If you’re craving something sweet and want to learn cooking with an easy recipe, chocolate pancakes are a great start.
I’ll guide you through making them step by step, using simple terms and clear instructions.
You’ll learn about the ingredients you need and the basic equipment for cooking.
I’ll break down each step, from mixing your batter to flipping your pancakes like a pro.
This recipe is not only about satisfying your sweet tooth but also about building your confidence in the kitchen.
Ingredients List
Before we dive into the steps, let’s make sure you have everything you need.
Here’s what you’ll require:
Dry Ingredients:
- 250ml (1 cup) of all-purpose flour
- 60ml (¼ cup) of cocoa powder, unsweetened
- 10ml (2 teaspoons) of baking powder
- A pinch of salt
- 125ml (½ cup) of white sugar
Wet Ingredients:
- 1 large egg
- 250ml (1 cup) of milk
- 5ml (1 teaspoon) of vanilla essence
- 30ml (2 tablespoons) of melted butter or vegetable oil
For Serving:
- Chocolate sauce or syrup
- Fresh fruits (optional, such as strawberries or bananas)
- Whipped cream (optional)
- Ensure all your ingredients are at room temperature to achieve the best results.
Equipment Needed
- Mixing bowls (one large, one medium)
- Whisk or electric mixer
- Non-stick frying pan or griddle
- Spatula
- Measuring cups and spoons
Step-by-Step Guide
Preparing the Batter
Mix Dry Ingredients:
- In your large mixing bowl, sift together the flour, cocoa powder, baking powder, and a pinch of salt.
- This not only combines them but also aerates the mixture, leading to fluffier pancakes.
- Stir in the sugar until evenly distributed.
Combine Wet Ingredients:
- In a separate medium bowl, crack the egg and beat it lightly.
- Add the milk and vanilla essence to the beaten egg, mixing well.
- Pour in the melted butter (or oil) and whisk until the mixture is homogenous.
Combine Wet and Dry Mixtures:
- Make a well in the center of your dry ingredients.
- Gradually pour the wet mixture into the well, stirring gently.
- The key is to combine them until just mixed; a few lumps are perfectly okay and over-mixing can lead to tough pancakes.
Cooking the Pancakes
Heat Your Pan:
- Place your non-stick frying pan or griddle over medium heat.
- It’s ready when a few drops of water sprinkled on it dance and evaporate.
Cooking:
- Pour or ladle the batter onto the hot pan to form pancakes of your desired size.
- A good size is about 10-15cm in diameter.
- Wait until you see bubbles forming on the surface and the edges look set, then use a spatula to flip them.
- Cook for another minute or so until the other side is also cooked through.
Serving:
Serve hot, layered or stacked. Drizzle with chocolate sauce or syrup, and if you like, top with fresh fruits or a dollop of whipped cream.
Tips for Success
- Batter Consistency: If your batter is too thick, you can thin it by adding a little more milk. If it’s too runny, add a bit more flour.
- Flipping Pancakes: Wait until the bubbles that form on the surface pop and form holes that stay open before flipping. This ensures the pancake is ready to be flipped and will hold together.
- Keeping Pancakes Warm: If you’re cooking for several people, keep your pancakes warm in a low oven (about 50°C) on a baking sheet or an oven-safe plate until ready to serve.
I know you’ve not only learned how to make delicious chocolate pancakes but have also taken a step forward in your culinary journey.
These pancakes are not just a treat to the taste buds but also a delightful way to start your day or enjoy a special brunch.
So, pat yourself on the back for a job well done and enjoy your delicious creation!