This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

It’s Sunday again and I am debating whether to get up and make breakfast or keep lounging in bed. We’ve been blessed with a child who is a late sleeper on the weekends. She crawls into bed and the three of us can keep snoozing until 10 am. It is late though, I should probably get up. We said we were making pancakes. As we were heading for the kitchen, Kristen thought it would be a good idea to try chocolate pancakes. I don’t know where she got the idea from, we’ve never made chocolate pancakes at home. I was a little reluctant at first.  Really?  chocolate pancakes, with honey on them?  It sounded like something only a child would like. But…. ok. Chocolate pancakes it is.

I started browsing for recipes.  Some of them had too much sugar and too little cocoa. Some called for melted chocolate…too sweet! I read this recipe and it seemed perfect.  This recipe had a chocolate sauce to pour over them.  It had cream and chocolate in it.  No.

But all the photographs looked too pretty with the chocolate sauce drizzled on top!  And I wanted you guys to see pretty photos, so I thought maybe if I made a semi-sweet chocolate honey type of sauce, it would be Ok.

You need to make this recipe this weekend, so go out and get all the ingredients. I really, really mean it. I can’t explain how great these pancakes are!  Since they are made with unsweetened cocoa powder, they are not oversweet. They taste like a rich semi-sweet chocolate cake.  As for the sauce, the same thing.  I added unsweetened cocoa powder so it was just chocolatey. We kept pouring it as we ate our pancakes.  Make sure you get strawberries and whipped cream, too.

I did not use the melted butter in the recipe, because sometimes I feel like having a denser texture on my pancakes.  I don’t like it when they come out too fluffy.  But that’s just my personal preference.  If you prefer a fluffier, more cake-like texture then please add the butter.  Also, we’re using natural cocoa here so don’t skip on the baking soda. We need it because there is a reaction between this type of cocoa with the baking soda, which tempers its acidity.

Treat yourself and your family, and let us know what you think about this recipe!

Helga

Chocolate Pancakes with Orange Chocolate-Maple Syrup

Recipe adapted from All Cooking Recipes
Yields:  about 6 normal sized pancakes or 9 small pancakes

Ingredients:
1 cup of milk
1 egg
2 tablespoons of melted unsalted butter (optional)
½ teaspoon vanilla extract (you could try almond as well!)
1 cup of flour
⅓ cup cocoa powder
¼ cup sugar
½ teaspoon baking soda
½ teaspoon salt

Procedure:

1. For our chocolate pancakes recipe take a medium-size bowl and combine milk, eggs, melted butter (if using), and beat it all well.
2. In a separate bowl sift the flour, cocoa, and baking soda. Add sugar and salt. Gradually stir into the dry mixture the egg-milk-butter mix. Stir until it becomes smooth pancake batter.
3. Heat a frying pan over medium heat, cook pancakes on both sides and place them on a plate.   It is important to use medium heat, and as you go along making your pancakes, you might need to lower the temperature to medium-low. I use the 2 minutes on the first side and 1 minute on the second one timing rule for all my pancakes.

© 2013 – 2020, The Foodies’ Kitchen. All rights reserved | Todos los derechos reservados

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)