Today I have a very delicious pancake recipe for true chocolate lovers! I already have these Chocolate Pancakes, but today I gave them a serious makeover, turning them into an even more chocolatey version. I added a generous amount of cocoa powder (the cocoa powder should be very high quality, with a deep, rich color and flavor) and folded the chocolate itself into the batter in chunks. I tripled the amount of butter so the pancakes would be incredibly moist and melt in your mouth. I replaced some of the flour with starch for extra tenderness, and added orange zest for a pleasant zing and rich aroma. The result is absolutely incredible! In texture, moisture, and richness — just like a real Brownie! My daughter is a self-proclaimed chocoholic, and after eating the first pancake she practically wouldn't leave my side — or rather, the pan — fidgeting impatiently waiting for the next one to be ready. I wouldn't call myself a chocoholic, but I have to say these are truly amazing! Serve warm!
Ingredients:
- 250 g milk
- 150 g flour
- 1 egg
- 60 g sugar
- 60 g butter
- 60 g 56% chocolate
- 30 g starch
- 30 g cocoa powder
- 2 tsp baking powder
- zest of 1 orange
- pinch of salt
- For serving:
- melted chocolate
How to cook brownie chocolate pancakes
In a separate bowl, mix together the flour, starch, cocoa, and baking powder. Add the dry mixture to the wet mixture and stir thoroughly.
Cook on a lightly buttered pan — keep in mind that pancakes are always cooked on a nearly dry pan. You can make them in the classic round shape, or use molds if you have them. I used heart-shaped molds. Pour the batter into the mold, then carefully lift it off and flip the pancake to cook the other side.
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