Decadent and fluffy these double chocolate pancakes could be served for breakfast or dessert. Rich chocolate cakes topped with fresh strawberries and your favorite nuts these pancakes pair perfectly with a cup of joe or a glass of vino!
1 cup unbleached all-purpose flour, sift after measured
2 tsp. baking powder
3 tbs. granulated sugar
¼ tsp. salt
¼ cup unsweetened cocoa powder
1 cup milk
2 tbs. butter, melted
¼ tsp. vanilla extract
1 whole egg + 1 egg white
½ cup mini chocolate chips
maple syrup, or your favorite syrup
Preheat griddle over medium heat.
Dice strawberries and chop pecans and peanuts and set aside in separate bowls.
In a small pan, add 2 tbs. of butter and melt over low heat. Set aside.
Wet Ingredients: In a mixing bowl add 1 whole egg + 1 egg white and whisk vigorously until foamy/ frothy. Add milk, vanilla extract, and butter and whisk until combined.
Dry Ingredients: In a mixing bowl sift flour, baking powder, and cocoa powder. Add sugar and salt and mix with a large fork until combined. Create a well in the center of the bowl and add the wet ingredients and chocolate chips. With a spatula mix and fold just until combined, small lumps are ok they will cook out. *Remember not to over mix batter this will result in rubbery pancakes. *If batter is too thick, add 1 tbs. of milk.
Lightly oil your griddle and add a tablespoon of batter, making as many as your griddle will allow in batches.
To assemble: Lightly butter pancakes (optional), then stack (as many as you like) mini pancakes on a plate, place a pile of diced strawberries and nuts on top. Sprinkle with powder sugar and drizzle syrup over top. Enjoy!
Adriana’s Time Saving Tip: 1. Pre-measure dry ingredients and place in airtight container. 2. Dice the strawberries and chop the nuts the night before. Place in an airtight container. Refrigerate strawberries after dicing.