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
