Easy Chocolate Pancake Recipe
One of the best ingredients that you can work with is CHOCOLATE.
As a baker, I love using Cocoa powder, compound, chocolate chips, cocoa nibs, cacao butter and the list goes on. Who can say no to that ravishing Devil's Chocolate cake, DBC in Corner house, Nutella smeared over a freshly baked waffle or a nice, silky ganache on a slice of vanilla cake? Yum, Yum Yum!!!
But then the challenge is cooking Chocolate for breakfast and thoroughly enjoying it, screw the calories darling . Nope I am not talking about Granola infused with coco powder or a thick chocolate banana protein milkshake. I'm sharing my easy peasy, fluffy, yummy, oh so good - chocolate pan cake recipe with you today.
Please its not like making a Dosa though, don't even go there !! Go through the ingredients list and you will know what I am talking about . If you want to make plain ones, simply omit the cocoa powder and follow through with the other steps.
Some tips to get a nice, evenly browned pan cake -
1. Ensure you use the batter immediately , don't store it for the next day.
2. Use a good quality non stick pan / cast iron pan .
3. Always cook this on medium simmer to low flame - we do not want runny, under cooked pan cakes
4. Flip the pan cake, only once you notice the bubbles forming and a crust in the edges.
5. Use non salted butter to coat your cooking pans - Olive oil/ Sunflower oil kinda interferes with the flavour.
2 egg yolks
2 egg whites, whipped to semi stiff peaks
3 tablespoons of castor sugar
1 ⅓ cups - fill fat milk ( I used Nandini)
3 tbsp - unsalted butter, melted (put it in a microwave for 1/2 min)
1 tsp - Vanilla Extract
1 ½ cups - All purpose Flour / Maida
¼ cup - Cocoa Powder ( I used Hershey's)
2 tsp - Baking Powder
1 tbsp - Butter (unsalted)
1. In a large bowl, mix together egg yolks and castor sugar, while still whisking, add milk in three portions.
2. Use a spoon to fold in the egg whites, do not stir in too much as we want that air to be incorporated in the overall mixture.
3. Next add in the melted butter and vanilla essence. Set aside.
4. In another bowl - mix the sieved flour, cocoa powder, and the baking powder (dry ingredients). Now form a little well in the middle and pour the milk and eggs mixture in 3 portions. Stir until the batter is smooth, with no lumps.
5. Let the batter sit aside at room temperature for 10 -15 minutes.
6. Over low to medium heat, pour ¼ cup (60 ml) / large ladle of pancake batter on a well-greased pan. When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
7. Serve hot with chocolate syrup, chocolate ganache or simply with a drizzle of castor sugar.