Tuesday 31 March 2020

Chocolate pancakes with strawberry jam

5 minutes to prepare Serves 4



These easy pancakes are super soft and fluffy and very, very chocolatey!
Perfect for an indulgent breakfast or brunch.

I recommend serving them with strawberry jam; it goes beautifully with the rich chocolate flavor.
The pancakes themselves are not too sweet, so I do think that they need to be served with the jam to help sweeten them up.

The fluffy texture comes from adding the baking powder creating lift.
If you leave it sitting around before cooking them then the pancakes will not be as light and fluffy (but will still be tasty); so make sure that your frying pan is ready to go before you start making the batter.


Here are ingredients for a 4-serving recipe:

30 g sugar
20 g cocoa powder
80 g flour 00
4 g vanilla baking powder
125 ml milk
30 ml seeds oil
1 egg
200 g strawberry jam

  1. Beat egg with milk and seeds oil 
  2. Sift and gradually incorporate all the dry ingredients (sugar, cocoa powder, flour, baking powder). Meanwhile, keep mixing until smooth
  3. Let it sit for 10 minutes
  4. Preheat a non stick pan on medium heat. Once it’s hot, lower the heat down to low-medium heat. Wait about two minutes
  5. Lightly grease the pan with a small amount of EVO oil, and wipe away any excess with a sheet of paper towel
  6. Use a measuring cup to pour your batter so you get perfect, evenly sized pancakes. Start pouring from the middle, then continue pouring slowly in a circular motion so that the batter spreads into perfect round shapes
  7. Allow the pancakes to cook properly! Don’t rush them on high heat, or flip them too early. Let that under-side cook to a beautiful golden brown color, and when bubbles start forming on top and around the surface (batter side), they are ready to flip
  8. Leave them to cool a bit, then garnish the top with some strawberry jam

Nutrition Facts are detailed in the table below. Data is provided per serving.

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