CHOCOLATE CHIP PANCAKES
These sweet, fluffy, American-style pancakes are packed full of chocolate chips. Serve with a scoop of whipped cream or ice cream for a winning family treat
Provided by Esther Clark
Categories Breakfast, Brunch
Time 15m
Yield Makes 12 pancakes
Number Of Ingredients 8
Steps:
- Sieve the flour, baking powder and ¼ tsp salt into a large mixing bowl. Add the caster sugar and stir until well combined.
- Whisk the eggs and milk together in a jug. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Use a whisk to combine everything and create a smooth batter. Fold through most of the chocolate chips.
- Heat a small knob of butter in a large non-stick frying pan over a medium heat, swirling it round to coat the pan. Add 2-3 tbsp of the batter to the pan and cook for 1-2 mins, or until bubbles begin to rise to the surface. Flip the pancake over and cook for 2 mins on the other side for the same amount of time, or until golden brown and puffed up. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
- Stack the pancakes on plates and top with any leftover chocolate chips and a dollop of whipped cream or ice cream, if you like.
Nutrition Facts : Calories 624 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 39 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.53 milligram of sodium
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.
Nutrition Facts : Calories 489 calories, Fat 22g fat (12g saturated fat), Cholesterol 133mg cholesterol, Sodium 725mg sodium, Carbohydrate 67g carbohydrate (32g sugars, Fiber 4g fiber), Protein 12g protein.
MINI PANCAKES WITH RASPBERRY SORBET AND CHOCOLATE SAUCE
Steps:
- Special equipment: a 1-ounce ice cream or cookie scoop
- Preheat a griddle or large skillet over medium heat.
- In a small bowl, whisk together the pancake mix and water until just blended and slightly lumpy. Melt the butter on the griddle. For each pancake, add 1 tablespoon of batter to the griddle. Cook until golden brown, about 1 to 1 1/2 minutes on each side. Remove to a plate and allow the pancakes to cool completely.
- Add the chocolate chips and cream to a small bowl. Set the bowl over a small saucepan of barely simmering water. Stir until the chocolate melts and the mixture is smooth.
- To serve, put a pancake on a small serving plate. Top with a 1-ounce scoop of sorbet and put another pancake on top of the sorbet. Drizzle with the chocolate sauce and garnish with raspberries. Repeat with the remaining ingredients.
- Cook's Note: Instead of using a 1-ounce cookie scoop, you can make a 1-ounce portion with a tablespoon-size measuring spoon.
MINI CHOCOLATE CHIP PANCAKES
This is my favorite pancake recipe that I make for my family and friends. They are soft, fluffy, and very easy to make. The chocolate chips can be substituted with frozen blueberries that have been thawed. I sometimes double this recipe because they go quickly!
Provided by OLIVIA
Categories Breakfast and Brunch Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Sift flour, sugar, baking powder, and salt together in a bowl. Beat egg into milk in a separate bowl until thoroughly combined. Pour melted butter into flour mixture; whisk in milk mixture to make a smooth batter. Fold chocolate chips into batter.
- Heat a small nonstick skillet over low heat; pour about 1/3 cup of batter into hot skillet and cover with a lid. Cook pancake until browned on the bottom, about 3 minutes; flip pancake and cook covered until other side is browned. Repeat with remaining batter.
Nutrition Facts : Calories 342.1 calories, Carbohydrate 47.4 g, Cholesterol 66.6 mg, Fat 15 g, Fiber 2.1 g, Protein 7.8 g, SaturatedFat 8.7 g, Sodium 483.5 mg, Sugar 21.1 g
MOM'S MINI CHOCOLATE CHIP PANCAKES
My mother started making these when I was in highschool. They always get rave reviews from anyone who tries them. Great as breakfast or as a snack!
Provided by luvinmykids
Categories Breakfast
Time 20m
Yield 48 mini pancakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat lightly greased skillet or griddle to medium heat.
- *NOTE: My mother always uses regluar canola non-stick spray, but I use olive oil non-stick spray, and the pancakes come out lighter and fluffier.*.
- In large bowl, combine flour and sugar. Add milk, oil and egg and mix with wire whisk until well combined.
- Stir in chocolate chips.
- Pour onto hot surface by tablespoonfuls and cook until golden brown on both sides. (Watch for top surface to get very bubbly before flipping first time.).
- Enjoy!
Nutrition Facts : Calories 160.5, Fat 7.8, SaturatedFat 3.4, Cholesterol 20.5, Sodium 182.7, Carbohydrate 21.6, Fiber 1.2, Sugar 9.8, Protein 3.1
MINI CHOCOLATE PANCAKES
This is a delicious, rich, dessert-like mini pancake recipe that I came up with. My whole family loves them! Can be topped with syrup, whipped topping, or both. We use the minimal amount of syrup due to the richness of the pancakes. Occasionally, my children like a couple of these with a scoop of vanilla ice cream as a treat.
Provided by GOTTALOTAGIRLS
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 30
Number Of Ingredients 7
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.
Nutrition Facts : Calories 73 calories, Carbohydrate 9.8 g, Cholesterol 18.9 mg, Fat 3.4 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2 g, Sodium 78.5 mg, Sugar 6.3 g
OVEN BAKED CHOCOLATE CHIP PANCAKES
Make and share this Oven Baked Chocolate Chip Pancakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees.
- In medium mixing bowl, stir together Bisquick, milk, eggs and oil. Batter will be lumpy.
- Stir in chocolate chips.
- Pour batter into 15-1/2" x 10-1/2" x 1" baking pan.
- Bake about 10 minutes or until well done.
- Cut into squares and serve with butter and syrup if desired.
Nutrition Facts : Calories 308.2, Fat 16.3, SaturatedFat 5.2, Cholesterol 40.4, Sodium 474.3, Carbohydrate 34.5, Fiber 1.3, Sugar 8.9, Protein 6.8
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