Cocoa Pancakes Food

CHOCOLATE POTATO PANCAKES

Steps:

• In a medium bowl, mix together the potatoes, shallots, egg, flour, cocoa nibs and chili paste. Just before cooking, stir in the salt.
• Heat a medium nonstick skillet over medium-high heat. Add 2 tablespoons of the oil to the skillet and heat another 30 seconds. Add 1/4-cup mounds of the potato mixture to the skillet and flatten slightly, being careful not to overcrowd. Press out the excess liquid each time with a heatproof spatula to avoid gummy pancakes. Cook the first batch until golden brown on the bottom, about 4 minutes on the first side. Flip the pancakes and cook another 3 minutes on the second side. Remove to a cooling rack to drain and sprinkle with a pinch of salt. Continue with the remaining oil and potato mixture, adding oil as needed.

HOT CHOCOLATE PANCAKES

Steps:

• For the hot chocolate syrup: Bring the maple syrup and hot chocolate mix to a simmer, whisking constantly, in a small saucepan over medium heat. Continue to simmer until the syrup is thick enough to coat the back of a spoon, about 5 minutes. Keep warm.
• For the pancakes: Preheat the oven to 200 degrees F. Whisk together the flour, hot chocolate mix, baking powder and 1/4 teaspoon salt in a large bowl. Whisk together the milk, butter, eggs and vanilla in a medium bowl. Pour the milk-egg mixture into the flour mixture, and gently fold just to combine (it's OK if there are some lumps).
• Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter; when it melts and the foam subsides, pour 1/4-cupfuls of batter onto the skillet, evenly spaced. Cook until the surface of the pancakes begins to bubble and the bottoms have darkened by a few shades, about 4 minutes. Flip the pancakes, and continue to cook until the bottoms have darkened by a few shades and the pancakes are springy when touched in the center, about 3 minutes. Repeat with the remaining butter and batter. (Keep cooked pancakes warm in a low oven.) Serve with the hot chocolate syrup and whipped cream.

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 LOVER'S PANCAKES

Steps:

• In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda and salt. In another bowl, whisk buttermilk, egg, melted butter and vanilla until blended. Add to dry ingredients, stirring just until moistened., Place a greased large nonstick skillet over medium heat. In batches, pour batter by 1/4 cupfuls onto skillet; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrups.

COCOA-NUT PANCAKES

Steps:

• Whisk flour, sugar, cocoa powder, flax seeds, salt, and baking powder together in a bowl. Stir coconut milk, egg, 2 tablespoons vegetable oil, and vanilla extract into flour mixture until batter is smooth.
• Heat a skillet over medium heat; add 1 teaspoon vegetable oil. Drop batter by large spoonfuls onto the griddle, creating 4-inch circles, 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.

ZUCCHINI COCOA PANCAKES

Steps:

• Combine water and flax seeds in a small bowl. Refrigerate until mixture thickens and has an egg-like consistency, 15 to 30 minutes. Stir in almond milk, banana, zucchini, and vanilla extract.
• Mix flour, cocoa powder, brown sugar baking blend, baking powder, baking soda, cinnamon, and sea salt together in a bowl. Pour in flax mixture; stir until batter is just combined.
• Heat a large griddle over medium heat and spray with cooking spray. Drop 1/3 cup batter onto the griddle and cook until bubbles form and bottoms are golden brown, about 5 minutes. Flip and cook until browned on the other side, 4 to 6 minutes. Transfer to a baking rack to cool. Repeat with remaining batter.

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 !

DECADENT CHOCOLATE PANCAKES

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.

COCOA PANCAKES

Steps:

• Sift flour, cocoa, sugar, baking powder, baking soda and salt into mixing bowl. Whisk in chocolate soymilk and oil until just combined. Stir in vanilla extract. Let batter sit 5 minutes before cooking.
• Spray large nonstick skillet or griddle with cooking spray, and heat over medium heat. When hot, ladle on 1/4 cup batter for each pancake. Sprinkle pancakes with several chocolate chips. Cook 2 minutes, and turn when tops begin to bubble and edges start to look dry. Cook 2 minutes more, and remove to plate. Serve with maple syrup or vanilla soy yogurt and fresh fruit.

COCOA PANCAKES

Steps:

• Preheat electric griddle to 350, or use favorite pancake pan.
• Sift the flour, cocoa powder, baking powder and salt into a large bowl. Mix in the sugar.
• In a separate bowl, beat the egg, vanilla and milk. Pour in the melted butter.
• Make a well in the flour and add the milk mixture gradually to form a batter (I prefer to do this by hand, but you can also use an electric mixer). Fold in the chocolate chips.
• Pour 1/4 cup of batter for each pancake onto the griddle or pan. Flip when they bubble and seem "set." Cut into shapes or serve as is.
• Dust with powdered sugar and top with whipped cream, if desired. Garnishing the plates and top of pancakes with raspberries also looks nice.

KIDS CAN MAKE: HALLOWEEN COCOA GHOST PANCAKES

Steps:

• Whisk together the flour, sugar, cocoa powder, cornstarch, baking powder, salt and baking soda in a medium bowl. Whisk together the milk, butter, vanilla and eggs 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 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 bubbly on top and the edges are beginning to set, about 45 seconds. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, about 30 seconds more. Transfer the pancakes to a platter and repeat with the remaining batter.
• Place the pancakes on a cutting board and use 3- to 4-inch ghost cookie cutters to cut a ghost from each pancake. (Save the pancake scraps--you can serve those too.)
• Remove the lid from the hot fudge topping and microwave until smooth but still thick, 10 to 20 seconds. Carefully transfer the hot fudge topping to a small icing bottle fitted with a small round tip. You can also just use a small piping bag with the tip cut off. (If you need to reheat the fudge topping, be sure to remove the metal piping tip first.)
• Using a small offset spatula, spread each pancake with whipped topping. Decorate with sprinkles, chocolate chips, blueberries and the hot fudge topping.

HOT COCOA PANCAKES

Steps:

• For the chocolate sauce: Heat the heavy cream in a small saucepot over medium-low heat until simmering, 4 to 5 minutes. Add the chocolate chips to a heatproof mixing bowl and pour the hot cream over them, using a whisk to mix and melt the chocolate chips. Once the sauce has come together, set to the side until ready to plate the pancakes.
• For the hot cocoa pancakes: Place a griddle or large nonstick skillet over medium heat to get hot.
• Next, make the pancake batter. In a mixing bowl, add the self-rising and all-purpose flours, cocoa powder, sugar, baking soda, baking powder and salt and mix thoroughly. In a separate bowl, add the milk, crème fraiche, heavy cream, vanilla and eggs, then whisk together until mixed thoroughly. Add the wet ingredients to the dry ingredients and whisk to combine. It's ok if there are some small clumps.
• Melt a little butter to season the griddle. Scoop out the batter onto the griddle with a 1/2-cup scoop, using the scoop to flatten the mixture to a pancake shape; repeat to make additional pancakes. Sprinkle some chocolate chips onto the pancakes. Cook until bubbles appear on the surface of the pancakes and the bottoms are golden brown, 2 to 3 minutes, then flip and continue cooking on the other side until the pancakes are cooked all the way through, 1 to 2 more minutes. Repeat with the remaining batter and chocolate chips.
• To finish, stack 3 hot cocoa pancakes onto a plate, drizzle the chocolate sauce over them, add a large spoonful of marshmallow cream and top with either chocolate curls or more chocolate chips. Enjoy!

MINI-CHIP COCOA PANCAKES

Steps:

• In a large bowl, whisk the first five ingredients. In another bowl, whisk eggs, milk, butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips., Coat a griddle with cooking spray; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until second side is lightly browned. If desired, dust with powdered sugar and serve with whipped cream.

CHOCOLATE PANCAKES

Steps:

• Tip the flour, cocoa powder, baking powder and sugar into a large bowl with a small pinch of salt. Add the eggs and whisk until smooth. Gradually whisk in the milk until you have a smooth batter, then mix in the chocolate chips.
• Heat a splash of the oil and a little of the butter in a non-stick frying pan until sizzling. Cook the pancakes, using 2 tbsp batter for each, for 2 mins until bubbles start to form on the surface. Flip and cook for 2 mins more (you'll need to do this in batches). Keep the pancakes warm in a low oven while you cook.
• To serve, whip the cream with the icing sugar and vanilla until thick. Top the pancakes with the whipped cream, berries and maple syrup, if using.

HEALTHY COCOA CHOCOLATE CHIP BANANA PANCAKES

Steps:

• In a small bowl whisk milk, egg whites, vanilla, and banana.
• In large bowl, mix flours, cocoa powder, sugar, flax seed, baking soda and salt.
• Add wet mixture to dry, and whisk just until dry ingredients are moistened, folding in chocolate chips.
• Pour pancakes onto greased griddle (at about 350-375°F) and let sit until lightly bubbling and edges have began to firm. Flip and cook until firm and browned. Top with jam or a sweet sauce.
• FREEZING INSTRUCTIONS: If you make these to freeze them, don't make the topping. Cool the pancakes on a wire rack, and then when they are completely cool, wrap them in tinfoil (I wrap them in packs of two for 1 serving) and freeze. Microwave until warm, then toast to unfreeze them.

COCOA PANCAKES

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.