Espresso Chocolate Chip Pancakes. Eat while hot so the chocolate is all gooey! Not sure what went wrong, I followed this recipe exactly. The pancakes were very flat and egg-y, almost like crepes.
Sprinkle a few chocolate chips evenly over the uncooked surface of the pancake.
When bubbles form in the batter and leave a brief hole when they pop, flip the pancake and let brown on the other side for about.
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Eat while hot so the chocolate is all gooey! Not sure what went wrong, I followed this recipe exactly. The pancakes were very flat and egg-y, almost like crepes.
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Ingredients requirements - Espresso Chocolate Chip Pancakes:
- Prepare 1 tbsp - butter.
- You need 1 cup for +2tbsp flour.
- Prepare 2 tsp of baking powder.
- Prepare 2 tbsp of powdered sugar.
- Give 1 pinch salt.
- Give 1 cup of buttermilk.
- Prepare 2 large - eggs.
- Need 1/4 cup of mini chocolate chips.
- Require 1 tsp for instant espresso powder.
- You need of espresso glaze.
- Require 1 cup for powdered sugar.
- You need 3 tsp for buttermilk.
- You need 2 tsp for instant espresso powder.
A protein packed pancake with two of my favourite things, chocolate and espresso!! Mini chocolate chips turn your breakfast pancakes into a special treat. Recipe courtesy of Gale Gand, Julia Moskin, and Rick Tramonto. Mini chocolate chips make these pancakes extra special.
Espresso Chocolate Chip Pancakes step by step:
- Heat a griddle or large skillet over medium heat with 1 tablespoon of butter. Let melt..
- In a medium bowl, whisk together the flour, baking powder, sugar, espresso powder and salt. In a small cup, whisk together the buttermilk and egg. Pour this liquid into the dry ingredients and stir until just combined, do not over-mix. Lumps are fine..
- Check the griddle for heat: you should be able to hold your hand a few inches from the surface for 5 seconds. Ladle heaping ¼ cups of pancake batter on the griddle. Immediately sprinkle with mini chocolate chips..
- Let pancakes cook on one side until bubbles form around the edges, and the underside is brown when you peek at it. Flip the pancakes, and cook another few minutes until done..
- While the pancakes cook, make the glaze: whisk together the powdered sugar and buttermilk until a runny sweet sauce perfect for drizzling over pancakes forms. Just before serving, stir in the espresso powder. I wait to stir in the powder before serving so that the espresso granules stay crispy. I love the bite. But, if you would prefer a smoother sauce, stir the espresso powder in with the sugar..
- To serve, divide the pancakes between two plates and drizzle with espresso glaze. Dig in..
To up the ante, try one of the easy variations for chocolate chip pecan pancakes or Top these chocolate chip pancakes with maple syrup, cane syrup, or a dessert sauce. The pancakes are the perfect breakfast for a birthday morning. These Mocha Chip Pancakes with Espresso Syrup with coffee give breakfast a decadent charm. I'm contributing my dark and moody Mocha Chip Pancakes, with ground coffee, warm molten chocolate speckled throughout, and a generous drizzle of black espresso syrup. I've called these chocolate chip oatmeal cookie pancakes for a very plain reason: That's exactly what they taste like.
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