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The chocolate center filling in this pancakes made this more than just a breakfast item, now it qualifies as a Pancake dessert too.

Pancakes are a common breakfast item, right? It’s a quick cake that doesn’t require any baking, such a breeze to make. But I am guilty of having pancake even for snack and so I thought why not make a pancake dessert version? So this Chocolate Filled Pancake was born out of my love for anything with chocolate.

This pancake uses my basic vanilla pancake that I had scale down to make it a serving for two (I wont hold it against you If you have the entire batch to yourself, I’m guilty of that too), just because I have very little self-control with chocolate, in and out it doesn’t matter. But then imagine having the decadent chocolate filling inside and slicing the pancake while it is still warm. Seriously crazy delicious and dangerous. So I guess a small batch of two is just a perfect size, besides I was thinking more like a dessert version, but I very much welcome this for breakfast as well. If you want to make this for 4-5 people, you can use my Vanilla Pancake recipe which makes 6 pieces of pancakes.

Chocolate Filling – Freeze it

I used my new-found Lindt chocolate, it’s like Nutella but less sweet and less oily. If you cannot find it, Nutella is the best substitute. I’ve used it quite a few times and I have to say Nutella never failed to make me happy. Whichever you choose, make sure to follow the chocolate filling preparation before using it. Freeze it before using it, please. This will make your life a lot easier when making this stufed pancake.

You need to freeze the chocolate before using it to avoid a puddle of chocolate in your pan. Nutella and similar chocolate spread are sensitive to heat, it will melt as soon as you place it on top of the batter. So having a frozen chocolate filling helps a lot, and you have to act really quick in covering it with pancake batter before it run down the pan. You can freeze the filling overnight or even few days ahead. To do this, simply spread the chocolate in a parchment paper. The size of the chocolate disk should be smaller than the actual size of the pan cake, I would say about 1/2  to 1-inch smaller to avoid spilling.

Tips for a Soft and Fluffy Pancakes

1. Measure the ingredients properly – You will only be using few ingredients for pancake, and one of the main ingredients is flour. Since pancake are almost like instant cake that doesn’t require whipping and creaming, it is important to have the right amount of flour. Too much flour can make the cake tough, and too little can make it runny. So measure properly and use the spoon level technique. This means scooping the flour using the measuring cup, and then using the handle of the spoon or fork or anything flat to level the flour. Don’t just tap it to get it level, little amount matter in making this pancake.
2. Do NOT over mix the batter – You’ve probably read this time and time again because it is an important thing to remember in making cake, muffins or quick breads. The more you mix, the more gluten develops which will result to a tough dense pancakes, you don’t want that. Stop as soon as the wet and dry ingredients are incorporated, there will still be small lumps but those are fine. Don’t try to make the batter smooth.
3. Allow the batter to rest – Let the batter sit for at least 10 minutes and up to 30 minutes. All that gluten that was activated when you mix the batter will relax, and the starch in the flour will absorb the liquid in the batter, making it thicker. Keep it chilled in the fridge.
4. Don’t flip too soon – Are we not all excited when its time to flip the pancakes? That’s my favorite part, but flipping soon could end up with a distorted torn pancakes. So how do you know when it’s time to flip? When the top of the pancakes starts to have large burst bubbles and the top is slightly getting cook and dry, the side should also be browned and stable so that it could hold the pancake when you flipped it. A soft uncooked edge will break the pancake you flip it.
5. Hot pan but not too hot – Excited to cook the pancake and eat it? Don’t bump up the heat, and be patient. High heat can cause uneven cooking resulting to burnt outside and uncooked inside. You want a medium steady heat so that the pancake is cook evenly inside and out.
6. Greasing the pan – Don’t go pouring oil into the pan please. Brush butter on the pan or use paper towel to brush it with oil. You want it nicely greased, but not swimming with oil. Pouring the oil directly to the pan can cause uneven cooking as some part will absorb too much oil, not to mention you will end up with a greasy pancakes.
7. Don’t try to make the consistency smooth – This is one instance in making “cake” that lumps are ok. You will definitely have a thick batter with lumps in it, expect that to happen and don’t panic. You are on the right track. As long as the wet and dry ingredients are mix well and no trace of raw flour in the batter, that should work.
8. Do a test run – Although optional, it’s always good to cook 1 piece first before cooking a bigger batch. This will give you chance to adjust the heat and practice on your “flipping”. Once you get used in making pancakes, you wouldn’t even have to do it. Adjust the heat as needed for the succeeding pieces.

There you go, 8 simple tips to have a soft and fluffy homemade pancakes. Let’s put it to use, and let me know how it goes for you when you try it.

You can serve it with ice cream on the side (remember, it’s a dessert), a whipped cream on top, fresh fruits on the side, or Chocolate Ganache sauce. Whichever you choose, I’m sure you will be satisfied. Let’s get started!

Ingredients:

Serving For Two (Makes 4 medium pancakes)

• 3/4 cup all-purpose flour
• 2 tsp baking powder
• 1/8 tsp salt ( I used fine salt)
• 4 tbsp granulated sugar
• 1/2 cup + 2 tbsp milk (any milk will work)
• 3/4 vanilla extract
• 1 egg – room temperature (egg yolk and egg white separated)
• 1 tbsp butter melted and cooled

Serving For One: (Makes 4 small pancakes about 4 tbsp each pancake)

• 1/3 cup all-purpose flour
• 1 tsp baking powder
• 1/8 tsp salt ( I used fine salt)
• 3 tbsp granulated sugar
• 2 tbsp milk (any milk will work)
• 1/2 tsp Vanilla Extract
• 1 egg – room temperature
• 1 tbsp butter melted and cooled

Instructions:

1. Chocolate Filling: Scoop 2 tbsp chocolate spread and arrange it in a parchment paper. Using the back of the spoon, create a circular motion to make a disk of about 3-inch in size. Transfer the chocolate in the freezer and freeze until hard, about 2 hours. For best result, it is better to freeze the chocolate overnight.
2. Dry Ingredients: In a small bowl, whisk flour, baking powder, salt and sugar. Set aside. At this stage, you can keep it refrigerated or stored in a can/bottle for use when you need it.
3. Wet Ingredients: Combine the milk and beaten egg yolk together.
4. Dry + Wet Ingredients: Add the wet ingredients mixture to the dry ingredients mixture, gently stir until just combined and no flour traces of raw flour. Lumps are ok, do not try to make the batter smooth as it will make the pancake tough and flat.
5. Add Butter: Gently stir in the melted butter and vanilla extract.Whisk Egg White: In a separate bowl, whisk egg whites for about 1-2 minutes or until white and fluffy. Gently fold in the pancake batter until just combined. Do not over mix to avoid deflating the air.
   • Alternatively, you can also use the entire egg and add the whole egg in step 2. The whisking of the egg white aims to give a fluffier and softer pancake, although using a whole egg also produces soft and fluffy pancakes. In this recipe, I whisked the egg whites.
6.  Cook: Heat your frying pan or griddle to medium heat. Dab a paper towel with oil or melted butter and wipe the pan/griddle with it. Pour about 1/4 cup of batter and use a spoon to slightly spread it. Put the frozen chocolate on top then cover with another 1/4 cup of batter. You have to be very quick in doing this as the chocolate could melt easily. Cover it with the batter as fast as you can. Let the pancake cook until bubbles on the top start to pop and the sides are browned and stable. Flip to cook the other side, about 2-3 minutes. Wipe your pan off after every two batches or so, and grease with butter and oil as needed.

Makes 2 pancakes (1/2 cup measurement) or 3 pieces (1/3 cup measurement)

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