Double Chocolate Pancakes Recipes

BOBBY FLAY'S DOUBLE-CHOCOLATE PANCAKES

Steps:

• Heat oven to 250 degrees.
• In a small bowl, whisk together eggs, sugars, 1 1/4 cups buttermilk, the melted butter and the vanilla extract.
• In a medium bowl, sift together flour, cocoa powder, coffee powder, baking powder and salt.
• Add the egg mixture to the flour mixture and whisk until combined. Add remaining buttermilk if mixture is too thick. Fold in the chocolate and allow to sit for 10 to 15 minutes.
• Heat a large griddle or cast-iron pan over medium heat. Brush with the neutral oil and allow it to get hot. Drop ¼-cup portions of the batter onto the griddle and cook until bubbles begin to rise to the surface, approximately 2 minutes, then flip and cook for another minute or two. As pancakes are ready, place them on a baking sheet and keep them warm in the oven.
• Serve stacked, with raspberries and drizzled with warm caramel sauce.

DOUBLE CHOCOLATE PANCAKES

Steps:

• Mix flour, chocolate chips, sugar, cocoa powder, baking powder, and salt together in a large bowl.
• Combine milk, egg, butter, and vanilla in a small bowl. Pour over flour mixture; stir only enough to blend.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

DOUBLE CHOCOLATE PANCAKES WITH SALTED CARAMEL SAUCE

Steps:

• Whisk together the eggs, both kinds of sugar, buttermilk, butter, and vanilla in a small bowl until smooth. Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl. Add the egg mixture and whisk until just combined. Fold in the chocolate, cover, and let rest for 15 minutes.
• Preheat the oven to 250 degrees F. Line a baking sheet with parchment.
• Heat a large cast-iron griddle or nonstick saute pan over medium heat. Brush with butter and continue heating until the butter begins to foam. Drop scant 1/4 cupfuls of batter onto the griddle. Bake until bubbles start to form and burst, about 2 minutes. Flip and cook to set the other side, another 1 to 2 minutes. As the pancakes are ready, put them in a single layer on the baking sheet and keep warm in the oven until ready to serve.
• Stack the pancakes on plates, drizzle with the warm caramel sauce, and top with a sprinkling of confectioners' sugar and some raspberries, if desired.
• Combine the sugar and 1/4 cup cold water in a medium saucepan over high heat. Cook, without stirring or touching, until the sugar turns a deep amber color, 8 to 10 minutes.
• Meanwhile, warm the cream in a small saucepan or in the microwave. When the caramel is ready, slowly whisk in the cream and continue simmering until the mixture is smooth, about 2 minutes. Remove from the heat and stir in the butter and salt until combined. Serve warm.

DOUBLE CHOCOLATE CHIP PANCAKES

Steps:

• In a large bowl, sift together flour, cocoa powder, sugar, baking powder and salt.
• In a small bowl, beat together eggs, milk, vanilla, and butter.
• Pour the egg mixture into the flour mixture and stir until just combined. Fold in the chocolate chips.
• Heat a griddle to medium-high heat (mine was between 350-375 degrees). Pour about 1/4 cup batter on griddle and cook about 2-3 minutes. Flip and cook for an additional 1-2 on the other side.
• Serve warm with fresh fruit, whipped cream, powdered sugar, or chocolate syrup.

DOUBLE CHOCOLATE STOUT PANCAKES

Steps:

• Whisk bananas, buttermilk, stout beer, eggs, and vegetable oil together in a bowl until just combined. Scrape down the sides of the bowl.
• Pour chocolate cake mix into the bowl; stir until thoroughly mixed into the batter. Fold in chocolate chips.
• Warm a nonstick skillet or griddle over medium heat. Coat lightly with cooking spray. Drop 1/4 cup batter into the skillet and cook until edges are dry, 2 1/2 to 3 minutes per side. Repeat with remaining batter.