CHOCOLATE PANCAKES FOR BREAKFAST

I can still taste those fluffy almost melt in your mouth Chocolate Pancakes. Yum! I never though anything could be this delicious! I can't stop raving about these Chocolate Pancakes, and when you make them you will not stop either. I give you my word! I'm a Chocoholic so anything with Chocolate I will be biased and choose it every time. Pancakes are just the best way to wake up to breakfast, so imagine adding Chocolate, do I have chocolate lovers in the house? I wanted to make something unique so I chose to give my pancakes a different shape from the round ones. I had heart shaped cookie cutters that I always knew would come in handy.They just give that perfect presentation and an evenly layered stack of Pancakes. If you want a deeper Chocolate flavour add Chocolate chips to the pancake batter. I just used regular Cocoa powder but will definitely add Chocolate Chips next time. This recipe is Breakfast and dessert rolled into one! Okay enough 'sed' lets do this! 😊😆

Ingredients

-1 Cup Milk
-1 Egg
-1/2 Teaspoon Salt
-1 Tablespoon Margerine/Butter melted
-1/2 Teaspoon Baking Soda
-1/2 Teaspoon Baking Powder
-1 Cup All Purpose Flour
-1/3 Cup Coacoa Powder

Topping
-3 Tablespoons Icing Sugar
-Chocolate Sauce

Method

-In a medium bowl add Milk and pour in the melted Butter

-Add in the beaten Egg

-Whisk the Milk, Egg and Melted Butter/Maragrine until blended

-In a different bowl, combine All Purpose Flour, Cocoa Powder, Sugar, Baking Soda, Baking Soda and Salt. Mix well

-Add the wet ingredients (Milk, Egg, Butter to the dry ingredients (Flour, Cocoa Powder, Sugar, Baking Powder, Baking Soda and Salt)

-Great mix to form the Chocolate Pancake Batter. The batter should be smooth, do not worry about some lumps. I added a bit more milk since I wanted the Batter runny so that it can flow easily when I pour into the cookie cutter shapes

-I poured my Chocolate Pancakes batter into a measuring jug for easier pouring

-Heat an oiled non stick skillet/pan. Oil the heart shaped cookie cutter (you can use any shape) so that the batter does not stick to its side

-Pour the chocolate pancake batter into the cookie cutter ensuring the batter covers all the corners
-Let it cook on medium heat

-You will see bubbles start to form at the top,you need to wait for the bubbles to form so that the batter starts to come off the sides of the cookie cutter

-Use a kitchen cloth to carefully remove the cookie cutter from the pan. It should slide off easily and it us now time to flip the Chocolate pancake

-Flip the chocolate pancake and let the second side cook for a few minutes

-Remove the chocolate pancake from the pan and set in a plate lined with a kitchen paper that will cover the pancakes to keep warm. Repeat the process with the remaining chocolate batter. For each chocolate pancake, line the cookie cutter with oil to prevent the pancake batter from sticking to it as it cooks

-Sprinkle the chocolate pancakes with icing sugar and chocolate sauce on the side. You can sprinkle with honey, syrup or have them on their own. Add a topping of your choice too

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CHOCOLATE PANCAKES FOR BREAKFAST

by Mulunga Alukwe July-26-2017

Ingredients

• 1 Cup Milk
• 1 Egg
• 1/2 Teaspoon Salt
• 1 Tablespoon Butter
• 1/2 Teaspoon Baking Soda
• 1/2 Tespoon Baking Powder
• 1 Cup All Purpose Flour
• 1/3 Cup Cocoa Powder
• 3 Tablespoon Icing Sugar
• 1/8 Cup Chocolate Sauce

Instructions

-In a medium bowl add Milk and pour in the melted Butter-Add in the beaten Egg-Whisk the Milk, Egg and Melted Butter/Margarine until blended-In a different bowl, combine All Purpose Flour, Cocoa Powder, Sugar, Baking Soda, Baking Soda and Salt. Mix well -Add the wet ingredients (Milk, Egg, Butter to the dry ingredients (Flour, Cocoa Powder, Sugar, Baking Powder, Baking Soda and Salt)-Add a bit more milk if batter is heavy since you will be poring into the Cookie Cutter and it needs to flow well-Heat an oiled non stick skillet/pan. Oil the heart shaped cookie cutter (you can use any shape) so that the batter does not stick to its side-Pour the chocolate pancake batter into the cookie cutter ensuring the batter covers all the corners. Let it cook on medium heat-Use a kitchen cloth to carefully remove the cookie cutter from the pan. It should slide off easily and it us now time to flip the Chocolate pancake-Flip the chocolate pancake and let the second side cook for a few minutes-Remove the chocolate pancake from the pan and set in a plate lined with a kitchen paper that will cover the pancakes to keep warm-Repeat the process with the remaining chocolate batter-Sprinkle the chocolate pancakes with icing sugar and chocolate sauce on the side. You can sprinkle with honey, syrup or have them on their own. Add a topping of your choice too

Details

Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Yield: 12 Servings