Truly decadent, soft and fluffy Chocolate Pancakes that are perfect for a holiday or weekend breakfast! Finish them with chocolate ganache and fresh fruit for an over the top treat. Makes about 12 pancakes.
Servings: 6(2 per person)
Ready in: 30minutes
3 1/2Tbspvegetable oil
1 1/2tspvanilla extract
butter for griddle, if needed
fresh strawberry and banana slices
8ozchocolate chips(use what you prefer, milk chocolate, semi-sweet or bittersweet)
For the pancakes:
Preheat an electric griddle to 350 degrees F. In a mixing bowl, whisk together granulated sugar, brown sugar and cocoa until well combined.
Stir in flour, baking soda and salt. Make a well in center of dry mixture and set aside.
In a separate mixing bowl whisk together milk, buttermilk, eggs, vegetable oil and vanilla. Pour wet mixture into dry mixture and whisk to blend (don't overmix, batter should still have some lumps).
Butter griddle if necessary, pour batter onto preheated griddle 1/4 cup at a time and slightly spread batter in a circular form outward (so the centers aren't so much thicker than edges) and allow to cook until bubbles begin to appear on the surface, about 1 minute.
Then carefully flip to pancake to opposite side and cook until done. Serve warm topped with chocolate sauce, strawberries and bananas.
FOR THE CHOCOLATE SAUCE: Place chocolate chips in a medium heat proof bowl. Bring heavy cream just to a gentle boil in a small saucepan over medium heat.
Pour hot cream over chocolate chips and stir until chocolate has melted.*
*Note that chocolate sauce will thicken as it cools. If you want a thinner consistency you can add a few more tbsp hot cream. Reheat as needed in a bowl over a pan of simmering water.