Chocolate Pancakes With Strawberries Food

CHOCOLATE PANCAKES WITH CARAMEL STRAWBERRY SAUCE

Steps:

• Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
• For the sauce: Combine the strawberries, 1/3 cup of the sugar and the salt in a bowl and toss to coat. Let stand for 10 minutes, toss again and mash half the berries with a potato masher or fork; set aside. Combine the remaining 2 tablespoons plus 2 teaspoons sugar with 2 tablespoons water in a medium skillet and bring to a simmer over medium-high heat, stirring to dissolve the sugar. Continue cooking and stirring until the syrup turns medium amber in color, about 2 minutes. Remove the pan from the heat and add the strawberry mixture (it will bubble up). When the bubbling stops, return the pan to medium heat and continue cooking, stirring often, until the sauce thickens slightly and the caramel is completely dissolved, 2 to 2 1/2 minutes. Stir in the vanilla and pour sauce into a serving bowl; keep warm.
• For the pancakes: Whisk the flour, cocoa powder, cornstarch, sugar, baking powder, salt and baking soda together in a medium bowl. Whisk the milk, butter, eggs and vanilla together in another bowl. Add the wet ingredients to the dry ingredients and stir until just incorporated (it's okay if there are some lumps). Let the batter rest for 5 minutes.
• Heat a large nonstick skillet over medium heat. Ladle a 1/4 cup of the batter into the skillet, spreading it into a 5-inch round; repeat to make a second pancake. Cook until the pancakes are golden on the bottom and bubbly on top, about 45 seconds. Flip the pancakes and cook until the undersides are golden and batter is cooked through, about 30 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes.
• When ready to serve, stack 3 pancakes on each plate, layering 1 1/2 tablespoons white chocolate between each pancake and on top (you should have 4 stacks). Serve with warm Caramel Strawberry Sauce.

DOUBLE-CHOCOLATE STRAWBERRY PANCAKES

Steps:

• In large bowl, lightly stir Bisquick mix, cocoa, sour cream, milk, extract and eggs (do not overbeat; mixture should be lumpy). Fold in chocolate chips.
• Heat griddle to 375°F or 12-inch skillet over medium-low heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
• For each pancake, use scant 1/4 cup batter; spread batter with rubber spatula to 4 inches in diameter. Cook pancakes until bubbly on top, puffed and dry around edges, about 2 minutes. Turn and cook other sides until golden brown, about 1 to 2 minutes longer. Top with whipped cream, strawberries and syrup.

CHOCOLATE PANCAKES

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.

CHOCOLATE PANCAKES RECIPE BY TASTY

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 !

DOUBLE CHOCOLATE PANCAKES WITH STRAWBERRY SAUCE

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.

CHOCOLATE PANCAKES WITH STRAWBERRIES (LOW FAT)

Steps:

• In medium bowl, beat soymilk, egg product and oil with wire whisk until smooth.
• Stir in remaining ingredients except strawberries, banana and yogurt.
• Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
• Cook pancakes until puffed and dry around edges.
• Turn and cook other sides until golden brown.
• Serve with strawberries, banana and yogurt.

STRAWBERRY CHOCOLATE CHIP PANCAKES

Steps:

• 1. Rinse & clean the strawberries, cutting off the stems & any part that is not red & sweet.
• 2. Chop the strawberries into small dices, leaving several to cut in half for garnish.
• 3. In a large bowl, mix the Bisquick, milk & eggs until blended well.
• 4. With a spoon, fold in the chopped strawberries and mini chocolate chips. If needed, mix in a little more milk to get the right consistency.
• 5. Using a 1/4 cup measure, scoop out the batter & pour onto a lightly sprayed non-stick skillet, or griddle over medium heat.
• 6. When the top starts to bubble and the bottom is golden brown, flip the pancake and cook until both sides are golden.
• 7. Hint: If your batter is just a little too thick, you may need to turn the heat down lower and let them cook a minute or two longer to avoid a gooey middle (learned from experience, lol).
• 8. Top the pancakes with butter, syrup, whipped cream (or any combination of your choice) and garnish with 2-3 strawberry halves. Enjoy!