I can’t wait for you to try these rich and fluffy chocolate pancakes! They’re simple to make, and the chocolatey goodness is perfect for any time of day. With just a few basic ingredients, you’ll have a delicious breakfast or snack ready in no time!
Why You‘ll Love This Recipe
These chocolate pancakes are soft, fluffy, and packed with cocoa flavor. They’re quick to prepare and require minimal effort, making them perfect for beginners or anyone craving a sweet treat. The combination of smooth, rich chocolate flavor with a light, tender texture makes these pancakes irresistible. Plus, they’re topped with butter and chocolate sauce for an extra indulgent experience!
Ingredients:
Wet Ingredients:
- 2 Eggs
- 220g Milk
- 10g Corn Oil
- Lemon Juice (to taste)
Dry Ingredients:
- 50g Granulated Sugar
- 200g Low-Gluten Flour
- 20g Cocoa Powder
- 10g Baking Powder
Decoration:
- Butter (to taste)
- Chocolate Sauce (to taste)
Instructions:
Mix Wet Ingredients: Crack the eggs into a bowl, add milk, corn oil, and lemon juice. Whisk thoroughly with a hand whisk or chopsticks until everything is well combined.
Add Dry Ingredients: Gradually add granulated sugar, low-gluten flour, cocoa powder, and baking powder. Stir until evenly mixed, ensuring there are no lumps in the dry ingredients. You should have a smooth, uniform batter without dry flour particles. Be careful not to overmix, as it could cause the batter to become glutenous.
Cook the Pancakes: Preheat a non-stick pan over low heat. If you’re worried about sticking, lightly brush the pan with oil. Spoon a portion of the batter into the pan and let it spread into a circle. When the surface of the batter starts to bubble and the edges begin to set, carefully flip the pancake with a spatula and cook for an additional 1-2 minutes until both sides are golden brown. Repeat this step until all the batter is used up.
Decorate and Finish: Place a small piece of butter on top of each cooked pancake and let it melt and seep into the pancake’s surface. Finally, drizzle with chocolate sauce and enjoy!
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute low-gluten flour with regular all-purpose flour if needed, though the texture might be slightly different.
Can I add toppings other than chocolate sauce?
Absolutely! You could add fresh fruit, whipped cream, or even a drizzle of maple syrup for variety.
What if my pancakes are sticking to the pan?
Make sure you’re using low heat and lightly greasing the pan with oil or butter. This should prevent sticking.
Fluffy Chocolate Pancakes with Butter & Chocolate Sauce
Ingredients
Wet Ingredients:
- 2 Eggs
- 220 g Milk
- 10 g Corn Oil
- Lemon Juice to taste
Dry Ingredients:
- 50 g Granulated Sugar
- 200 g Low-Gluten Flour
- 20 g Cocoa Powder
- 10 g Baking Powder
Decoration:
- Butter to taste
- Chocolate Sauce to taste
Instructions
- Mix Wet Ingredients: Crack the eggs into a bowl, add milk, corn oil, and lemon juice. Whisk thoroughly with a hand whisk or chopsticks until everything is well combined.
- Add Dry Ingredients: Gradually add granulated sugar, low-gluten flour, cocoa powder, and baking powder. Stir until evenly mixed, ensuring there are no lumps in the dry ingredients. You should have a smooth, uniform batter without dry flour particles. Be careful not to overmix, as it could cause the batter to become glutenous.
- Cook the Pancakes: Preheat a non-stick pan over low heat. If you're worried about sticking, lightly brush the pan with oil. Spoon a portion of the batter into the pan and let it spread into a circle. When the surface of the batter starts to bubble and the edges begin to set, carefully flip the pancake with a spatula and cook for an additional 1-2 minutes until both sides are golden brown. Repeat this step until all the batter is used up.
- Decorate and Finish: Place a small piece of butter on top of each cooked pancake and let it melt and seep into the pancake's surface. Finally, drizzle with chocolate sauce and enjoy!
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