Double Chocolate Pb Pancakes Food

DOUBLE-CHOCOLATE PB PANCAKES

Steps:

• In large bowl, stir together Bisquick mix, cocoa, egg and milk with whisk just until blended. Stir in chopped chocolate.
• Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter (or desired amount) onto hot griddle. Cook about 3 minutes or until bubbles form on top. Turn; cook other side until set.
• Spread peanut butter over pancakes; top with sliced bananas. Serve with syrup.

DOUBLE CHOCOLATE CHIP PANCAKES

Steps:

• Make the batter by combining the pancake mix, milk, sugar, melted butter and egg in a large bowl. Stir in the dark and white chocolate chips.
• Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop about 1/4 cup of the batter per pancake onto the skillet, then fry on both sides until dark and golden, about 2 1/2 minutes per side.
• Remove the pancakes to a plate and drizzle with the caramel and chocolate sauces. Top with butter and whipped cream and garnish with both types of chocolate chips.

DOUBLE CHOCOLATE PANCAKES

Steps:

• Mix flour, chocolate chips, sugar, cocoa powder, baking powder, and salt together in a large bowl.
• Combine milk, egg, butter, and vanilla in a small bowl. Pour over flour mixture; stir only enough to blend.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls 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.

DOUBLE CHOCOLATE PANCAKES

Steps:

• In a large bowl, mix together the dry ingredients of the batter: flours, cocoa, sugar, flax seeds, baking powder and salt.
• In a smaller bowl, whisk together the wet ingredients: milk, egg, egg white,oil, and vanilla.
• Pour the wet ingredients over the dry and stir just until mixed. *Do not overmix.*.
• Gently fold in chocolate chips.
• Coat a griddle with a liberal coating of oil spray to prevent sticking. Preheat over medium heat until a drop of water sizzles on the hot pan.
• Pour 1/4 c batter for each pancake, and cook until bubbly in the middle. Flip gently and cook for another minute until cooked through.
• *Coat the skillet with oil after each batch so the pancakes don't stick.*.

DOUBLE-CHOCOLATE DEVIL'S FOOD PANCAKES

Steps:

• In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
• In another bowl, whisk together coffee, cocoa powder, milk, melted butter, eggs and vanilla until combined; add to dry ingredients; blend.
• Stir in the chocolate chips.
• Heat a lightly oiled skillet over medium-high heat.
• Pour 1/4 cup batter per pancake onto hot skillet.
• Cook 2 or 3 minutes.
• Turn and cook other side for 2 minutes.
• Repeat with remaining pancakes.
• To serve, top pancakes with confectioners' sugar and whipped cream.
• Drizzle with chocolate syrup.

CHOCOLATE PEANUT BUTTER PANCAKES RECIPE BY TASTY

Steps:

• In a bowl, mix the milk, egg, and peanut butter. Set aside.
• In a separate bowl, combine flour, salt, and baking powder. Pour wet mixture into dry, add chocolate, and mix thoroughly.
• Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
• Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
• Enjoy!