Chocolate Pancakes

A simple and perfect Chocolate Pancake recipe that is extra light, spongy and fluffy. These right here are the star of your breakfast table.

INGREDIENTS

• 2 1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups buttermilk
• 4 tablespoons unsalted butter – melted and cooled
• 2 large eggs

PROCEDURE

Step 1

Measure out the ingredients. If you cannot get buttermilk, make sour milk. Mix 1 cup evaporated milk with 1 cup water OR mix 2/3 cups powdered milk with 2 cups of water. Take out 2 tablespoons of milk and replace with 2 tablespoons of vinegar or lemon/lime juice and allow to stand for 5 to 10 minutes.

Step 2

Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Step 3

Whisk together the eggs, melted butter and milk.

Step 4

Pour the wet ingredients into dry and mix to combine.

Step 5

The batter does not have to be smooth. Do not over mix

Step 6

Heat up a non-stick frying pan over medium heat and grease lightly with butter or oil. Add 1/3 to 1/2 cup of batter into the pan and turn down the heat to low.

Step 7

Flip pancakes when the edges seem dry and bubbles start to appear and cook until the bottom is lightly brown. About 2 minutes.

Step 8

Cook for another 1 to 2 minutes, remove from the pan and the repeat process.

Step 9

Serve as is or with a dusting of powder sugar, syrup, fruits, or topping of choice.

Step 10

Enjoy!

WATCH THE RECIPE VIDEO