Chocolate-Pecan Pancakes

Surprise everyone at the dinner table with a stack of fluffy chocolate pancakes; they're especially good drizzled with hot fudge sauce.

  • Prep:
  • Total Time:
  • Servings: 4
Chocolate-Pecan Pancakes

Source: Everyday Food, September 2005

Ingredients

  • 1 cup all-purpose flour, (spooned and leveled)
  • 1/3 cup granulated sugar
  • 1/3 cup Dutch-process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips
  • 1/4 cup chopped pecans
  • 4 tablespoons vegetable oil
  • Confectioners' sugar (optional)
  • Hot fudge sauce (optional)

Directions

  1. Preheat oven to 225 degrees. In a large mixing bowl, whisk together flour, granulated sugar, cocoa, baking powder, and salt. In another bowl, whisk together milk, egg, melted butter, and vanilla; pour over flour mixture, whisking to combine. Fold in chocolate chips and pecans; let batter stand until slightly thickened, 5 to 10 minutes.

  2. In a large nonstick skillet, heat 1 tablespoon oil over medium heat until a water droplet sizzles; swirl to coat bottom of pan with oil. Reduce heat to medium-low. Spoon four small mounds (1 heaping tablespoon each) of batter into skillet. Cook until bubbles appear in center, 3 to 4 minutes. With a thin spatula, flip pancakes; continue cooking until set, 3 to 4 minutes more.

  3. Transfer to a baking sheet; cover loosely with foil; place in oven to keep warm. Repeat with remaining oil and batter in three more batches (adjust heat as necessary to avoid overbrowning).

  4. Stack 4 pancakes on each plate, sprinkling each layer with confectioners' sugar, if desired. Serve immediately, drizzled with hot fudge sauce, if desired.

Reviews

Be the first to comment!

Related Topics