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90% would make again

Chocolate Pancakes

featured in 4 Pancake Recipes For The Perfect Breakfast
June 10, 2019
Chocolate Pancakes

Inspired by cooking.nytimes.com

Ingredients

for 6 pancakes

Pancakes

  • 2 egg yolks
  • 2 egg whites, whipped
  • 3 tablespoons sugar
  • 1 ⅓ cups milk (315 mL), more if the batter is too thick
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 ½ cups flour (185 g)
  • ¼ cup cocoa powder (30 g)
  • 2 ½ teaspoons baking powder
  • 3 ½ oz chocolate (105 g), finely chopped
  • 1 tablespoon butter, or oil for cooking

Chocolate Ganache

  • 1 cup heavy cream (240 mL)
  • 8 oz chocolate chips (175 g)
  • raspberry, for garnish

Nutrition Info

  • Calories 635
  • Fat 39g
  • Carbs 62g
  • Fiber 4g
  • Sugar 26g
  • Protein 14g

Estimated values based on one serving size.

Preparation

  1. In a large bowl, mix together yolks and sugar, while still whisking, add milk
  2. Carefully fold in whipped egg whites.
  3. NOTE: It's better to use a spoon rather than a whisk.
  4. Add and mix the melted butter and the vanilla.
  5. In another large bowl, mix the sieved flour, cocoa powder, and the baking powder.
  6. Form a little well in the middle and pour the milk and eggs mixture. Stir until the batter is smooth.
  7. Mix in the chopped chocolate. Let the batter sit for 15-20 minutes.
  8. To make the ganache, in a small saucepan, heat the heavy cream, without letting it boil.
  9. Take off the heat, mix with the chocolate chips until perfectly smooth.
  10. Over low to medium heat, pour ¼ cup (60 ml) of pancake batter on a well-oiled pan.
  11. When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
  12. When the pancakes are ready, pour the chocolate ganache on top.
  13. NOTE: If the ganache has hardened while you were making the pancakes, you can microwave it for 15-20 seconds.
  14. Garnish with raspberries.
  15. Enjoy !

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Chocolate Pancakes

Inspired by cooking.nytimes.com