Pancake ..easy, simple delicious! Plus, this is the kind of cake that you do not need to bake, easy breezy! This chocolate pancake is chocolate lovers treat, there chocolate inside and out. It’s thick and soft and super decadent. Think of it as desert for breakfast, count me in!

Sometimes you just have to give in to your chocolate cravings, it doesn’t matter what time of the day. If your craving happens in the morning during breakfast, then this Double Chocolate Pancake is just for you. Now if you are like me who eats breakfast for lunch or dinner, then consider this an all around quick chocolate cake fix .

This is a small batch easy pancake recipe but with a slight change on the way a traditional pancake is made. Instead of using whole egg and mixing it with the wet ingredients, this recipe requires separating the egg white and egg yolk. The method is similar to making a chiffon or sponge cake where the egg white is whipped to give volume to the cake. The batter contains yogurt which is quite dense and heavy but is a good ingredient that adds moisture to cakes but this will make the batter thicker and a bit more dense. For this reason, we are not readying entirely to the whipped egg white for the rise of the bake. This also uses a combination of baking powder and baking soda to add extra push to the cake. Because we are also using baking soda which, it is recommended to use natural cocoa powder so that it will properly work. Baking soda needs something acidic for it to react and work and that will be the buttermilk and cocoa powder.

I feel that I should point out the importance of not over mixing the batter. I know you’ve heard it a thousand times before, but it is really important to follow this instructions to avoid having a tough pancake. Making chocolate pancake is a bit more tricky than regular pancake because of the cocoa powder which can make the mixture dry. This is also why we used brown sugar because it has more moisture, and yogurt too. Second to not over mixing the batter is to not over cook the pancake. Flip the pancake once edge are set and bubbles start me to show on top. You will only need 1 -2 minutes to cook the other side once you flipped it. Over cooking can result to a dry rough pancake.

About This Recipe

• Ease in Making the Recipe: This is considered as a simple recipe, maybe not as simple as opening a box of feast mix pa cake but still east enough for anyone without cooking skills to make. This pancake recipe is slightly different in a way that the egg yolk and egg white separated and mix separately. The egg white is whipped to stiff peaks before mixing it with the batter. The method is similar to making a sponge or chiffon cake. The aim is to have a lighter batter that produces a soft texture.
• Ingredients: The ingredients are simple and basic for pancakes except for buttermilk and Greek yogurt. The buttermilk and yogurt helps produce a soft and moist pancake. The amount of buttermilk is not a lot, you do not have to buy a full carton juts for this unless you have other need for it. You can make your own buttermilk by mixing milk with white vinegar or lemon juice and leaving it for 10 minutes until it curdles. As for the yogurt, you can substitute it with flavored yogurt but be aware that the batter will be a bit more loose or runny because regular yogurt is not as thick as Greek yogurt. The other ingredients are the basic for pancakes.
• Texture, Taste & Flavor: The pancake is thick and soft with just the right sweetness. Do not overnight or overcook the pancake to avoid getting tough and dry. As soon as the bubble appears on top and the edge are no longer sticking to the spatula, flip it. The homemade chocolate sauce for this pancake is so decadent, it’s pure melted chocolate goodness. The double chocolate inside and out plus the doll-up of whipped cream on top made this pancake almost like a dessert for breakfast. A scoop of vanilla ice cream could easily turn this into a decadent dessert, try it.
• Make-Ahead: Pancakes can be make days ahead as long as you keep it in air-tight container and store it in the refrigerator up to a week or in the freezer up to a month. You can leave it outside your counter for 3 days but more than that, keep it in the refrigerator since this have egg. Chocolate pancake have a tendency to be dry because of the cocoa powder, this makes the shelf life not as long as regular pancake. They could get drier easily. You can microwave the pancake for few seconds before serving. Do not pour the chocolate sauce if you intend to refrigerate or freeze it. Pour the sauce when you are serving it. For best texture, serve pancake after preparing it or at least the same day.

Ingredients for Chocolate Pancake

There’s only 3 not common ingredients used for pancake here and they were used for a reason, and that reason is moisture. The first 3 ingredients below are these 3 ingredients.

• Buttermilk – Buttermilk helps produce a softer pancake. It’s acidity work with baking soda to creation a reaction that makes the pancake rise. You can make your own buttermilk by mixing the milk with 1 teaspoon lemon juice or white vinegar. Let it rest for 5 minutes until it starts to curd. You can also use plain milk to substitute if you cannot make your own buttermilk.
• Plan Greek Yogurt – Greek yogurt is being widely used now in baking to produce a soft and moist cake. The idea is the same here. Since cocoa powder makes the pancake dry, we are adding yogurt to keep the batter moist.
• Brown Sugar – brown sugar have a caramel flavor and it has more moisture compared to granulated white sugar. You can use light or dark brown sugar. Worst comes to worst, you can use white sugar if you don’t have both.
• Cocoa Powder – there’s 2 types of cocoa powder. Natural and Dutch Processed. The common sample of a natural is the brand Hershey’s, it is actually written outside of the label that it is natural. Natural cocoa powder is acidic, and since we are using baking soda we need to use natural cocoa powder for the baking soda to work properly. Although we also have the buttermilk that is acidic that could help the baking soda to work, to maximize the power of baking soda, use natural cocoa powder.
• Leavening Agent – we are using both baking powder and baking soda to help the pancake rise. The batter is quick thick and dense with the addition of yogurt, so we need all the help we could get to make the pancake rise.
• Egg – should be separated and in room temperature. Remove the egg at least 30 minutes before using it, do not use it straight from refrigerator.
• Chocolate Chips – I used the minis but the regular size chocolate chips will work too. You can also use chopped chocolate
• Vanilla Extract – just for flavoring, if you do not have it, no big deal. This pancake has so much chocolate going on.
• Salt – always add salt, the small amount makes a difference
• Chocolate Sauce – I made my own by melting chocolate, butter, milk, vanilla extract and honey. Simply melt these ingredients in the microwave. Do it on 30 seconds intervals. The butter and honey is important here. These 2 will make the sauce smooth and fluid so that you can pour it on top. It also prevents the chocolate sauce from getting rock solid. The chocolate sauce will set if you leave it for long, but it will not go back to its hard solid state which is what you want.

How to Make Chocolate Pancake

As I mentioned above, the only different thing in this process is how the egg is incorporated in the batter. The rest is the same as making regular pancake.

Start by mixing all the dry ingredients, then the wet ingredients adding only the egg yolk. Pour the wet ingredients to the dry ingredients then mix until combined. In a separate bowl, whisk the egg whites to stiff peaks then fold it to then pancake batter, do it gently as not to deflate the egg white. Cook the pancake in a a heated and grease pan, flipping once the side is set and bubbles starts to appear on top.

Meanwhile, make the chocolate sauce by melting together ingredients in a microwave. Do it in 39 seconds intervals. Adjust the consistency by adding more or less milk. Important thing to mention; if you decide to make the sauce thinner, add WARM milk. Do NOT add cold milk into the mixture as this will ruin the consistency of the sauce.

Just like that!! You now have a desert for breakfast Double Chocolate Pancake! Enjoy!

Ingredients:

• 1/2 cup All-Purpose Flour
• 2 tablespoon Cocoa Powder
• 1 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/3 teaspoon table Salt
• 4 tablespoon Brown Sugar
• 1/2 cup + 1 tablespoon Buttermilk
• 1 Egg – separated
• 1/4 cup Yogurt
• 1/3 cup mini Chocolate Chips

Chocolate Sauce:

• 1/3 cup Chocolate Chips or chopped Chocolate Chunks
• 2 tablespoon Butter
• 2 tablespoon Milk
• 1/2 teaspoon pure Vanilla Extract
• 2 tablespoon Honey
• 1 tablespoon Icing Sugar

Instructions:

1. Mix Dry Ingredients: In a bowl, sift the flour, cocoa powder, baking powder, baking soda and salt.
2. Mix Wet Ingredients: In a separate bowl, mix the buttermilk, egg yolk and yogurt.
3. Dry + Wet Ingredients: Pour the wet ingredients to the dry ingredients and mix until just combined. Do NOT over-mix.
4. tWhip the Egg White – In a separate bowl, whip the egg white until it reach the stiff peaks stage where it is glossy and white. If you turn the bowl up side down, the egg white should stay in place.
5. Add the Egg white: Add the whipped egg white to the pancake batter and carefully fold until no more egg white is visible.
6. cook the Pancake: Grease the pan with butter or oil and cook the pancake. Scoop the pancake batter onto the heated pan and wait until bubbles starts to show on top and the edge is no longer sticky. Flip and cook the other side. Transfer in a plate and brush the top with butter. Stack each piece on top of each other. Cover with towel while you cook the rest.
7. Make the Whipped Cream: this is totally optional but highly recommended. Double chocolate plus whipped cream is heaven in a white! Watch the video on how to make homemade whipped cream and get the recipe.
8. Make the Chocolate Sauce: In a microwave safe bowl, put the chocolate chips, butter, milk, honey, vanilla extract and pinch of salt. Microwave in 30 seconds interval and mix until smooth and the chocolate is completely melted. Do NOT microwave in one long duration as chocolate could burn quickly.
9. Serve: Pour the chocolate sauce on top of fur pancake and doll-up some whipped cream.

Makes 6 small pancakes or 4 medium size pancakes

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Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

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