CHOCOLATE PANCAKES WITH CARAMEL STRAWBERRY SAUCE
These rich chocolate pancakes are stacked high with chunks of white chocolate between each layer and served with a warm caramel-strawberry sauce. They make an indulgent weekend breakfast or after-dinner dessert for chocolate fans.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings (12 pancakes)
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
- For the sauce: Combine the strawberries, 1/3 cup of the sugar and the salt in a bowl and toss to coat. Let stand for 10 minutes, toss again and mash half the berries with a potato masher or fork; set aside. Combine the remaining 2 tablespoons plus 2 teaspoons sugar with 2 tablespoons water in a medium skillet and bring to a simmer over medium-high heat, stirring to dissolve the sugar. Continue cooking and stirring until the syrup turns medium amber in color, about 2 minutes. Remove the pan from the heat and add the strawberry mixture (it will bubble up). When the bubbling stops, return the pan to medium heat and continue cooking, stirring often, until the sauce thickens slightly and the caramel is completely dissolved, 2 to 2 1/2 minutes. Stir in the vanilla and pour sauce into a serving bowl; keep warm.
- For the pancakes: Whisk the flour, cocoa powder, cornstarch, sugar, baking powder, salt and baking soda together in a medium bowl. Whisk the milk, butter, eggs and vanilla together 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 a 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 golden on the bottom and bubbly on top, about 45 seconds. Flip the pancakes and cook until the undersides are golden and batter is cooked through, about 30 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes.
- When ready to serve, stack 3 pancakes on each plate, layering 1 1/2 tablespoons white chocolate between each pancake and on top (you should have 4 stacks). Serve with warm Caramel Strawberry Sauce.
CHOCOLATE CHIP PANCAKES
Steps:
- In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well.
- In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture. Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix.
- Heat a griddle or large skillet over medium heat. Add about 1 teaspoon of butter and melt until bubbly. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds more. Repeat until all the batter is used up. Serve hot.
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
STRAWBERRY VANILLA PANCAKES
Light and fluffy pancakes packed with strawberries. The vanilla makes this breakfast seem like dessert! Serve with butter and real maple syrup.
Provided by Kristi
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla, and mix until well blended. Stir in the strawberries.
- Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 37.7 g, Cholesterol 51.4 mg, Fat 9.7 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 2.3 g, Sodium 807.2 mg, Sugar 12.3 g
CHOCOLATE PANCAKES WITH STRAWBERRIES
Come and get 'em! Yummy pancakes made with chocolate soymilk and topped with berries and yogurt make a great day starter.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- In medium bowl, beat soymilk, egg product and oil with wire whisk until smooth. Stir in remaining ingredients except strawberries, banana and yogurt.
- Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
- Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. Serve with strawberries, banana and yogurt.
Nutrition Facts : Calories 190, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 6 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
STRAWBERRY OAT CHOCOLATE CHIP GREEK YOGURT PANCAKES
These strawberry oat chocolate chip pancakes are made in the blender with creamy Greek yogurt, sweet strawberries, and savory oats with chunks of dark chocolate nestled in the batter. Top with fresh berries for a perfectly sweet and healthy breakfast! Refrigerate in an airtight container for up to 1 week.
Provided by Megan Olson
Categories Breakfast and Brunch Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Combine strawberries, oats, Greek yogurt, applesauce, egg whites, chocolate chips, almond milk, baking powder, cinnamon, almond extract, and salt in a blender; blend until batter is smooth and slightly runny.
- Preheat a skillet over medium-high heat; spray with cooking spray. Pour 1/4 cup batter into the hot skillet. Cook pancake until bubbles form, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer to a cooking rack. Repeat with remaining batter.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 26.6 g, Fat 4.8 g, Fiber 4.6 g, Protein 7.8 g, SaturatedFat 2.1 g, Sodium 244.8 mg, Sugar 6.6 g
STRAWBERRY CHOCOLATE CHIP OATMEAL COOKIES
These delightful cookies sing out summer to me. We love them. You can substitute honey for the apple syrup.
Provided by MarieRynr
Categories Dessert
Time 31m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F Line some baking sheets with parchment paper.
- Cream together the butter with the sugar and apple syrup. Then add in vanilla and eggs and blend well, about 3-4 minutes. Fold in dry ingredients, including oatmeal. When just about blended, fold or mix in chocolate, nuts, strawberries and raisins. Try not to break up berries too much but but you cannot avoid this completely.
- Drop by heaping tablespoons on prepared baking sheets, leaving about 2 inches or more, between each cookie. Press gently and garnish center of cookie with a strawberry half.
- Bake about 12-16 minutes until cookies are set, and middles are slightly dry looking and edges have begun to brown.
- Let the cookies cool ten minutes before removing to a wire rack to cool completely.
- Makes about 12 large cookies.
Nutrition Facts : Calories 546.2, Fat 25.1, SaturatedFat 13, Cholesterol 75.9, Sodium 156.8, Carbohydrate 77.2, Fiber 4.2, Sugar 47.8, Protein 7.7
DOUBLE-CHOCOLATE STRAWBERRY PANCAKES
1st Place Winner Bisquick® Recipe Contest 2010! Two kinds of chocolate and sour cream create melt-in-your-mouth pancakes with a double strawberry hit.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 15
Number Of Ingredients 10
Steps:
- In large bowl, lightly stir Bisquick mix, cocoa, sour cream, milk, extract and eggs (do not overbeat; mixture should be lumpy). Fold in chocolate chips.
- Heat griddle to 375°F or 12-inch skillet over medium-low heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
- For each pancake, use scant 1/4 cup batter; spread batter with rubber spatula to 4 inches in diameter. Cook pancakes until bubbly on top, puffed and dry around edges, about 2 minutes. Turn and cook other sides until golden brown, about 1 to 2 minutes longer. Top with whipped cream, strawberries and syrup.
Nutrition Facts : Calories 510, Carbohydrate 55 g, Cholesterol 110 mg, Fat 4, Fiber 5 g, Protein 9 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 25 g, TransFat 1 1/2 g
CHOCOLATE CHIP PANCAKES
Make and share this Chocolate Chip Pancakes recipe from Food.com.
Provided by KJ1036
Categories Breads
Time 15m
Yield 12 Pancakes, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat fry pan (griddle or skillet for Americans).
- Combine flour, sugar, cinnamon, baking powder and salt in a large bowl.
- Mix together wet ingredients and beat into dry mixture until smooth.
- Fold in chocolate chips.
- Pour or spoon batter into fry pan in desired quantity.
- Flip when top begins to bubble, then cook a minute more.
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- In a bowl, whisk together the flour, sugar, salt, baking soda, and baking powder. In a separate bowl whisk together the egg yolk, melted butter, buttermilk, and milk. Add the wet mixture to the dry mixture. Stir gently with a wooden spoon until just combined. It's good if the batter is still a bit lumpy. Gently fold in the egg white and chocolate chips.
- Heat a large, flat skillet over medium heat. Put a small amount of canola oil in the pan. Drop 1/4 cup amounts of batter onto the pan, giving it space to expand. Cook until bubbles appear on the surface. If you'd like to place the strawberries in the pancake, layer the slices on at this point. Flip the pancakes and cook for another few minutes or until golden on both sides. Serve with slices strawberries, whipped cream, and syrup.
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