Mini Chocolate Pancakes Recipes

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.

Steps:

• Whisk flour, cocoa powder, sugar, and salt together in a large bowl. Beat eggs, milk, and vanilla in another bowl; mix in the melted butter. Pour the wet ingredients into the dry, and mix just until combined. Stir in the chocolate chips.
• Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until bubbles pop in the center of the pancake, about 2 to 3 minutes. Flip, and cook an additional minute on the opposite side.

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.

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.

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.

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.

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 !

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!