EGGLESS FLUFFY CHOCOLATE PANCAKES
Chocolate Pancake Batter
- 270 g (1 cup + 2 tbsp) milk room temperature
- 10 g (2 tsp) white vinegar or lemon juice
- 40 g (3 tbsp) unsalted butter melted
- 50 g (1/4 cup) sugar
- 150 g (1+1/4 cups) all purpose flour
- 35 g (1/4 cup) unsweetened cocoa powder
- 1/4 tsp salt
- 6 g (1+1/4 tsp) baking powder
- 4 g (3/4 tsp) baking soda
- 160 g (2/3 cup) whipping cream or heavy cream
- 100 g (3,5 oz) bittersweet chocolate
Chocolate Pancake Batter
- In a small bowl, place milk, vinegar and mix; let it rest for about 10-15 minutes, it will curdle.
- In a large bowl sift together flour, sugar, cocoa powder, salt, baking powder, baking soda and mix until well combined.
- Add melted butter into the milk mix and mix until combined.
- Pour milk mix into the sifted flour mix and mix until combined, but be careful: don't overmix, it's ok if you see some small lumps.
- Cover and let it rest until heat the pan.
- Heat a nonstick pan over medium heat for few minutes.
- Grease the pan with butter and absorb the excess with a kitchen paper.
- Use 1/3 cup (80 ml) to take the batter and pour it into the hot pan.
- Flip pancake when the top bubbles and the batter on top is still runny and not too firm.
- Cook the other side for about 50 seconds or until the inside is done (don't cook too much your pancakes or they will turn out less fluffy).
- Place whipping cream and chopped chocolate into a small pitcher and microwave just until chocolate is melted (check about every 20 seconds). If you don't have microwave, you can place chopped chocolate and whipping cream into a heat proof bowl and melt over bain-marie.
- Mix well until chocolate ganache is smooth and there aren't chocolate lumps.
- Pour warm chocolate ganache on top of pancakes and serve it.
If you’ve found very strange using vinegar in this recipe, don’t worry, it’s just a simple way to make buttermilk at home! So you can use buttermilk, if you have it in your refrigerator, instead of vinegar and milk.
You can also use lemon juice instead of vinegar, surely you won’t taste the vinegar (or lemon) in the end.
The vinegar (or buttermilk) acidity is very important in this recipe, so don’t use regular milk without vinegar or lemon juice. It reacts with baking soda (basic) creating carbon dioxide and giving fluffiness and rising to your pancakes.
I’ve never tried to use vegetable milk, but I’m sure you can use it without any problem if you want to veganize this recipe. I think that almond or coconut milk will taste great in these chocolate pancakes!
Your pancake batter should be not too runny but not too thick. The consistency is very important for the fluffiness of your pancakes!
The flour you are using could absorbs less or more liquid than mine (every Country has slightly different flour and the different brands get different results), so check to get a batter like mine: the recipe video will be very helpful to get the perfect batter consistency!
The cooking and flipping time are also very important when you make pancakes to get fluffy and moist crumbs with perfect rised pancakes.
I preheat my nonstick pan at medium heat for few minutes (about 3 minutes), then I grease it with butter and absorb the excess.
I cook the first side of my pancake until I can see bubbles on top and the batter on top is stil a bit runny and not dry, this will give you a perfect rising! So wait to flip when you see bubbles, but don’t wait too much until the top is dry or your pancakes won’t rise too much and will be less fluffy.
After you flipped your pancakes, don’t over cook it: you should just wait until the center is done. Don’t cook too much or it won’t be moist!
If your pancakes turn out less tall or less rised than mine, these could be the reasons:
- your batter was too runny and needed a bit more flour;
- you needed a bit more baking powder (maybe it was expired or open for too long);
- you cook too much your pancakes and flip them too late!