How do you make chocolate pancakes?and what kind of toppings can you put on them? thanks?!
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar (less may be used, to taste)
1 cup milk
4 teaspoon butter, melted
2 eggs
4-6 teaspoons cocoa
Combine dry ingredients. Add remaining ingredients and stir only until mixed.
These freeze well and can be reheated in the microwave for a quick breakfast.
Sauce (frosting):
1/2 cup butter, melted
1 1/2 cups powdered sugar
1 teaspoon vanilla
Mix well. Spread on hot pancakes.
Answers: CHOCOLATE PANCAKES
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar (less may be used, to taste)
1 cup milk
4 teaspoon butter, melted
2 eggs
4-6 teaspoons cocoa
Combine dry ingredients. Add remaining ingredients and stir only until mixed.
These freeze well and can be reheated in the microwave for a quick breakfast.
Sauce (frosting):
1/2 cup butter, melted
1 1/2 cups powdered sugar
1 teaspoon vanilla
Mix well. Spread on hot pancakes.
I think the best way is to pour out regular pancake batter, then top w/ a few cchocoalte chips. You coudl aslo add a couple Tbsp. of cocoa to the batter, I suppose. Most toppings would be things like chocolate syrup or whipped cream, but I think strawberries or raspberries would be great, too.
add cocoa to the batter maybe a little more sugar, depending on your sweet preference. whip cream, strawberries, cherries, chocolate shavings.. whats always good with chocolate? be creative
Make chocolate crepes by adding cocoa to the batter. Heat dark sweet cherries with butter and Kirsch for the filling, wrap them up and top with hot fudge sauce and whipped cream.
Their like regular pancakes but with cocao
4 oz Plain flour
1 egg
1/2 pint milk
and a pinch of salt.
Place the flour and salt in a bowl and make a well in the centre, add the egg to this. Next add the milk and beat with a wisk or fork till a thick, runny consistancy is reached.
Leave to stand for 30 mins.
Fry a ladel full at a time in a little butter in a really hot frying pan for a minute or so each side.
Serve at once with fruit and ice cream (or cold custard) inside and melted chocolate poured over.
Delicious Chocolate Pancakes
1 cup unbleached, all-purpose flour
2 tablespoons soy flour
3/4 cup Dutch-process cocoa powder
2 teaspoons baking powder
2 tablespoons granulated sugar
3 large eggs
3 tablespoons melted unsalted butter or canola oil
1 1/2 cups plain soymilk
Pinch of salt
Confectioners' sugar
1 pint fresh strawberries, hulled and sliced, optional
Sift the all-purpose and soy flours, cocoa, and baking powder into a medium bowl. Mix in the granulated sugar. In another bowl, whisk the eggs with the butter or oil, soymilk, and salt until well combined. Add the wet ingredients to the dry mixture, mixing just until they are blended. The mixture should be slightly lumpy and have the consistency of cake batter.
Coat a medium, cast-iron skillet with cooking spray or use a nonstick pan. Place the pan over medium-high heat. Ladle a scant 1/4 cup batter for each pancake into the pan. Cook until bubbles form on the surface and the edges darken, about 2 minutes. Turn and cook until the pancake resists slightly when gently pressed in the center with your finger, about 2 minutes. Repeat until all the batter is used up, keeping the cooked pancakes covered and warm in a 200 °F oven until they are all ready to serve. Dust lightly with confectioners' sugar, and serve accompanied by sliced strawberries, if you wish.
Makes 5 servings (15 5" pancakes)
The Best Chocolate Pancakes
1 cup unbleached all-purpose flour
2 tablespoons soy flour
3/4 cup dutch-process cocoa powder
2 teaspoons baking powder
2 tablespoons granulated sugar
3 large eggs
3 tablespoons melted unsalted butter or canola oil
1 1/2 cups plain soymilk
pinch of salt
confectioners' sugar
1 pint fresh strawberries, hulled and sliced, optional
Preparation:
1. Sift the all-purpose and soy flours, cocoa, and baking powder into a medium bowl. Mix in the granulated sugar. In another bowl, whisk the eggs with the butter or oil, soymilk, and salt until well combined. Add the wet ingredients to the dry mixture, mixing just until they are blended. The mixture should be slightly lumpy and have the consistency of cake batter.
2. Coat a medium, cast-iron skillet with cooking spray or use a nonstick pan. Place the pan over medium-high heat. Ladle a scant 1/4 cup batter for each pancake into the pan. Cook until bubbles form on the surface and the edges darken, about 2 minutes. Turn and cook until the pancake resists slightly when gently pressed in the center with your finger, about 2 minutes. Repeat until all the batter is used up, keeping the cooked pancakes covered and warm in a 200°F oven until they are all ready to serve. Dust lightly with confectioners' sugar, and serve accompanied by sliced strawberries, if you wish.
Chef's Comments: