Indulge your taste buds with a breakfast experience like no other! Imagine sinking your teeth into fluffy, yeast-raised chocolate chocolate chip pancakes that are not only delicious but also a delightful twist on a classic favorite. Perfect for a cozy weekend brunch or a special occasion, these pancakes are sure to impress family and friends alike. With a rich chocolate flavor and gooey chocolate chips in every bite, you'll want to keep this recipe on repeat. Ready to elevate your pancake game? Let’s dive into the delicious details!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 packet active dry yeast
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 1/2 cups warm milk
- 2 large eggs
- 1/2 cup chocolate chips
- Butter for cooking
Instructions
- In a large mixing bowl, combine warm milk (around 110°F) with active dry yeast. Let the mixture sit for 5-7 minutes until it becomes foamy, indicating the yeast is activated.
- In a separate bowl, whisk together all-purpose flour, cocoa powder, sugar, and salt until well combined and no lumps remain.
- Add the eggs to the yeast mixture and whisk thoroughly to integrate completely.
- Gradually pour the dry ingredients into the wet ingredients, stirring gently until a smooth batter forms. Be careful not to overmix, as this can make the pancakes tough.
- Cover the bowl with a clean kitchen towel and let the batter rest in a warm, draft-free area for 45-60 minutes. The batter will rise and become slightly bubbly, indicating fermentation.
- After resting, gently fold in the chocolate chips, distributing them evenly throughout the batter.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter.
- Using a 1/4 cup measuring cup, pour batter onto the heated surface, leaving space between each pancake.
- Cook until bubbles form on the surface and edges look dry, approximately 2-3 minutes. Flip and cook the other side for an additional 1-2 minutes until golden brown.
- Transfer cooked pancakes to a warm plate and cover with a clean towel to keep them soft.
- Repeat the cooking process with remaining batter, adding butter to the pan as needed.
- Serve warm with additional chocolate chips, whipped cream, or maple syrup as desired.
Tips
- Activate Your Yeast: Ensure that your warm milk is around 110°F for optimal yeast activation. Too hot can kill the yeast, while too cold won't activate it properly.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently until just combined. Overmixing can lead to tough pancakes, so be careful!
- Rest the Batter: Allowing the batter to rest for 45-60 minutes is crucial for achieving that light and airy texture. This fermentation process enhances the flavor and texture of the pancakes.
- Perfect Cooking Temperature: Keep your skillet or griddle at medium heat. If it’s too hot, the pancakes will burn on the outside while remaining raw inside.
- Use a Measuring Cup: For uniform pancakes, use a 1/4 cup measuring cup to pour the batter onto the skillet. This ensures even cooking and perfect portion sizes.
- Keep Them Warm: As you cook each pancake, transfer them to a warm plate and cover them with a clean towel to keep them soft and warm until serving.
- Garnish Wisely: Serve your pancakes with extra chocolate chips, whipped cream, or a drizzle of maple syrup for that extra touch of decadence!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 12g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 95mg
