Cake for Breakfast: Chocolate Pancakes

I know.  

I’m sorry.

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Chocolate pancakes? What was I thinking? 

Sweet, fluffy, and intensely chocolatey, these are about as close to cake as pancakes get. Imagine a pancake-shaped cupcake, and you’ve got the idea. Except that these apparently qualify as breakfast. 

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To make them more breakfast-like, we skipped the chocolate sauce the original recipe recommends (!) and ate them with blood orange salad (recipe below).

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I hate to say it, but they probably would have been good with a bit of whipped cream too. 

Chocolate Pancakes
These are probably too decadent for a regular breakfast. But if you’re looking to impress someone - your valentine, maybe? - I think you’re on the right track. 
Adapted from Gourmet
Makes 4 servings*

½ cup unsweetened cocoa powder
1¼ cup all-purpose flour
1 cup sugar
½ tsp baking soda
1/8 tsp salt
2 large eggs
1 large egg yolk
¾ cup buttermilk, well-shaken**
¼ cup vegetable oil
1 tsp vanilla
butter for pan 

1. In a large bowl, sift together cocoa powder, flour, sugar, baking soda and salt. 


2. In a medium-sized bowl, whisk together eggs, egg yolk, buttermilk, vegetable oil, and vanilla.


3. Pour wet ingredients into dry ingredients and stir until batter is moistened but not totally smooth. Don’t overmix, or your pancakes will be tough!  


4. Heat a non-stick frying pan over medium-low heat. Melt a bit of butter in the pan, ladle a scant 1/4 cup of batter into pan for each pancake (I used a small ice cream scoop) and spread batter out a little bit. Leave a bit of room between pancakes so that you have room to manoeuvre your spatula. Cook over medium-low*** until edges look dry and tops are covered in bubbles. Flip and cook until bottoms are browned. Keep cooked pancakes warm on a baking sheet in a 200°F oven. 



*I’d say it makes enough for 6-8 people. We made 18 smallish pancakes, ate nine between the three of us, and were totally stuffed. 
**Next time, I would add an extra tablespoon or two of buttermilk, as the batter was quite thick and took quite a while to cook through. 
***Don’t be tempted to turn up the heat. Because the batter is thick (see note above), cooking over higher heat will result in pancakes with burnt bottoms and raw centres. 

Blood Orange Salad
Inspired by smittenkitchen and epicurious 


Cut top and bottom off of two blood oranges and stand upright. With a sharp knife, working from top to bottom, remove peel and pith. Cut peeled oranges 1/4-inch thick crosswise. Drizzle slices with 1 tsp honey, gently stir and let sit while you cook pancakes. 

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