DOUBLE CHOCOLATE PANCAKES WITH SALTED CARAMEL SAUCE
The perfect way to spoil the chocolate lover in your life, these pancakes are undeniably decadent. My daughter and her friends used to beg for chocolate chip pancakes after sleepovers, and if you're going to cave, you might as well go all out! Big flakes of sea salt add a nice crunch of saltiness to the caramel and temper the dish's sweetness.
Provided by Bobby Flay
Categories main-dish
Yield 4 to 5 servings (12 to 15 pancakes)
Number Of Ingredients 19
Steps:
- Whisk together the eggs, both kinds of sugar, buttermilk, butter, and vanilla in a small bowl until smooth. Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl. Add the egg mixture and whisk until just combined. Fold in the chocolate, cover, and let rest for 15 minutes.
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment.
- Heat a large cast-iron griddle or nonstick saute pan over medium heat. Brush with butter and continue heating until the butter begins to foam. Drop scant 1/4 cupfuls of batter onto the griddle. Bake until bubbles start to form and burst, about 2 minutes. Flip and cook to set the other side, another 1 to 2 minutes. As the pancakes are ready, put them in a single layer on the baking sheet and keep warm in the oven until ready to serve.
- Stack the pancakes on plates, drizzle with the warm caramel sauce, and top with a sprinkling of confectioners' sugar and some raspberries, if desired.
- Combine the sugar and 1/4 cup cold water in a medium saucepan over high heat. Cook, without stirring or touching, until the sugar turns a deep amber color, 8 to 10 minutes.
- Meanwhile, warm the cream in a small saucepan or in the microwave. When the caramel is ready, slowly whisk in the cream and continue simmering until the mixture is smooth, about 2 minutes. Remove from the heat and stir in the butter and salt until combined. Serve warm.
STARDUST CHOCOLATE PANCAKES
Make and share this Stardust Chocolate Pancakes recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 14m
Yield 10 pancakes
Number Of Ingredients 10
Steps:
- In a small bowl, combine milk, egg and butter; whisk until blended.
- In another bowl, combine flour, cocoa powder, sugar, baking soda and salt; mix well.
- Add milk mixture; whisk just until dry ingredients are moistened.
- (Batter will be slightly lumpy.) Heat griddle over medium heat until hot.
- (Drops of water will sizzle, then evaporate.) For each pancake, pour scant 1/4 cup batter into griddle.
- Cook 1-2 minutes or until batter is set around edges.
- Carefully turn over pancake; cook 1-2 minutes or until pancakes are cooked through.
- Repeat with remaining batter.
- Sprinkle pancakes with powdered sugar; serve warm with desired toppings.
- (I use a star shaped mold, placed on grill. You must spray mold with vegetable oil) Try using metal star shaped cookie cutters!
Nutrition Facts : Calories 123.8, Fat 4.2, SaturatedFat 2.4, Cholesterol 28.1, Sodium 219.5, Carbohydrate 19.8, Fiber 1.3, Sugar 7.4, Protein 3.3
DOUBLE CHOCOLATE PANCAKES
These gourmet pancakes are a decadent way to start the morning. They are a frequent request when my kids have friends stay overnight. They are very rich, yet light and fluffy. I find them great as is, but you are welcome to take breakfast to the extreme by adding whipped cream, sliced bananas, or chocolate syrup.
Provided by Phoebe Jelliffe-Scott
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix flour, chocolate chips, sugar, cocoa powder, baking powder, and salt together in a large bowl.
- Combine milk, egg, butter, and vanilla in a small bowl. Pour over flour mixture; stir only enough to blend.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 405.5 calories, Carbohydrate 56.6 g, Cholesterol 74.3 mg, Fat 18.6 g, Fiber 3.9 g, Protein 8.9 g, SaturatedFat 10.9 g, Sodium 497.2 mg, Sugar 27.5 g
BOBBY FLAY'S DOUBLE-CHOCOLATE PANCAKES
Few adults would want this meal for breakfast, but it is an excellent recipe for parents to make the morning after a sleepover that had the children and their friends up late watching horror films and unfathomable YouTube comedy. I adapted it slightly from Bobby Flay's "Brunch at Bobby's" cookbook, released in 2015. Watching the effect of the sugar and chocolate on a sleepy child is its own sort of joy - and you can hustle the guests home before the inevitable crash. Serve with raspberries for reasons of taste and elegance (though strawberries or bananas would do in a pinch), and salted caramel sauce. Yes, you could insist on eating muesli and almond milk instead. But in Mr. Flay's words, "If you're going to cave, you might as well go all out."
Provided by Sam Sifton
Categories breakfast, brunch, pancakes, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 250 degrees.
- In a small bowl, whisk together eggs, sugars, 1 1/4 cups buttermilk, the melted butter and the vanilla extract.
- In a medium bowl, sift together flour, cocoa powder, coffee powder, baking powder and salt.
- Add the egg mixture to the flour mixture and whisk until combined. Add remaining buttermilk if mixture is too thick. Fold in the chocolate and allow to sit for 10 to 15 minutes.
- Heat a large griddle or cast-iron pan over medium heat. Brush with the neutral oil and allow it to get hot. Drop ¼-cup portions of the batter onto the griddle and cook until bubbles begin to rise to the surface, approximately 2 minutes, then flip and cook for another minute or two. As pancakes are ready, place them on a baking sheet and keep them warm in the oven.
- Serve stacked, with raspberries and drizzled with warm caramel sauce.
Nutrition Facts : @context http, Calories 515, UnsaturatedFat 11 grams, Carbohydrate 68 grams, Fat 24 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 512 milligrams, Sugar 26 grams, TransFat 0 grams
NAPA GOAT RANCH DOUBLE CHOCOLATE PANCAKES
These are great when you need to satisfy that chocolate craving- and eat breakfast at the same time! The chocolate chips melt on the top of the hot pancakes to form a delightful syrup.
Provided by That Napa Chicken R
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium sized bowl, whisk flour, baking powder and cocoa together.
- In a separate bowl, combine the eggs, buttermilk and oil. Add the liquids to the flour mixture and stir just until mixed- too much stirring will make the batter tough so be careful.
- Cook pancakes on a well oiled non-stick pan over medium heat.
- Cook until bubbles surface on the pancakes, then flip until done. Place on plates and sprinkle with chocolate chips.
- Serve with whipped cream on top if desired.
Nutrition Facts : Calories 467.5, Fat 22.1, SaturatedFat 3.7, Cholesterol 96.3, Sodium 304, Carbohydrate 53.8, Fiber 2.2, Sugar 4.2, Protein 12.8
DOUBLE CHOCOLATE CHIP PANCAKES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Make the batter by combining the pancake mix, milk, sugar, melted butter and egg in a large bowl. Stir in the dark and white chocolate chips.
- Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop about 1/4 cup of the batter per pancake onto the skillet, then fry on both sides until dark and golden, about 2 1/2 minutes per side.
- Remove the pancakes to a plate and drizzle with the caramel and chocolate sauces. Top with butter and whipped cream and garnish with both types of chocolate chips.
NAPA GOAT RANCH EASY GYRO OR FALAFEL SAUCE
A very simple sauce best made the day before to allow the flavors to blend and the sauce to thicken up.
Provided by That Napa Chicken R
Categories Greek
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Place the cucumbers on paper towels and let them sit for at least 10 minutes to soak up as much moisture as possible.
- In a small bowl add the cucumber, garlic, lemon juice. Add the salt, sugar, pepper and dill.
- Pour off any water from the yogurt and mix in with the cucumber mix.
- Cover the bowl and immediately place in refrigerator and let set undisturbed for 24 hours so the ingredients will blend and sauce re-thicken (keep chilled when not in use.).
- Makes about 2 cups.
Nutrition Facts : Calories 114.4, Fat 4.2, SaturatedFat 2.6, Cholesterol 15.9, Sodium 1223.3, Carbohydrate 15.7, Fiber 1, Sugar 10.6, Protein 5.5
NAPA GOAT RANCH LENTIL & VEGETABLE SPAGHETTI SAUCE
This is a very hearty (and spicy if you want) sauce for pasta on those nights that you want to do without the meat sauces. Enjoy with some fresh foccacia bread and a glass of chiani for a heavenly meal!
Provided by That Napa Chicken R
Categories Spaghetti
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a dutch oven (or large pot) saute the onion, carrot, garlic and the thyme in olive oil until lightly browned.
- Add the lentils and the rest of the ingredients (except the spaghetti and the parsley) along with the broth. Reduce the heat to medium.
- Simmer over low heat for 30 minutes, stirring occasionally to prevent sticking.
- Meanwhile, cook the spaghetti. Toss the cooked pasta with a little fresh olive oil and the parsley if desired.
- Pour the sauce over the spaghetti. Garnish with additional parsley and parmesan cheese, if desired.
Nutrition Facts : Calories 346.9, Fat 4.8, SaturatedFat 0.7, Sodium 1239.6, Carbohydrate 63.5, Fiber 8.7, Sugar 9.1, Protein 14.1
DOUBLE COCONUT PANCAKES
Make and share this Double Coconut Pancakes recipe from Food.com.
Provided by Vino Girl
Categories Breakfast
Time 30m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour and next 4 ingredients (through salt) in a large bowl.
- Combine coconut milk, butter, and egg; stir well.
- Add coconut milk mixture to flour mixture, stirring until smooth.
- Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet.
- Cook 3 minutes or until tops are covered with bubbles and edges look cooked.
- Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.
Nutrition Facts : Calories 254.6, Fat 5.7, SaturatedFat 3.2, Cholesterol 60.5, Sodium 428.3, Carbohydrate 43.9, Fiber 1.4, Sugar 7.8, Protein 6.5
MINI CHOCOLATE PANCAKES
Delicious Russian mini chocolate pancakes, served with a cherry sauce which includes among its ingredients vodka. What else! But you could make a non-alcoholic version if you prefer or if you are making them for breakfast or for children! Cherries are high in vitamin C and their juice contains antibacterial properties which help prevent the formation of dental plaque. And we all know that chocolate is good for us! This recipe has been adapted from one I found on an International Masters '1001 recipes for the Pan or Wok' recipe card, and I am posting it for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Breakfast
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.
Nutrition Facts : Calories 397.2, Fat 15.9, SaturatedFat 9, Cholesterol 59.6, Sodium 426.8, Carbohydrate 55.5, Fiber 5.6, Sugar 3.9, Protein 10
DOUBLE CHOCOLATE MEXICAN BROWNIE PANCAKES
Make and share this Double Chocolate Mexican Brownie Pancakes recipe from Food.com.
Provided by PaulaG
Categories Breakfast
Time 20m
Yield 14 pancakes
Number Of Ingredients 7
Steps:
- In a large bowl, combine the pancake mix, cocoa, sugar and cinnamon.
- Whisk in water until large lumps disappear.
- Add the walnuts and chocolate chips, stir until thoroughly mixed.
- Allow the batter to rest for five minutes.
- Cook according to directions on the packaged mix.
- Serve warm with topping of your choice.
Nutrition Facts : Calories 126.6, Fat 4.7, SaturatedFat 1.5, Cholesterol 3.9, Sodium 227.1, Carbohydrate 19.9, Fiber 1.5, Sugar 5.2, Protein 2.8
CHOCOLATE PANCAKES
Make and share this Chocolate Pancakes recipe from Food.com.
Provided by dancing cook
Categories Breakfast
Time 8m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Mix dry ingredients in a medium bowl.
- Add everything else and stir until mixed.
- Pour onto hot sprayed pan.
- Cook like normal pancakes.
- These freeze wll and heat in the microwave for a quick breakfast.
- Icing:.
- Mix well. Spread on hot pancakes.
Nutrition Facts : Calories 400.6, Fat 16.1, SaturatedFat 7.5, Cholesterol 70.1, Sodium 370.4, Carbohydrate 59.9, Fiber 1.1, Sugar 37.8, Protein 5.2
EASY CHOCOLATE PANCAKES
Great for that early morning pick-me-up: pancakes with chocolate chips. Cocoa is thought to possess anti-depressant qualities, and also contains iron, magnesium, phosphorus and potassium - all vital in a healthy diet. The recipe also contains the optional ingredient of a tablespoon of orange liqueur or rum. Perhaps not for breakfast, but great if you're making these for dessert, when you may also want to use high quality dark chocolate instead of chocolate chips. This recipe has been adapted from one I found on an International Masters '1001 recipes for pan or wok' recipe card. In the preparation and cooking times below, I have not included the 1 hour standing time in step 2.
Provided by bluemoon downunder
Categories Breakfast
Time 40m
Yield 8 pancakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Sift the flour into a bowl, add the sugar and salt, make a well in the centre and add the egg and egg yolk; beat together until the flour is mixed in, gradually add the milk, then strain through a fine sieve.
- Melt half the butter and stir it into the batter. Add the orange liqueur or rum (if using) and leave the batter to stand for 1 hour.
- Melt a little of the remaining butter into a non-stick pan and spoon 1/8 of the batter into the pan, cook for 2-3 minutes on each side, or until almost cooked.
- Sprinkle a few chocolate chips over the pancake. When the pancake starts to melt, fold the pancake into quarters, and transfer it to a warm serving plate and keep warm while you cook the remaining pancakes.
- Dust the pancakes with icing sugar and serve with cream, yoghurt or icecream and your choice of berries or other fruit.
DOUBLE CHOCOLATE PANCAKES
This recipe is modified from Joy Bauer's excellent cookbook, "Slim and Scrumptious." Her recipe called for strawberry sauce, which adds Vitamin C but my kids wouldn't eat.
Provided by SAHMchef
Categories Breakfast
Time 20m
Yield 12 pancakes, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, mix together the dry ingredients of the batter: flours, cocoa, sugar, flax seeds, baking powder and salt.
- In a smaller bowl, whisk together the wet ingredients: milk, egg, egg white,oil, and vanilla.
- Pour the wet ingredients over the dry and stir just until mixed. *Do not overmix.*.
- Gently fold in chocolate chips.
- Coat a griddle with a liberal coating of oil spray to prevent sticking. Preheat over medium heat until a drop of water sizzles on the hot pan.
- Pour 1/4 c batter for each pancake, and cook until bubbly in the middle. Flip gently and cook for another minute until cooked through.
- *Coat the skillet with oil after each batch so the pancakes don't stick.*.
Nutrition Facts : Calories 255.4, Fat 10.6, SaturatedFat 4.4, Cholesterol 36.7, Sodium 329, Carbohydrate 37.5, Fiber 4, Sugar 16.3, Protein 7.1
DOUBLE CHOCOLATE PANCAKES WITH STRAWBERRY SAUCE
Make and share this Double Chocolate Pancakes With Strawberry Sauce recipe from Food.com.
Provided by ElizabethKnicely
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- STRAWBERRY SAUCE: Combine frozen strawberries, maple syrup and 2 tablespoons water in a large saucepan. Bring the mixture to a boil. Then reduce the heat to medium-low and simmer for 10 to 15 minutes, or until the sauce reaches a syrupy consistency and coats the back of a spoon. As the sauce simmers, break up the whole berries with a wooden spoon or fork.
- While the sauce is simmering, prepare pancake batter: In a large mixing bowl, whisk together the flours, cocoa, sugar, flax seed, baking powder and salt.
- In a medium bowl, lightly beat the whole egg and egg white. Then add the milk, oil and vanilla extract and whisk until combined.
- Pour the wet ingredients over the dry ingredients and stir until the batter is just blended and no dry streaks remain. Take care not to overmix, as this will cause the pancakes to be chewy. Delicately fold in the chocolate chips. If time allows, let batter rest for 10 minutes.
- When strawberry sauce has reached syrupy consistency, remove from heat.
- Liberally coat a large skillet or griddle with oil spray. Preheat it over medium heat. After two minutes, ladle about 1/4 cup batter per pancake onto the surface.
- Cook the pancakes until small bubbles from around edges, 1 to 2 minutes. Flip the pancakes over and cook about 1 minute longer. Recoat the skillet with oil spray between batches to prevent the pancakes from sticking.
- To serve, top 2 pancakes with about 1/3 cup warm strawberry sauce and a sprinkling of chocolate chips on each plate.
Nutrition Facts : Calories 287.2, Fat 9.8, SaturatedFat 3.5, Cholesterol 31.8, Sodium 487, Carbohydrate 47.1, Fiber 5.9, Sugar 21.8, Protein 7.9
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