Time 35m Yield 24 pancakes Number Of Ingredients 9 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.
Time 20m Yield 8 pancakes. Number Of Ingredients 10 Steps:
In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, oil and vanilla. Stir into dry ingredients just until moistened; stir in chocolate chips. , Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with extra chocolate chips, maple syrup, and butter.
Time 20m Yield 11 pancakes. Number Of Ingredients 8 Steps:
In a large bowl, combine the biscuit mix, drink mix and baking powder. Combine the egg, milk and sour cream; stir into dry ingredients just until moistened. Fold in chocolate chips., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with maple syrup and butter if desired. , Cool remaining pancakes; arrange in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months., To use frozen pancakes: Place on a lightly greased baking sheet. Bake at 400° for 4-6 minutes or until heated through. Serve with maple syrup and butter if desired.
Time 20m Yield 2 to 4 servings Number Of Ingredients 10 Steps:
Make the batter by combining the pancake mix, milk, sugar, melted butter and egg in a large bowl. Stir in the dark and white chocolate chips. Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop about 1/4 cup of the batter per pancake onto the skillet, then fry on both sides until dark and golden, about 2 1/2 minutes per side. Remove the pancakes to a plate and drizzle with the caramel and chocolate sauces. Top with butter and whipped cream and garnish with both types of chocolate chips.
Time 30m Yield 4 Number Of Ingredients 12 Steps:
Combine milk and vinegar in a bowl and set aside for 5 minutes to “sour” the milk. You are essentially making your own buttermilk with this step. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg, butter, and vanilla extract into “soured” milk until well combined. Pour flour mixture into the wet ingredients and whisk until just combined. Fold in chocolate chips. Batter will be thick. Allow batter to rest for 5 minutes. Heat a large skillet over medium-low heat, and coat with cooking spray. Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface, 2 to 4 minutes. Flip pancake with a spatula, and cook until browned on the other side, 2 to 3 more minutes. Repeat with remaining batter. Serve immediately.
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.
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.
Time 40m Yield 8 pancakes, 4 serving(s) Number Of Ingredients 10 Steps:
Sift the flour into a bowl, add the sugar and salt, make a well in the centre and add the egg and egg yolk; beat together until the flour is mixed in, gradually add the milk, then strain through a fine sieve. Melt half the butter and stir it into the batter. Add the orange liqueur or rum (if using) and leave the batter to stand for 1 hour. Melt a little of the remaining butter into a non-stick pan and spoon 1/8 of the batter into the pan, cook for 2-3 minutes on each side, or until almost cooked. Sprinkle a few chocolate chips over the pancake. When the pancake starts to melt, fold the pancake into quarters, and transfer it to a warm serving plate and keep warm while you cook the remaining pancakes. Dust the pancakes with icing sugar and serve with cream, yoghurt or icecream and your choice of berries or other fruit.
Yield 6 pancakes Number Of Ingredients 14 Steps:
In a large bowl, mix together yolks and sugar, while still whisking, add milk Carefully fold in whipped egg whites. NOTE: It’s better to use a spoon rather than a whisk. Add and mix the melted butter and the vanilla. In another large bowl, mix the sieved flour, cocoa powder, and the baking powder. Form a little well in the middle and pour the milk and eggs mixture. Stir until the batter is smooth. Mix in the chopped chocolate. Let the batter sit for 15-20 minutes. To make the ganache, in a small saucepan, heat the heavy cream, without letting it boil. Take off the heat, mix with the chocolate chips until perfectly smooth. Over low to medium heat, pour ¼ cup (60 ml) of pancake batter on a well-oiled pan. When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side. When the pancakes are ready, pour the chocolate ganache on top. NOTE: If the ganache has hardened while you were making the pancakes, you can microwave it for 15-20 seconds. Garnish with raspberries. Enjoy !
Time 20m Yield 5 Number Of Ingredients 5 Steps:
In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. Stir in chocolate chips. Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F, or heat skillet over medium-low heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.
Time 30m Yield Makes 16 pancakes (serves 4-6) Number Of Ingredients 14 Steps:
Tip the flour, cocoa powder, baking powder and sugar into a large bowl with a small pinch of salt. Add the eggs and whisk until smooth. Gradually whisk in the milk until you have a smooth batter, then mix in the chocolate chips. Heat a splash of the oil and a little of the butter in a non-stick frying pan until sizzling. Cook the pancakes, using 2 tbsp batter for each, for 2 mins until bubbles start to form on the surface. Flip and cook for 2 mins more (you’ll need to do this in batches). Keep the pancakes warm in a low oven while you cook. To serve, whip the cream with the icing sugar and vanilla until thick. Top the pancakes with the whipped cream, berries and maple syrup, if using.
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.
More about “chocolate pancakes with chocolate chips recipes”
Time 20m Yield 4 Number Of Ingredients 11 Steps:
In medium bowl, stir together Bisquick mix, cocoa, sour cream, milk, eggs and sugar just until combined. Stir in chocolate chunks. Spray griddle with cooking spray; heat over medium heat. For each pancake, pour slightly less than 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 hazelnut spread uncovered on High 30 seconds. Stir in chocolate syrup. Cover to keep warm. Serve pancakes topped with chocolate-hazelnut sauce, whipped cream and sprinkles.
