Double Chocolate Pancakes with Strawberry Sauce
Servings 4
Equipment
- Small Saucepan
- Large skillet
Ingredients
Strawberry Sauce:
- 1 cup of fresh strawberries sliced
- 1 tbsp real maple syrup
- 2 tbsp water
Double Chocolate Pancakes:
- 1 cup of flour
- ¼ cup of unsweetened cocoa powder
- ¼ cup of white sugar
- 1½ tsp baking powder
- ½ tsp salt
- 2 eggs
- 1 cup of milk
- 1 tbsp vegetable oil
- 1 tsp vanilla extract
- ½ cup of semisweet chocolate chips
Instructions
- Make the strawberry sauce by combining the sliced strawberries, maple syrup, and water in a small saucepan; bring the mixture to a boil. Reduce the heat to low and simmer for a few minutes, or until the sauce reaches a syrupy consistency. Remove from heat.
- Meanwhile, make the double chocolate pancake batter by combining the flour, cocoa powder, sugar, baking powder, and salt in a bowl.
- In another bowl, whisk the eggs, milk, oil, and vanilla extract until well combined.
- Pour the wet ingredients over the dry ingredients and stir until the batter is just blended.
- Delicately fold in the chocolate chips. Let the batter rest for 10 minutes, if time allows.
- Cook the pancakes by melting some butter in a large skillet or griddle over medium heat. When the skillet is nice and hot, ladle about ¼ cup batter per pancake onto the surface. Cook the pancakes until small bubbles form around the edges, for about 1 to 2 minutes.
- Flip the pancakes over with a spatula and cook for about 1 minute longer, until the center is cooked. Re-coat the skillet with spray between batches to prevent sticking.
- Serve the pancakes topped with a bit of strawberry sauce, real maple syrup, and a few chocolate chips. Enjoy.