CHOCOLATE-PECAN PANCAKES
Surprise everyone at the dinner table with a stack of fluffy chocolate pancakes for dessert; they're especially good drizzled with hot fudge sauce.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 225 degrees. In a large mixing bowl, whisk together flour, granulated sugar, cocoa, baking powder, and salt. In another bowl, whisk together milk, egg, melted butter, and vanilla; pour over flour mixture, whisking to combine. Fold in chocolate chips and pecans; let batter stand until slightly thickened, 5 to 10 minutes.
- In a large nonstick skillet, heat 1 tablespoon oil over medium heat until a water droplet sizzles; swirl to coat bottom of pan with oil. Reduce heat to medium-low. Spoon four small mounds (1 heaping tablespoon each) of batter into skillet. Cook until bubbles appear in center, 3 to 4 minutes. With a thin spatula, flip pancakes; continue cooking until set, 3 to 4 minutes more.
- Transfer to a baking sheet; cover loosely with foil; place in oven to keep warm. Repeat with remaining oil and batter in three more batches (adjust heat as necessary to avoid overbrowning).
- Stack 4 pancakes on each plate, sprinkling each layer with confectioners' sugar, if desired. Serve immediately, drizzled with hot fudge sauce, if desired.
CHOCOLATE PANCAKES
This is a sweet and slightly gooey chocolate pancake that is great with fresh fruit.
Provided by ramie7224
Categories Breakfast and Brunch Pancake Recipes
Time 13m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 417.7 calories, Carbohydrate 59.2 g, Cholesterol 114.4 mg, Fat 17.2 g, Fiber 4.1 g, Protein 11.7 g, SaturatedFat 9.6 g, Sodium 256.8 mg, Sugar 24.8 g
CHOCOLATE PANCAKES RECIPE BY TASTY
Here's what you need: egg yolks, egg whites, sugar, milk, butter, vanilla extract, flour, cocoa powder, baking powder, chocolate, butter, heavy cream, chocolate chips, raspberry
Provided by Tasty
Categories Breakfast
Yield 6 pancakes
Number Of Ingredients 14
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 !
Nutrition Facts : Calories 684 calories, Carbohydrate 56 grams, Fat 49 grams, Fiber 4 grams, Protein 14 grams, Sugar 30 grams
PECAN-OATMEAL PANCAKES
Steps:
- In a bowl, combine oats, flour, brown sugar, baking powder and salt. Combine milk, eggs and butter; stir into dry ingredients just until blended. Fold in pecans. Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Nutrition Facts : Calories 402 calories, Fat 19g fat (6g saturated fat), Cholesterol 107mg cholesterol, Sodium 389mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 4g fiber), Protein 12g protein.
BANANA-CHOCOLATE-PECAN PANCAKES
We added ripe bananas, sweet chocolate chips and pecans to pancake batter for a yummy wake-up call topped with maple syrup.
Provided by By Deborah Harroun
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In small bowl, mash 2 bananas with fork. In medium bowl, stir together Bisquick mix, milk and eggs. Stir in mashed bananas just until combined. Stir in chocolate chunks and 1/2 cup pecans.
- Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
- Serve pancakes topped with syrup, sliced bananas and additional pecans.
Nutrition Facts : ServingSize 1 Serving
PECAN PANCAKES WITH CHOCOLATE SPREAD
You might think it doesn't get yummier than from-scratch buttermilk pancakes made with toasted pecans and topped with chocolate spread. You'd be right.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 13 servings, 2 topped pancakes each
Number Of Ingredients 11
Steps:
- Mix flour, 1/2 cup nuts, granulated sugar, brown sugar, baking powder and baking soda in large bowl. Whisk eggs, buttermilk and butter in medium bowl until blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
- Heat large nonstick griddle or heavy skillet sprayed with cooking spray on medium-high heat. Pour batter onto griddle, using 1/3 cup batter for each pancake. Cook until bubbles form on tops, then turn over to brown other sides.
- Spread each pancake with cream cheese spread; top with COOL WHIP and remaining nuts.
Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
PECAN PANCAKES
Provided by Florence Fabricant
Categories breakfast, easy, quick, main course
Time 30m
Yield 12 large pancakes
Number Of Ingredients 9
Steps:
- Whisk flour, baking powder, sugar and salt together in a bowl. In another bowl, beat eggs and milk together, pour over the flour mixture, and stir until blended. Fold in the pecans.
- Heat regular or nonstick skillet or griddle over medium-high heat. Grease it with butter, if needed.
- Drop large spoonfuls (about 1/3 cup) of batter into skillet or onto griddle. Use back of spoon to spread it a little. Cook each pancake for 1 or 2 minutes on each side, until golden brown, and then remove from pan. Repeat with remaining batter, and then serve with butter and syrup.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 193 milligrams, Sugar 3 grams, TransFat 0 grams
BUTTERMILK PECAN PANCAKES
Steps:
- In a large bowl, beat egg yolks and butter. Combine the flour, pecans, sugar, baking powder, baking soda and salt; add to the egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Nutrition Facts : Calories 366 calories, Fat 19g fat (6g saturated fat), Cholesterol 149mg cholesterol, Sodium 761mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein.
DECADENT CHOCOLATE PANCAKES
This is my spin on having chocolate for breakfast! It's a cross between a pancake and a brownie. I hope you like them as much as my family does. Serve warm with your favorite pancake syrup, whipped cream, and berries of your choice. Enjoy!
Provided by Francesca
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 5
Number Of Ingredients 11
Steps:
- Whisk cocoa powder and sugar together in a bowl until well combined. Add flour, brown sugar, baking soda, baking powder, and salt; continue whisking until evenly mixed. Make a well in the center of the bowl.
- Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in a separate bowl. Pour into center of the well of the cocoa mixture; mix until just blended.
- Heat a lightly oiled griddle over medium heat. Drop 1/4 cup batter 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 345.1 calories, Carbohydrate 49.9 g, Cholesterol 76.4 mg, Fat 13.1 g, Fiber 2.7 g, Protein 9.1 g, SaturatedFat 2.9 g, Sodium 499.7 mg, Sugar 18.1 g
PECAN AND CHOCOLATE ESPRESSO PIE
A delicious nutty, chocolate coffee dessert!
Provided by MARBALET
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 13
Steps:
- To Make Crust: In a medium bowl, combine flour and salt and mix well. With two knives or a pastry blender, cut in butter until mixture is in fine crumbs. Gradually add just enough ice water so that the pastry holds together. Form into a ball, then flatten into a disk. Handle as little as possible. Wrap tightly in plastic wrap and chill for at least 1 to 2 hours.
- Roll out crust on lightly floured surface with lightly floured rolling pin. Turn crust over frequently and lightly re-flour work surface and rolling pin as necessary. Crust should be rolled into a circle about 13 inches in diameter. Fit crust into an ungreased 9 inch pie plate of heatproof glass; form a high-standing rim, trimming excess from edges and pinching or fluting rim decoratively as desired.
- Preheat oven to 400 degrees F (205 C). Thoroughly prick crust all over with fork. Chill for at least 10 minutes while oven heats. Bake in preheated oven 5 minutes (crust will not brown). Remove to rack and cool completely before filling.
- Leave oven at 400 degrees F (205 C). Break up pecan pieces and sprinkle them evenly on the bottom of the cooled pie shell.
- To Make Filling: In a small bowl beat eggs to combine. Add espresso powder and beat to mix. Let stand at least 10 minutes, beating occasionally to dissolve espresso.
- In a medium bowl cream softened butter, sugar, and vanilla until light and fluffy. Beat in cocoa and salt. Add egg/espresso mixture 1/3 at a time, beating after each addition, until smooth. Stir in corn syrup. This mixture will be like custard and it will be thick.
- Pour mixture slowly over pecans in pie shell. If any pecans do not get completely covered by the filling, submerge them until they do. Let stand 2 to 3 minutes; with toothpick or tip of sharp knife, pierce any remaining air bubbles (during this standing period, pecans may rise to top of pie).
- Bake in preheated oven for 10 minutes. Reduce heat from 400 degrees F (205 C) to 350 degrees F (175 C) and bake 33 to 37 minutes longer (or until edges are cracked and risen but pie center still quivers slightly when pie is shaken gently). Do not over-bake! If pie begins to brown excessively, cover top lightly with foil. Remove from oven; cool on rack before serving.
Nutrition Facts : Calories 578.1 calories, Carbohydrate 71 g, Cholesterol 136.2 mg, Fat 32.3 g, Fiber 3.1 g, Protein 7.5 g, SaturatedFat 12.5 g, Sodium 108.5 mg, Sugar 32.1 g
FLUFFY PECAN PANCAKES
Fluffy pecan pancakes are made light and airy with beaten egg whites. Enjoy these pancakes with your favorite syrup. From: Southern U.S. Cuisine
Provided by Annacia
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, combine the flour, sugar, salt, baking powder, soda, and chopped pecans.
- In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.
- Beat egg whites in another bowl until stiff peaks form.
- Fold into the batter until well incorporated.
- Heat a small amount of oil in a large skillet over medium heat (or use a griddle to make more at a time).
- When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly.
- When edges are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.
- Serve hot with butter and syrup and garnish with pecan halves or fruit, if desired.
CHOCOLATE PECAN PIE
A chocolate spin on the classic pecan pie for Thanksgiving. A little yogurt makes a flaky pie crust extra tender and makes the butter taste extra good!
Provided by Alice Medrich
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- Thoroughly mix the flour and salt in a large bowl. Cut the butter into chunks and add it to the bowl. Using two knives or a pastry blender, cut the butter into successively smaller pieces, scraping the bottom of the bowl and tossing the pieces to coat and separate them with flour as you work, until the largest pieces of butter are the size of peas and the rest bread-crumb size. (Do not let the butter melt or form a paste.) Mix the yogurt with the 1 tablespoon ice water and drizzle it over the flour mixture, tossing with a rubber spatula or a fork, folding and pressing the dough to distribute the moisture. If necessary, drizzle up to 1 more tablespoon water, until the dough is just moist enough to hold together when pressed. Dump the dough onto a sheet of plastic wrap and compress it into a flat disk, pressing in any loose pieces. Wrap in the plastic wrap and refrigerate for at least 1 hour, or for up to 3 days.
- Remove the dough from the refrigerator and let it stand until it is pliable enough to roll without severe cracking. On a lightly floured surface, roll the dough into a 14-inch circle about ⅛ inch thick, rotating and dusting the surface with flour to keep it from sticking. Brush the excess flour from the rolled-out circle, fold the circle into quarters, and transfer it to the pie pan. Unfold, easing the pastry into the pan without stretching it. Trim the overhang to about 1 inch. Turn the excess dough under and flute or crimp the edge. Refrigerate for at least 45 minutes before baking. (Reserve a few dough scraps for later patching if necessary.)
- Position a rack in the lower third of the oven and preheat the oven to 350°F. Spread the nuts on a baking sheet and bake for 6 to 9 minutes, until fragrant and lightly colored. Set aside.
- Increase the oven temperature to 400°F and let preheat.
- Press a 12-inch square of foil, shiny side down, against the bottom and up the sides of the crust. Tent the edges of the foil over (not touching) the edges of the crust, like an awning, to prevent overbrowning. Prick the bottom of the crust all over with a fork, piercing right through the foil. Fill the foil-lined crust with dried beans or pie weights.
- Bake the crust for 20 minutes. Remove the foil liner and weights. Bake for 10 to 12 minutes more, until the bottom of the crust is golden brown.
- While the crust is baking, make the filling: Combine the chocolate, corn syrup, and butter in the top of a double boiler over barely simmering water. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the brown sugar, salt, rum, and vanilla. Add the eggs and stir until the mixture is well blended and hot to the touch. Set the double boiler aside, stirring the filling from time to time.
- When the crust is baked, remove it from the oven. (Leave the oven on.) If necessary, press bits of reserved dough into any holes or cracks in the crust. Pour the pecans into the crust and the hot filling over the nuts.
- Bake until the filling is puffed and cracked at the edges and brown in patches but still jiggles in the center when nudged, 10 to 12 minutes. A knife inserted in the pie will emerge very gooey. If the edges of the crust are browning too fast before the pie is done, cover with a 12-inch square of foil with a 7-inch circle cut out from its center. Cool the pie on a rack. Serve warm or at room temperature.
COCOA PANCAKES
We love these chocolaty whole wheat pancakes as a special breakfast treat. The yogurt and raspberries add moisture and sweetness. Feel free to substitute other seasonal fruit. -Lisa DeMarsh, Mt. Solon, Virginia
Provided by Taste of Home
Time 25m
Yield 8 pancakes.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first six ingredients. Combine the milk, egg substitute and butter; add to dry ingredients just until moistened., Pour batter by scant 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned. Serve with raspberries and yogurt.
Nutrition Facts : Calories 201 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 249mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges
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