I am such a lover of brunch on weekends or holidays. It always feels a little more special than everyday breakfast It also usually means that I’ve had a opportunity to lie in a little with a delicious cup of coffee first.
These delicious Double Dark Chocolate Pancakes look sinfully unhealthy, but in truth, besides the syrup drizzle on top which is optional, they actually aren’t. They are definitely a deliciously decadent chocolatey treat. And will most certainly be a showstopper if you’re having friends over for brunch.
Double Dark Chocolate Pancakes
A deliciously decadent chocolatey treat. And definitely a showstopper if you're having friends over for brunch.
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Ingredients
- 1 Cup All-Purpose Flour
- ¼ Cup Unsweetened Cocoa Powder
- ¼ – ⅓ Cup Castor or granulated sugar
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 1 Large Egg
- 1¼ Cup Buttermilk or whole milk *
- 2 Tbsp Unsalted Butter Melted
- ¼ Cup Dark Chocolate chips or chopped Dark Chocolate
Instructions
- Melt the butter and set aside to cool a little
- In a bowl sieve or whisk together the flour, cocoa powder, baking powder, baking soda and salt. Add the sugar, stir and set aside
- In a large bowl, whisk together the egg, buttermilk and melted butter
- Mix the dry ingredients into the wet, a third at a time. Gently stir in the chocolate chips with the last portion of dry ingredients until just combined. Do not over mix
- Let the batter rest, covered, for around 15 minutes while you prepare your toppings etc.
- Heat a nonstick pan, pancake pan or griddle pan to medium heat. Spray with nonstick cooking spray if you wish
- Pour about ¼ cup amounts of the batter into the pan. Cook these in batches as not to crowd the pan. Cook until the edges are set and bubbles have formed on the top, around 2 to 3 minutes. Gently flip and cook for 1 to 2 minutes, or until done
- Stack pancakes on plates and top with whatever topping you wish **
Notes
These are definitely geared towards the adult palate because of the dark chocolate. They will undoubtedly be a showstopper if you’re having friends over for brunch. If you’re worried about the kiddos, feel free to substitute the dark chocolate chips/bit with milk or white chocolate and top with mini marshmallows. Although I am sure they would love the peanut butter drizzle too.
You can use any good quality unsweetened cocoa powder and dark chocolate/chips. I have recently started using the most amazing quality cocoa powder and chocolate drops from The Kate Tin. The flavour is exceptional.
*To make your own buttermilk, just add 1 teaspoon of lemon juice per cup of whole milk and let sit for 5 minutes before using.
**I like to warm a little good quality peanut butter in the microwave for a few seconds until it becomes a little runny. Pour this over the stacks and top with sliced banana and chopped roasted nuts. If you want to go all out, drizzle over some maple or other good quality syrup. In the photo I used a delicious Mixed Roasted Nut Drizzle from a lovely local brand called The Cooksister.
***Feel free to substitute the flour for a gluten free flour if you wish. This applies to the milk as well, you may substitute with a non-dairy milk.
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
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