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These pancakes are a woman's dream! They can be served in a variety of ways: with lots of butter and warm maple or blueberry syrup, layered with sliced pears and drizzled with honey, served with sour cream and shaved chocolate, served with sweetened whipped cream and chopped nuts, or served for dessert, topped with vanilla ice cream and hot fudge sauce. Or for the kids, allow the pancakes to cool and use them for the tops and bottoms of ice cream sandwiches! This fabulous recipe comes from The Ultimate Brownie Book. It can be lactose-free if unsalted margarine and soy milk are used.
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 8 tablespoons unsalted butter or 8 tablespoons margarine, at room temperature
- 3 ounces unsweetened chocolate, chopped
- 3 large eggs, slightly beaten
- 2⁄3 cup sugar
- 1 teaspoon vanilla extract
- 1 cup milk (whole or low-fat, but not fat-free) or 1 cup soymilk
- 1 cup chopped pecans (optional)
- 1 cup chopped walnuts (optional)
- 1 cup mint chocolate chips (optional)
- 1 cup shredded coconut (optional)
- 1 cup white chocolate chips (optional)
- In a medium bowl, whisk the flour, baking soda, and salt until well combined; set aside.
- If using any of the mix-ins (or a combination), stir 1 cup of each into the flour mixture.
- Place the butter and chocolate in the top of a double boiler set over simmering water.
- If you don't have a double boiler, place the butter and chocolate in a heat-safe bowl that fits snugly over a small pot of simmering water.
- Stir constantly until half the butter and chocolate is melted.
- Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted.
- Transfer the mixture to a large bowl and allow to cool for 10 minutes.
- Meanwhile, heat a nonstick griddle or a large nonstick skillet over medium-low heat.
- In a large bowl, beat the eggs, sugar, and vanilla just until combined and foamy, using a whisk or an electric mixer at low speed.
- Beat in the melted chocolate mixture until the batter is uniform, about 4 minutes by hand or 2 minutes with a mixer.
- With a wooden spoon or a rubber spatula, stir in the flour mixture just until combined; then stir in the milk just until the batter is pourable.
- Do not overmix!
- Pour 2 Tbsp of the batter onto the heated griddle; repeat, spacing the pancakes evenly.
- Cook for 1 minute, until bubbles form across the surface of the pancakes; turn.
- Cook an additional minute.
- Remove the pancakes and serve immediately, or keep them warm on a cookie sheet in a 250 degree oven.
- Repeat with the remaining batter.
These pancakes were wonderful!! So full of chocolate flavor. I didn't have chocolate squares so I used cocoa powder. I melted the butter and added 9 tablespoons of the cocoa powder which is the equivelence(sp?) of 3 squares of chocolate. The batter was a little thick. I think next time I make these I will use more milk. I think I will also cut the recipe in half because this recipe makes a lot of batter. Thanks Kree for a great recipe
Oh my goodness! These were incredible! I added White Chocolate chips in for a little contrast and flavor. They were perfect!!! My DD and I gobbled them up faster then we probably should have, but my DH wasn't as thrilled to be having chocolate for breakfast. That just means more for the girls! :-) I did have some batter left over - can you beleive it?? - and I made them into rectangle pancakes so I could make ice cream sandwiches with them. I have no doubts that my DH will eat them that way. The recipe was a little more time consuming than my regular pancake recipe, but certainly well worth it. This will be great for special occasions...like breakfast. My one problem with the recipe was that I didn't know when to add the milk. When I got to step 9, I added the rest of the ingredients except the milk - so I thought that it had been accidently left out. I didn't see that it was hidden in step 11. As you can tell though, the pancakes turned out great even though I added the milk in the wrong place. Thank you for this recipe - it was so good!
I printed and showed this recipe to DD#3 a couple days ago and asked her how she thought it sounded. Obviously good enough that she grabbed the recipe and headed for the kitchen to make them immediately. I suggested to her that rather than cooking them like pancakes, she bake them in the waffle iron as I suspected they would be similar to my waffle iron cookies, and that she could serve them as a dessert following dinner. It's a wonder we didn't all spoil our appetites because none of us waited until after dinner to try them. Although they didn't make it far enough to be topped with anything, I can definitely see where they would make lovely ice cream sandwiches, one of my favorite summer time treats. Thanks for sharing Kree!