Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Chocolate Pancakes
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- #14069
Chocolate pancakes are a delicious and indulgent breakfast treat. They're perfect for a special occasion or weekend brunch. Buttercream frosting is the perfect finishing touch.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
5 reviews
1 comment
ingredients
3/4 cup butter, melted
3/4 cup cocoa powder
2 cups flour
1/2 teaspoon salt
4 eggs
1 1/2 cup sugar
2 teaspoons vanilla extract
1/4 cup milk, or as needed
1/2 cup buttercream frosting
directions
In a small bowl, mix together the melted butter and cocoa powder.
In another bowl, stir together the flour and salt.
In a large bowl, beat together the eggs, sugar, and vanilla. Mix well. Stir in the butter mixture. Add the flour mixture and mix until smooth. Add the milk. Add additional milk if needed to get the right consistency.
Heat a greased skillet over medium heat. Add the batter using a 1/4 cup measure, being careful not to crowd the pancakes. Cook until bubbles form, about a minute, then flip the pancakes over and cook until browned.
Serve the pancakes spread with buttercream frosting.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 5, 2013
Adding a cup of milk to this would have been a disaster. I added maybe 1/3 cup just to get a thinner consistency. Just go by feel when adding it. I think maybe the size of the eggs matter too? Not sure what everyone else was using but when a recipe just says "eggs" I've always been told to use large eggs. This is a tasty recipe. Rich, but that's what my kids love lol.
May 9, 2010
well, i tried this recipe, which i was thinking was risky because of the negative comment, for mothers day. i wanted to make the ultimate chocolate pancakes for my choco-holic mom. after i mixed everything together it was not so good looking and i was beginning to doubt it. like the advice given i added a cup of milk to it, and for more chocolate, hersheys special dark chocolate bars which i chopped up and put into the mix. i have say that a cup of milk is WAY TOO MUCH. i would probably go with about a half a cup. at first i did two pancakes and they were like paper thin. so i added about a half cup of flour. they were a bit better after that. they did taste amazing though. i added some toppings that were strawberries, strawberry syrup, and whipped cream. i deffinitly think that ill use this recipe again.
The recipe only calls for 1/4 cup of milk. Another reviewer said to add a cup which will not yield the right consistency if the recipe is followed.
February 14, 2009
I read all the comments before trying this recipe. This is actually a good one. Before I even added the milk, my batter, although thick, was just fine. Because, when I make packaged buttermilk pancakes, the batter is about just as thick. It just means your pancake is puffier and fluffier. But, I took the advice of adding additional milk (I did 1/2 cup and yogurt) and the pancakes turned our beautiful. My whole family enjoyed it, including my 2 and 1 yr olds.
January 31, 2009
Terrible!!! Something is missing from this recipe. The batter is very, very thick and taste like flour. I added about a cup of milk and 1 teaspoon of baking soda...still disgusting! Don't waste your eggs and milk on this recipe!
Maybe you missed an ingredient? You definitely shouldn't have needed to add a cup of milk.
I, too, had to add about a cup of milk in order to make this recipe to a pancake-able batter. Until I did, I was frying cow patties. Once I did, though, everyone enjoyed them plain, saying they tasted like dry fudge.
August 31, 2006
I cooked these on a grittle at 300 degrees F. I also added a splash of milk to the batter to thin it out a bit. I ate these with whipped cream, and they were some of the best pancakes I've ever had!