Mini Chip Cocoa Pancakes Food

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.

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.

KEATON'S MINI CHOCOLATE PANCAKES

Steps:

• Combine flour, sugar, cocoa powder, baking powder, and salt in a bowl. Make a well in the center of the flour mixture. Pour milk, egg, and oil into the well and mix until moistened.
• Heat a griddle over medium-high heat. When a few droplets of water bounce on the surface of the griddle, it is ready. Spoon batter onto the hot griddle by the tablespoon for mini pancakes. Cook until bubbles form and edges are dry, 1 to 3 minutes. Flip and cook until browned, 1 to 3 minutes more. Repeat with remaining batter.

HEALTHY CHOCOLATE PANCAKES

Steps:

• Mix together the sifted flour, cocoa, baking powder, baking soda and salt in a large bowl.
• In a separate large bowl, whisk together the milk, maple syrup, eggs and vanilla.
• Add the wet ingredients to the bowl with the dry ingredients and stir to combine. Don't overmix.
• Add the mini chocolate chips, if using, and stir gently to incorporate them.
• Heat a griddle or large saute pan over medium heat. Spray with cooking spray and pour about 1/4 cup of the batter at a time. You'll be able to get 4-5 on a two-burner griddle and 3 in a large skillet at a time.
• Cook for 3-4 minutes on the first side, until the edges are cooked through and the middle of each pancake is bubbling. (If your stove cooks unevenly, you may want to turn your pan during the cooking time.)
• Carefully flip each pancake (it will release from the pan easily if it's ready to flip) and cook an additional 1-2 minutes on the other side, until cooked through.
• Remove cooked pancakes to a plate or place in the oven to keep warm while you repeat. Note: I spray the pan/griddle with cooking spray in between each batch. I also find I need to reduce the heat a little as I continue to cook the pancakes so as not to burn them.
• Serve with strawberries, mini chocolate chips, maple syrup or powdered sugar, as desired. Enjoy!

MINI CHOCOLATE PANCAKES

Steps:

• Sift flour, sugar, and cocoa powder together in a mixing bowl and stir until blended.
• Place butter in a microwave-safe bowl and heat in the microwave until just melted, about 30 seconds. Add milk and return to the microwave until just warmed but not steaming hot, about 30 seconds more. Beat with a fork to blend butter and milk. Add 1 egg at a time and mix until well blended. Add to the bowl with the flour mixture and mix well. Fold in chocolate chips.
• Heat a nonstick skillet over medium heat. Pour tablespoons of batter into the skillet and spread evenly. Cook for about 1 minute, watching carefully to prevent burning. Flip and cook until lightly browned, about 1 minute more. Serve hot.

CHOCOLATE BUCKWHEAT PANCAKES

Steps:

• Preheat the oven to 200 degrees F and place a baking sheet or oven-proof serving platter in the oven.
• In a medium bowl, blend the pancake mix, cocoa and 4 Tablespoons of powdered sugar with a whisk or fork.
• In a 2-cup liquid measuring cup mix the oil, egg and milk; Add the wet mixture to the dry mixture and stir just until blended, about 30 seconds, leaving lumps in the batter (Do not over-mix.).
• Let the batter rest 5 to 10 minutes then gently stir in mini chocolate chips, if using.
• While the batter rests, warm an electric griddle to 375 degrees F then lightly brush the surface with 2 teaspoons of vegetable oil (a large, heavy-bottomed nonstick skillet or griddle on the stove, on medium high heat,will also work - heat until drops of water dance on the surface and evaporate) .
• Pour 1/4 cup of the batter onto the heated griddle for each pancake, flipping the pancakes with a flat spatula when bubbles appear on the pancake edges, after approximately 1 to 2 minutes.
• Cook until steam rises from the pancakes, about 30 to 60 seconds then transfer to the baking sheet or platter to keep warm in the oven until all pancakes are cooked.
• Remove the platter from the oven, dust lightly with powdered sugar and serve immediately along with butter, syrup and berries already on the table.
• Enjoy! ;).

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!