Incredibly fluffy and light chocolate pancakes that taste exactly like classic pancake with eggs!These pancakes are the best ever, if you love chocolate you have to try them! With the luscious chocolate ganache on top, they are absolutely decadent and irresistible.They are not too sweet, so you can perfectly taste the chocolate flavor.I've used two bowls for preparing them: one for the liquid ingredients and one for the dry ingredients, but you can use just one bowl! Just remember to let rest the milk with vinegar for about 10 minutes, then you can add melted butter and incorporate the dry ingredients directly into the liquid ones.The milk and vinegar mix is very helpful for making soft and fluffy pancakes. You can also use lemon juice instead of vinegar. The mix made with milk and an acidic ingrient - like vinegar or lemon juice - is the easiest way to make homemade buttermilk. Of course you can substitute milk + vinegar with the same amount of buttermilk.I think that chocolate ganache is the perfect way for topping chocolate pancakes, but surely you can serve them with your favourite topping, like whipped cream, fresh fruits or just a simple powdered sugar sprinkle. If you have never tried to match coffee with chocolate, I suggest to try adding a bit of instant coffee powder into your chocolate pancake batter or in the chocolate ganache: it will be simply amazing!
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).
Chocolate Ganache
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.
Video
Notes
You can store leftovers in the fridge for 2 days or in freezer for about 2 months.Serve your pancakes at room temperature or slightly warm (without ganache) using a toaster, a non stick pan or a microwave.