to a simmer, whisking constantly. Continue to simmer until the syrup is thick enough to coat the back of a spoon, about 5 minutes. Set aside and keep warm.

For the pancakes:

  1. Preheat an oven to 200°F. The oven will be used to keep cooked pancakes warm while the rest are being cooked.
  2. Whisk together the flour, hot chocolate mix, baking powder and 1/4 teaspoon salt in a large bowl.
  3. Whisk together the milk, butter, eggs and vanilla in a medium bowl. Pour the milk-egg mixture into the flour mixture, and gently fold just to combine (it’s OK if there are some lumps).
  4. Gently fold in the egg white until there are no white streaks.
  5. Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter; when it melts and the foam subsides, pour 1/4-cupfuls of batter onto the skillet, evenly spaced.
  6. Cook until the surface of the pancakes begins to bubble and the bottoms have darkened by a few shades, about 4 minutes. Flip the pancakes, and continue to cook until the bottoms have darkened by a few shades and the pancakes are springy when touched in the center, about 3 minutes. Repeat with the remaining butter and batter.
  7. Keep cooked pancakes warm in a low oven.
  8. Serve with the warm chocolate syrup and whipped cream.

 

ChefSecret: Make it a triple chocolate threat—add 1/2 up of Choclatique, Milk, Dark or White Chocolate Chips to the batter before cooking.

Go for the full Monty—Go for the Meringue

  1. Make the meringue to pipe onto the outside of the stack of pancakes.
  2. Whip 4 large egg whites in a clean bowl on medium speed.
  3. While the egg whites are whipping, put the 1 cup of sugar in a pot, and wet with just enough water to make the sugar look like wet sand. Boil the sugar until it reaches the “soft ball” stage, or 230°F.
  4. Bring the mixer up to the highest speed and slowly and carefully pour the hot sugar into the egg whites, streaming it down the side of the bowl. Continue to whip on high until the bowl is cool to the touch, then reduce the mixer to medium-low speed for a minute to even out the air bubbles in the meringue. This make for a smoother finish on the pancake stack.
  5. Place the warm pancakes on a heat resistant serving plate. Using a piping bag with your round tip, pipe concentric circles to cover the entire stack of pancakes.
  6. If you have one available, use a kitchen torch to lightly toast the finished meringue, or return finished meringue pancake stack to the oven and bake until light the meringue light brown.

 

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A Breakfast Fit For Mom on Mother’s Day: Old-Fashioned Chocolate Pancakes

Thursday, May 10th, 2012
Ed Engoron, Co-Founder of Choclatique
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

Ingredients:
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 egg
1 1/3 cups milk
1/4 cup Choclatique Dark, Semi-sweet Chocolate Mini Chips
Cooking spray

Directions:

  1. Sift together the flour, cocoa powder, baking powder, salt, and sugar in a large bowl.
  2. Whisk in the melted butter, vanilla, egg and milk until combined.
  3. Fold in the chocolate chips.
  4. Let the batter rest for 15 minutes to completely rehydrate the flour and cocoa powder.
  5. 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.
  6. 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!

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