Chocolate Pancakes With Ganache (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup all-purpose flour
02 -
1/4 cup unsweetened cocoa powder
03 -
2 tablespoons granulated sugar
04 -
1 1/2 teaspoons baking powder
05 -
1/4 teaspoon salt
→ Wet Ingredients
06 -
1 cup milk
07 -
1 large egg
08 -
2 tablespoons melted butter or oil
09 -
1 teaspoon vanilla extract
→ Extras
10 -
1/3 cup semi-sweet chocolate chips
→ Ganache Sauce
11 -
4 ounces bittersweet or semi-sweet chocolate, chopped
12 -
1/4 cup heavy cream
# Instructions:
01 -
Sift together all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt in a bowl.
02 -
Whisk milk, egg, melted butter (or oil), and vanilla extract in a separate bowl until combined.
03 -
Pour the wet ingredients into the dry ingredients. Stir gently until just combined, leaving the batter slightly lumpy.
04 -
Gently fold semi-sweet chocolate chips into the batter. Let the mixture rest for 5-10 minutes.
05 -
Microwave the chopped chocolate with heavy cream in 20-30 second intervals, stirring until smooth and glossy.
06 -
Heat a non-stick griddle over medium heat and lightly grease. Pour 1/4 cup batter per pancake onto the hot griddle.
07 -
Cook until bubbles form and edges look set, about 2 minutes. Flip and cook an additional 1-2 minutes until golden brown.
08 -
Keep cooked pancakes warm in a 200°F oven, laying them in a single layer to prevent sogginess.
09 -
Stack pancakes on a plate, drizzle generously with prepared ganache sauce, and garnish with optional fresh berries, whipped cream, or powdered sugar.
# Notes:
01 -
Allowing the batter to rest for 5-10 minutes hydrates the mixture and results in fluffier pancakes.
02 -
A slightly lumpy batter ensures light and airy pancakes, avoiding dense or tough texture.
03 -
High-quality cocoa powder enhances the depth and richness of the chocolate flavor.