Time 20m Yield 8 Number Of Ingredients 8 Steps:
Combine flour, sugar, cocoa powder, baking powder, and salt in a bowl. Make a well in the center of the flour mixture. Pour milk, egg, and oil into the well and mix until moistened. Heat a griddle over medium-high heat. When a few droplets of water bounce on the surface of the griddle, it is ready. Spoon batter onto the hot griddle by the tablespoon for mini pancakes. Cook until bubbles form and edges are dry, 1 to 3 minutes. Flip and cook until browned, 1 to 3 minutes more. Repeat with remaining batter.
Time 8m Yield 4 servings Number Of Ingredients 7 Steps:
Special equipment: a 1-ounce ice cream or cookie scoop Preheat a griddle or large skillet over medium heat. In a small bowl, whisk together the pancake mix and water until just blended and slightly lumpy. Melt the butter on the griddle. For each pancake, add 1 tablespoon of batter to the griddle. Cook until golden brown, about 1 to 1 1/2 minutes on each side. Remove to a plate and allow the pancakes to cool completely. Add the chocolate chips and cream to a small bowl. Set the bowl over a small saucepan of barely simmering water. Stir until the chocolate melts and the mixture is smooth. To serve, put a pancake on a small serving plate. Top with a 1-ounce scoop of sorbet and put another pancake on top of the sorbet. Drizzle with the chocolate sauce and garnish with raspberries. Repeat with the remaining ingredients. Cook’s Note: Instead of using a 1-ounce cookie scoop, you can make a 1-ounce portion with a tablespoon-size measuring spoon.
Yield 6 pancakes Number Of Ingredients 14 Steps:
In a large bowl, mix together yolks and sugar, while still whisking, add milk Carefully fold in whipped egg whites. NOTE: It’s better to use a spoon rather than a whisk. Add and mix the melted butter and the vanilla. In another large bowl, mix the sieved flour, cocoa powder, and the baking powder. Form a little well in the middle and pour the milk and eggs mixture. Stir until the batter is smooth. Mix in the chopped chocolate. Let the batter sit for 15-20 minutes. To make the ganache, in a small saucepan, heat the heavy cream, without letting it boil. Take off the heat, mix with the chocolate chips until perfectly smooth. Over low to medium heat, pour ¼ cup (60 ml) of pancake batter on a well-oiled pan. When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side. When the pancakes are ready, pour the chocolate ganache on top. NOTE: If the ganache has hardened while you were making the pancakes, you can microwave it for 15-20 seconds. Garnish with raspberries. Enjoy !
Time 25m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Roughly chop the chocolate, and sift together the flour, cocoa and baking powder and stir in the sugar. Make a well in the centre of the mixture and beat in the egg, then gradually stir in the milk, to make a thick batter. Once the batter ingredients are well-combined, stir in the chocolate. Melt a little butter in a large non-stick pan and add spoonfuls of the batter, spacing them well apart. Cook for 2-3 minutes on each side, or until they start to brown. Transfer the cooked pancakes to a warm plate, and keep warm while you complete making the rest of the pancakes. Clean the pan with paper towelling. The Cherry Sauce: Drain the cherries and pour the syrup into the pan, mix cornflour with a little cold water to make a thin paste, and once it is smooth, pour this into the pan with the syrup. Stir the sauce continuously over a low heat until it thickens. Stir in the vodka, remove the pan from the heat and stir in the cherries. Serve the pancakes with spoonfuls of the cherry sauce and sour cream. Alternatives: If you cannot find sour cherries, use Morello or black cherries which are sold in cans or jars. Use any liqueur in place of the vodka, or white wine, or a fruit juice. And use yoghurt rather than sour cream. Or custard. I have in one of my cookbooks a microwave custard recipe, which I have yet to try, but it sounds good! Jen T’s Microwaved ‘baked’ Egg Custard Recipe #31215.
Time 20m Yield 8 Number Of Ingredients 8 Steps:
Combine flour, sugar, cocoa powder, baking powder, and salt in a bowl. Make a well in the center of the flour mixture. Pour milk, egg, and oil into the well and mix until moistened. Heat a griddle over medium-high heat. When a few droplets of water bounce on the surface of the griddle, it is ready. Spoon batter onto the hot griddle by the tablespoon for mini pancakes. Cook until bubbles form and edges are dry, 1 to 3 minutes. Flip and cook until browned, 1 to 3 minutes more. Repeat with remaining batter.
Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large bowl, whisk the first five ingredients. In another bowl, whisk eggs, milk, butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips., Coat a griddle with cooking spray; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until second side is lightly browned. If desired, dust with powdered sugar and serve with whipped cream.
More about “keatons mini chocolate pancakes recipes”
Time 20m Yield 48 mini pancakes, 12 serving(s) Number Of Ingredients 6 Steps:
Preheat lightly greased skillet or griddle to medium heat. NOTE: My mother always uses regluar canola non-stick spray, but I use olive oil non-stick spray, and the pancakes come out lighter and fluffier.. In large bowl, combine flour and sugar. Add milk, oil and egg and mix with wire whisk until well combined. Stir in chocolate chips. Pour onto hot surface by tablespoonfuls and cook until golden brown on both sides. (Watch for top surface to get very bubbly before flipping first time.). Enjoy!
