Chocolate Pancakes
The tastiest breakfast or afternoon snack, especially for kids! These chocolate pancakes have a lovely flavor and a rich chocolate aroma. They're just the thing for a beautiful start to the day — a cozy treat to share with your family over a cup of coffee or tea. Serve them with berries, fruit, whipped cream, honey, or a sauce.
Cooking method
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Step 1:
How do you make chocolate pancakes? It's quick and easy! First, gather the ingredients from the list. Use all-purpose flour and good-quality cocoa. Use large eggs; if yours are small, use 2. The milk should be at room temperature, so take it out of the fridge ahead of time and measure out what you need.
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Step 2:
Break the chocolate into pieces and put it in a small saucepan with the butter.
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Step 3:
Melt them together over low heat, stirring. Let the chocolate mixture cool.
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Step 4:
In a bowl, combine the egg and sugar. Beat with a mixer until foamy and the sugar has fully dissolved.
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Step 5:
Pour in the room-temperature milk and beat again.
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Step 6:
Pour the melted chocolate and butter into the milk-and-egg mixture and beat everything once more. Don't worry about making it perfectly smooth — melted butter never blends fully into liquids.
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Step 7:
Sift together the flour, cocoa, baking powder, and salt, then add them to the batter in batches, whisking smooth after each addition. Don't rush to add all the flour at once — you may need a little more or less, depending on the size of your egg and the flour itself.
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Step 8:
You want a pourable, slightly thick batter that runs off the spoon in a steady ribbon and briefly holds its trace on the surface. If it's too thick, thin it with a little milk; if it's too runny, add a bit more sifted flour.
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Step 9:
Heat the skillet. You don't have to grease it (I did, to get a pretty pattern on the surface of the pancakes). Pour a large spoonful of batter into the center and shape it into an even round about 4 inches (10 cm) across. Cook the pancakes over just above medium heat (I use 7 out of 9) for 1–2 minutes, until the bottom is fully set. Then flip and cook another 1–2 minutes.
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Step 10:
Serve the chocolate pancakes hot, right away, topped with fruit, berries, and mint. Enjoy!
- Every oil is only healthy up to a certain point — its smoke point, where it starts to burn and form harmful compounds. Choose an oil with a high smoke point for frying.
- You can swap baking powder for baking soda; just add it correctly so the pancakes stay light and you avoid any soapy soda aftertaste.
- Serve the chocolate pancakes hot, right away, topped with fruit, berries, and mint. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Salt - 0 kcal/100g
- Baking powder - 79 kcal/100g
