Chocolate Pancakes

Recipe:

Ingredient Notes:

• Flour. Any all-purpose flour with about 10% protein content will work well in this recipe.
• Butter. You can use any sweet butter with a fat content of 72% or more.
• Eggs. The size of the egg is M. Such an egg weighs about 55 g.
• Milk. Use regular whole milk with a fat content of 2-4%.
• Sugar. Use regular white granulated sugar for this recipe.
• Cocoa powder. I use alkalized (also known as Dutch processed) cocoa powder, but regular cocoa powder will also work. The difference is that it will give a less intense color than alkalized. Nesquik and similar instant cocoa drinks will not work here.
• Chocolate. In this recipe, I use heat-resistant bittersweet chocolate chips. Semisweet chocolate would be great, too. In fact, you can use chocolate in any form here – either chips or bars. If you use a bar, just chop it up with a knife.

Let’s start cooking.

Combine the egg, sugar, milk and melted butter in a medium bowl.

Sift flour, cocoa, baking powder, soda and salt into a separate bowl. Pour the liquid mixture into the dry one constantly stirring with a whisk.

Add chocolate chips and mix.

Heat the pan over medium heat, grease it with vegetable oil. Pour one small ladle of batter into the pan and fry until bubbles appear.

Flip the pancake and fry on the other side.

Serve with your favourite sauces, whipped cream, condensed milk or soft chocolate ganache. My favorit variant – homemade salt caramel plus whipped cream.

Bon Appetit!

This Chocolate Pancakes recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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