In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.
Introduction
There’s something utterly irresistible about waking up to the aroma of freshly made chocolate pancakes. Whether you’re planning a weekend brunch or simply indulging in a sweet breakfast treat, chocolate pancakes are a delicious way to start your day. This recipe features rich cocoa flavor, gooey chocolate chips, and a silky chocolate sauce that transforms ordinary pancakes into an extraordinary experience. Ready to dive in? Let’s make these delectable chocolate pancakes!
Ingredients List
For the Pancakes: – 1¼ cups all-purpose flour (150 grams) – ¼ cup unsweetened cocoa powder (21 grams) – ¼ cup granulated sugar (50 grams) – 1½ teaspoons baking powder (6 grams) – ¼ teaspoon kosher salt – 1 cup milk (227 grams) – 2 large eggs (100 grams) – 2 tablespoons vegetable oil (25 grams) – ½ teaspoon pure vanilla extract (2 grams) – ½ cup semisweet chocolate chips (85 grams)
For the Chocolate Sauce: – 1¼ cups semisweet chocolate chips (213 grams), plus more for topping – ½ cup heavy cream (114 grams)
Timing
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Step-by-Step Instructions
Step 1: Preparing the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, and kosher salt. This ensures even distribution of the ingredients.
Step 2: Mixing the Wet Ingredients
In a separate medium bowl, whisk together the milk, eggs, vegetable oil, and pure vanilla extract. This combination will add moisture and flavor to your pancakes.
Step 3: Combining Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Be careful not to over-mix, as this can make the pancakes tough. Fold in the semisweet chocolate chips.
Step 4: Cooking the Pancakes
Heat a large skillet or griddle over medium heat and lightly grease with nonstick spray. Use a ¼-cup measuring cup to pour batter onto the skillet. Cook each pancake for about 1 minute on each side until golden brown. Transfer cooked pancakes to a plate and cover with foil to keep warm. Repeat with remaining batter.
Step 5: Making the Chocolate Sauce
Place the semisweet chocolate chips in a microwave-safe bowl. Microwave in 30-second increments, stirring in between, until melted. Gradually whisk in the heavy cream until the sauce is smooth and silky.
Nutritional Information
- Serving Size: 1 pancake
- Calories: 358 kcal
- Carbohydrates: 36g
- Protein: 6g
- Fat: 21g
- Saturated Fat: 11g
- Cholesterol: 55mg
- Sodium: 152mg
- Potassium: 290mg
- Fiber: 4g
- Sugar: 18g
Healthier Alternatives for the Recipe
For a healthier version, consider substituting whole wheat flour for all-purpose flour and using a natural sweetener like honey or maple syrup instead of granulated sugar. You can also reduce the amount of chocolate chips or use dark chocolate chips for added antioxidants.
Serving Suggestions
Serve these chocolate pancakes with a generous drizzle of chocolate sauce and a sprinkle of chocolate chips. For a fresh twist, add sliced bananas or strawberries on top. Pair them with a hot cup of coffee or a refreshing glass of milk for a complete breakfast.
Common Mistakes to Avoid
- Over-mixing the Batter: This can result in dense pancakes. Mix until just combined.
- Incorrect Skillet Temperature: Too hot will burn the pancakes, while too cold will make them spread. Find the right balance.
- Skipping the Rest Time: Allow the batter to rest for a few minutes for fluffier pancakes.
Storing Tips for the Recipe
Store leftover chocolate pancakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them with parchment paper between each pancake for up to 3 months.
Conclusion
Indulge in the rich, chocolatey goodness of these homemade chocolate pancakes. Whether for a special occasion or a cozy weekend breakfast, they are sure to delight. Don’t forget to explore more delicious recipes on AdrianRecipes.com to keep your culinary adventures exciting!
FAQs
1. Can I make chocolate pancakes ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a quick stir before cooking.
2. What can I use instead of vegetable oil?
You can substitute melted butter or coconut oil for a different flavor profile.
3. Are there vegan alternatives for this recipe?
Absolutely! Use plant-based milk, flax eggs, and a vegan chocolate sauce to make these pancakes vegan-friendly.
Feel free to check out our related posts on AdrianRecipes.com for more pancake variations and breakfast inspiration!
Chocolate Pancakes
Ingredients
Equipment
Method
- In a large bowl, whisk the flour, cocoa powder, sugar, baking powder, and salt together.
- In a medium bowl, whisk the milk, eggs, vegetable oil, and vanilla extract together.
- Pour the wet ingredients into the dry ingredients and use a spatula to mix until the batter is just combined. Gently fold in the chocolate chips.
- Heat a large skillet or griddle over medium heat. Grease the pan with nonstick spray.
- Pour the batter into the skillet using a ¼-cup measuring cup. Cook for about 1 minute on each side, until browned. Transfer the cooked pancakes to a plate and wrap with foil. Repeat with the remaining batter.
- Make the chocolate sauce. Place the chocolate chips in a microwave-safe bowl. Microwave the chocolate chips in 30-second increments, stirring in between each, until completely melted.
- Pour the heavy cream into the melted chocolate and whisk until the sauce is silky and smooth.
- Serve the pancakes with chocolate sauce and a sprinkle of chocolate chips.
