These soft, pillowy and fluffy Chocolate Pancakes with fresh berries and cream can never go wrong!
These pancakes came to life last December on Christmas. Wintery morning, festive feels, stocked up berries and Cream Cheese led me into making these, with much persuasion from my brother (who is die heart fan of Strawberries).
All that was left to do was whip up my go-to Pancake recipe with twist of chocolate in it and in about half an hour, we both were in food coma.
A few weeks back, I updated this picture as a throwback to wintery mornings and cravings. I was quite surprised for the number of feedbacks I got and request for the recipe. So, here you go.
WHAT YOU NEED:
Flour - 1 cup Cocoa Powder - 1/4 cup (for intense chocolate flavour) Baking Powder - 1 1/2 teaspoons
Baking Soda - 1/2 teaspoon
Salt - a pinch
Castor Sugar - 1/4 cup
Milk - 1/2 cup
Buttermilk - 1/2 cup
Melted Butter - 2 tablespoons
Vanilla Extract - 1/2 teaspoon
Chocolate chips (optional) - 2 tablespoons
DIRECTION:
- Whisk together all the dry ingredients (flour, cocoa powder, sugar, baking powder, baking soda & salt) in a large mixing bowl.
- In a separate bowl, whisk milk, buttermilk, melted butter and vanilla together.
- Add the wet ingredients to the flour mixture and make a smooth Pancake batter. DO NOT OVERMIX.
- Put a flat pan on a medium high flame and rub a few drops of butter on the surface of the pan.
- Using ladle, pour pancake batter on the pan (add choco-chips now) and let it cook till small bubbles form and edges seem done. Now flip and cook for about a minute.
- Pancakes will come out soft and fluffy. Serve warm with your choice of toppings.
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