Time 30m Yield 4 Number Of Ingredients 8 Steps:
Sift flour, sugar, baking powder, and salt together in a bowl. Beat egg into milk in a separate bowl until thoroughly combined. Pour melted butter into flour mixture; whisk in milk mixture to make a smooth batter. Fold chocolate chips into batter. Heat a small nonstick skillet over low heat; pour about 1/3 cup of batter into hot skillet and cover with a lid. Cook pancake until browned on the bottom, about 3 minutes; flip pancake and cook covered until other side is browned. 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.
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 50m Yield 8 to 10 servings Number Of Ingredients 18 Steps:
For the chocolate sauce: Heat the heavy cream in a small saucepot over medium-low heat until simmering, 4 to 5 minutes. Add the chocolate chips to a heatproof mixing bowl and pour the hot cream over them, using a whisk to mix and melt the chocolate chips. Once the sauce has come together, set to the side until ready to plate the pancakes. For the hot cocoa pancakes: Place a griddle or large nonstick skillet over medium heat to get hot. Next, make the pancake batter. In a mixing bowl, add the self-rising and all-purpose flours, cocoa powder, sugar, baking soda, baking powder and salt and mix thoroughly. In a separate bowl, add the milk, crème fraiche, heavy cream, vanilla and eggs, then whisk together until mixed thoroughly. Add the wet ingredients to the dry ingredients and whisk to combine. It’s ok if there are some small clumps. Melt a little butter to season the griddle. Scoop out the batter onto the griddle with a 1/2-cup scoop, using the scoop to flatten the mixture to a pancake shape; repeat to make additional pancakes. Sprinkle some chocolate chips onto the pancakes. Cook until bubbles appear on the surface of the pancakes and the bottoms are golden brown, 2 to 3 minutes, then flip and continue cooking on the other side until the pancakes are cooked all the way through, 1 to 2 more minutes. Repeat with the remaining batter and chocolate chips. To finish, stack 3 hot cocoa pancakes onto a plate, drizzle the chocolate sauce over them, add a large spoonful of marshmallow cream and top with either chocolate curls or more chocolate chips. Enjoy!
Time 1h Yield 4 servings Number Of Ingredients 16 Steps:
Whisk together the flour, sugar, cocoa powder, cornstarch, baking powder, salt and baking soda in a medium bowl. Whisk together the milk, butter, vanilla and eggs in another bowl. Add the wet ingredients to the dry ingredients and stir until just incorporated (it’s okay if there are some lumps). Let the batter rest for 5 minutes. Heat a large nonstick skillet over medium heat. Ladle 1/4 cup of the batter into the skillet, spreading it into a 5-inch round; repeat to make a second pancake. Cook until the pancakes are bubbly on top and the edges are beginning to set, about 45 seconds. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, about 30 seconds more. Transfer the pancakes to a platter and repeat with the remaining batter. Place the pancakes on a cutting board and use 3- to 4-inch ghost cookie cutters to cut a ghost from each pancake. (Save the pancake scraps–you can serve those too.) Remove the lid from the hot fudge topping and microwave until smooth but still thick, 10 to 20 seconds. Carefully transfer the hot fudge topping to a small icing bottle fitted with a small round tip. You can also just use a small piping bag with the tip cut off. (If you need to reheat the fudge topping, be sure to remove the metal piping tip first.) Using a small offset spatula, spread each pancake with whipped topping. Decorate with sprinkles, chocolate chips, blueberries and the hot fudge topping.
Time 20m Yield 12 pancakes, 6 serving(s) Number Of Ingredients 11 Steps:
Preheat electric griddle to 350, or use favorite pancake pan. Sift the flour, cocoa powder, baking powder and salt into a large bowl. Mix in the sugar. In a separate bowl, beat the egg, vanilla and milk. Pour in the melted butter. Make a well in the flour and add the milk mixture gradually to form a batter (I prefer to do this by hand, but you can also use an electric mixer). Fold in the chocolate chips. Pour 1/4 cup of batter for each pancake onto the griddle or pan. Flip when they bubble and seem “set.” Cut into shapes or serve as is. Dust with powdered sugar and top with whipped cream, if desired. Garnishing the plates and top of pancakes with raspberries also looks nice.
Time 20m Yield 30 Number Of Ingredients 7 Steps:
Sift flour, sugar, and cocoa powder together in a mixing bowl and stir until blended. Place butter in a microwave-safe bowl and heat in the microwave until just melted, about 30 seconds. Add milk and return to the microwave until just warmed but not steaming hot, about 30 seconds more. Beat with a fork to blend butter and milk. Add 1 egg at a time and mix until well blended. Add to the bowl with the flour mixture and mix well. Fold in chocolate chips. Heat a nonstick skillet over medium heat. Pour tablespoons of batter into the skillet and spread evenly. Cook for about 1 minute, watching carefully to prevent burning. Flip and cook until lightly browned, about 1 minute more. Serve hot.
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!
