“It’s like you made a cake,” said my husband as he took a bite of pancake. Yep. I discovered how to get away with eating dessert for breakfast – add chocolate and call it a pancake.
There are some weekends when I really crave a pancake fresh from the griddle and this morning was no different. I also wanted to try a recipe that I’ve never made before (because variety is the spice of life) and something chocolately sounded divine.
Say hello to possibly one of the most decadent and easiest to put together morning
desserts meals – the chocolate pancake topped with chocolate sauce. Oh yes, you read that right. Not only are these chocolate hot cakes, but they are also topped with a very rich chocolate sauce.
These pancakes are fluffy, moist, and really do taste like lightly sweetened chocolate cake discs. It’s no secret that I love cake, so these are right up my alley and I’d be happy eating them as is. However, the addition of chocolate sauce and fruit really put this dish over the top and make it a chocolate lovers dream come true.
My husband actually shushed me when I asked him how they were because he was busy enjoying the chocolate goodness. This recipe got his highest approval rating – complete silence.
Chocolate Pancakes with Chocolate Sauce
Recipe adapted from Cooking Classy
Makes: about 10 6-inch pancakes, Difficulty: Beginner
- 1/3 cup granulated sugar
- 1/3 cup cocoa powder
- 1/4 cup light brown sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3 1/3 tablespoons vegetable oil
- 1 cup milk (I used soy milk)
- 1 1/2 teaspoon vanilla extract
- butter for pan
- fruit, optional
- 8 ounces chocolate chips of your choice (semi-sweet, milk, dark)
- 1 cup heavy cream
Preheat a griddle or large skillet on medium heat.
In a medium mixing bowl, whisk together sugar and cocoa until well combined. Whisk in brown sugar, flour, baking soda and salt. Make a well in the center of the dry mixture and set aside. In a separate medium mixing bowl, whisk together eggs, oil, milk and vanilla extract. Pour wet mixture into dry mixture and whisk to blend (do not over mix, batter will have some lumps).
Butter griddle or skillet if necessary. Spoon about 1/4 cup of batter into pan and slightly spread batter in a circular motion. Allow to cook until bubbles begin to appear on the surface, about 1 minute. With a spatula, carefully flip the pancake and cook for about another minute or until done. Remove from the pan onto a baking rack. Repeat until the batter is used. Make the chocolate sauce.
In a small pot, bring the heavy cream to a gentle boil over medium heat. Place the chocolate chips in a medium heat proof bowl. Pour the hot cream over the chocolate chips and stir until chocolate has melted. Pour sauce over pancakes and enjoy.