STARDUST CHOCOLATE PANCAKES
Make and share this Stardust Chocolate Pancakes recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 14m
Yield 10 pancakes
Number Of Ingredients 10
Steps:
- In a small bowl, combine milk, egg and butter; whisk until blended.
- In another bowl, combine flour, cocoa powder, sugar, baking soda and salt; mix well.
- Add milk mixture; whisk just until dry ingredients are moistened.
- (Batter will be slightly lumpy.) Heat griddle over medium heat until hot.
- (Drops of water will sizzle, then evaporate.) For each pancake, pour scant 1/4 cup batter into griddle.
- Cook 1-2 minutes or until batter is set around edges.
- Carefully turn over pancake; cook 1-2 minutes or until pancakes are cooked through.
- Repeat with remaining batter.
- Sprinkle pancakes with powdered sugar; serve warm with desired toppings.
- (I use a star shaped mold, placed on grill. You must spray mold with vegetable oil) Try using metal star shaped cookie cutters!
Nutrition Facts : Calories 123.8, Fat 4.2, SaturatedFat 2.4, Cholesterol 28.1, Sodium 219.5, Carbohydrate 19.8, Fiber 1.3, Sugar 7.4, Protein 3.3
MEXICAN CHOCOLATE CAKE
Jazz up cake mix with a hint of cinnamon, creating a classic Mexican flavor combo.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. Make cake mix as directed on box--except add cinnamon to cake mix. Pour into pan.
- Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- In 2-quart heavy saucepan, heat granulated sugar over medium-low heat 6 to 8 minutes, stirring constantly with wooden spoon and watching carefully, until sugar begins to melt. As sugar begins to melt, stir with wooden spoon until sugar is melted and golden brown. (Sugar becomes very hot and could melt a plastic spoon.) Remove from heat; carefully stir in butter and 1 tablespoon of the milk (mixture will become lumpy). Return to medium-low heat, stirring constantly, until mixture is smooth. Cool 5 minutes.
- Add powdered sugar to caramel mixture; beat with electric mixer on low speed until well combined. Add 3 tablespoons milk, mixing until frosting is glossy and spreadable. If necessary, add up to 1 tablespoon more milk, 1 teaspoon at a time. Spread frosting over cake. Store loosely covered.
Nutrition Facts : Calories 360, Carbohydrate 58 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 45 g, TransFat 0 g
MEXICAN CHOCOLATE PANCAKES WITH DULCE DE LECHE
Everything tastes better with sweet and creamy Dulce de Leche, and pancakes are no exception. The addition of chocolate to the Original Bisquick mix makes this dish even more indulgent.
Provided by By Deborah Harroun
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In medium bowl, stir together all pancake ingredients just until combined.
- 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 set.
- Meanwhile, in small microwavable bowl, microwave dulce de leche uncovered on High 30 seconds. Stir in whipping cream. Cover to keep warm.
- Serve pancakes topped with dulce de leche sauce and strawberries.
Nutrition Facts : ServingSize 1 Serving
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
CHURRO PANCAKES WITH CHOCOLATE SAUCE
Crispy at the edges and coated with cinnamon-sugar, these pancakes highlight the best qualities of Mexican churros, complete with a warm chocolate sauce spiced with cloves and coffee. These pancakes are best eaten while hot, so serve them as you go.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings (32 pancakes)
Number Of Ingredients 20
Steps:
- For the sauce: Whisk the sugar, cocoa powder, cornstarch, salt and cloves together in a small saucepan. Whisk in the coffee, milk and vanilla and bring to a simmer over medium heat. Cook, whisking until the sauce begins to bubble and thicken slightly, 2 to 3 minutes. Pour the sauce into a serving bowl and keep warm.
- For the pancakes: Whisk the flour, cornstarch, confectioners' sugar, baking powder, 1/2 teaspoon of the cinnamon, the salt and baking soda together in a large bowl. Whisk the milk, butter, vanilla and eggs together in another bowl. Add the milk mixture to the flour mixture and whisk until ingredients are just incorporated and batter is thick (it¿s okay if there are some lumps). Let the batter rest for 5 minutes.
- Meanwhile, combine the remaining 1 1/2 teaspoons cinnamon with the granulated sugar in a large shallow bowl and set aside.
- Heat a large nonstick skillet over medium heat. Brush the skillet generously with butter then drizzle 1 heaping tablespoon of the batter into the pan, moving your hand back and forth to form a 3-inch long pancake stick; repeat to make enough pancakes to just fill the skillet. Cook, until pancakes are golden on the bottom and bubbly on top, about 45 seconds. Flip the pancakes and cook until the batter is cooked through, about 30 seconds more.
- Transfer the pancakes to the cinnamon-sugar mixture and toss to coat. Shake off the excess and serve immediately while hot, with the Mexican chocolate sauce on the side for drizzling or dipping. Repeat with the remaining batter and cinnamon-sugar to make more pancakes, brushing the skillet with more butter in between batches.
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
CHOCOLATE PANCAKES
Provided by Shiran
Number Of Ingredients 13
Steps:
- In a large bowl, sift together flour, cocoa powder, baking powder, and salt (or whisk well with a whisk). Set aside.
- In a separate medium bowl, whisk together egg and sugar until well combined. Add milk, oil (or melted butter), and vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until combined and moistened. Do not over mix. Mix in chocolate chips or chunks. Set batter aside and make the chocolate sauce.
- Chocolate sauce: In a medium heatproof bowl, combine chocolate and heavy cream. Microwave in 20- to 30-second increments, mixing in between, until chocolate is melted and mixture is smooth. Set aside while making the pancakes. I like to pour it over the pancakes while it's warm.
- Cook the pancakes: Heat a griddle or skillet over medium heat. Coat with butter or oil. For each pancake, drop 1/4 cup of batter onto skillet. Cook 1-2 minutes, until surface of pancakes have some bubbles and the bottom appears to be done. Flip carefully and cook another 1-2 minutes. Transfer to a plate and if you want you can cover the plate loosely with aluminum foil to keep warm. Coat the skillet with butter or oil before every pancake or batch of pancakes to prevent sticking.
- Serve immediately with chocolate sauce (rewarm sauce in the microwave for a few seconds if needed).
MEXICAN PANCAKES
Make and share this Mexican Pancakes recipe from Food.com.
Provided by pines506
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground beef in a large skillet.
- Drain off fat.
- Add taco seasoning, tomato sauce and water.
- Simmer until flavors are blended and sauce has thickened, about 20 minutes.
- Set aside.
- For pancakes, mix together mix, milk, eggs and cornmeal.
- Preheat griddle to 400°F Using 1/3 cup batter for EACH pancake, grill until golden brown.
- Stack pancakes between wax paper.
- Keep warm in 200F oven.
- Continue until batter is gone.
- Spread 1/2 cup filling on half of the pancakes.
- Top each with a second pancake.
- Spread with more filling.
- Sprinkle cheese and other desired toppings on top.
Nutrition Facts : Calories 872.5, Fat 53.5, SaturatedFat 15.3, Cholesterol 219.7, Sodium 1503, Carbohydrate 55.9, Fiber 2.6, Sugar 2.6, Protein 40.7
CHURRO PANCAKES WITH SWEET MILK GLAZE
Provided by Molly Yeh
Time 25m
Yield 10 pancakes
Number Of Ingredients 17
Steps:
- For the pancakes: Preheat the oven to 200 degrees F.
- Combine the flour, granulated sugar, baking powder, cinnamon, salt, baking soda and nutmeg in a large bowl. Combine the eggs, buttermilk and vanilla in a medium bowl. Add the wet ingredients and the butter to the dry ingredients and mix until just combined.
- Heat a skillet over medium heat and add a thin layer of butter. Add 1/3-cup scoops of batter to the skillet, allowing an inch of space in between each pancake, and cook until the bubbles rise to the surface and pop. Flip and cook until browned on the other side. Keep warm in the oven until ready to serve. Add a thin layer of butter to the skillet before making each batch.
- For the cinnamon sugar: Combine the granulated sugar and cinnamon in a small bowl.
- For the glaze: Combine the powdered sugar, vanilla, salt and 2 tablespoons buttermilk in a bowl and mix together until smooth. It should be thick but pourable; if it's not pourable, add additional buttermilk little by little to thin it out.
- Serve the pancakes with a sprinkle of cinnamon sugar and a drizzle of glaze! Keep leftovers in an airtight container at room temperature for a day or two.
MEXICAN CHOCOLATE PANCAKE
Categories Chocolate Breakfast Fry Kid-Friendly Quick & Easy Pastry
Yield 2 pancakes a person
Number Of Ingredients 3
Steps:
- create the mix by adding the water to the powder, than frying them in a pan on high flame with butter. Cook the pancake for about 30 seconds to 1 minute and then add some ground up mexican chocolate, with some chunks in the middle of the pancake and flip.
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