Ah, the simple joy of pancakes! But these aren’t just any pancakes—they’re a chocolate lover’s dream, practically begging to be drenched in rich, velvety chocolate sauce and adorned with juicy strawberries. Like a warm hug on a lazy Sunday morning, they promise a sweet escape from the mundane, and honestly, who could resist such temptation?
Steps
- Preheat an electric griddle to 350°F (175°C). In a large bowl, mix granulated sugar, brown sugar, and cocoa powder until evenly combined. Add flour, baking soda, and salt, then create a well in the center of the mixture.
- In a separate bowl, whisk together milk, buttermilk, eggs, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry mixture and gently whisk until just combined, leaving some lumps in the batter.
- If needed, lightly butter the griddle. Pour 1/4 cup of batter onto the preheated griddle, spreading it slightly to ensure even cooking. Cook until bubbles form on the surface, then flip and cook the other side until done.
- For the chocolate sauce, place chocolate chips in a heatproof bowl. Heat heavy cream in a saucepan until it gently boils, then pour it over the chocolate chips and stir until the chocolate is completely melted.
- Serve the warm pancakes topped with the chocolate sauce, and garnish with strawberry and banana slices. Enjoy as a decadent breakfast or dessert treat.
Ingredients
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1/4 cup light brown sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup low-fat buttermilk
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- Sliced strawberries and bananas for topping
- 1 cup chocolate chips
- 1/2 cup heavy cream
Nutritional Values
Calories 653 | Fat 35g | Saturated Fat 22g | Cholesterol 117mg | Sodium 500mg | Potassium 230mg | Carbohydrates 79g | Fiber 3g | Sugar 49g | Protein 10g | Vitamin A 789IU | Vitamin C 1mg | Calcium 145mg | Iron 3mg
FAQ
- Can I use a substitute for buttermilk in the pancake recipe?
- Yes, if you don’t have buttermilk, you can make a substitute by adding 1 1/2 teaspoons of lemon juice or vinegar to a measuring cup and then filling it with milk until it reaches 1/2 cup. Let it sit for a few minutes before using.
- How can I freeze leftover pancakes?
- To freeze leftover pancakes, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. When ready to eat, reheat them in the toaster or oven.
- What is the best type of milk to use for this pancake recipe?
- Whole milk is recommended for this recipe as it adds flavor and helps keep the pancakes moist due to its fat content.
- How can I adjust the thickness of the chocolate sauce?
- The chocolate sauce will thicken as it cools. To make it thinner, you can add a bit more hot cream. If needed, you can also reheat it over a bowl of simmering water.
- What type of cocoa powder should be used for these pancakes?
- It is important to use unsweetened cocoa powder for this recipe to achieve the right taste and consistency.
Tips
- Use Whole Milk for Moisture: Opt for whole milk in your pancake batter to enhance flavor and maintain a moist texture, ensuring your pancakes are deliciously soft and fluffy.
- Thin the Chocolate Sauce: As the chocolate sauce cools, it tends to thicken. To achieve a thinner consistency, stir in additional hot cream or gently reheat the sauce over simmering water.
- Avoid Overmixing: When combining wet and dry ingredients, mix until just combined, leaving some lumps in the batter. This prevents the pancakes from becoming tough and maintains their light and airy texture.
- Use a Buttermilk Substitute: If you don’t have buttermilk on hand, create a substitute by adding 1 1/2 teaspoons of lemon juice or vinegar to milk, letting it sit for a few minutes before using it in the recipe.
Equipment
- Electric griddle
- Heat-proof mixing bowls
- Small saucepan
- Liquid measuring cup
- Whisk
