Mini Double Chocolate Pancakes
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.