Chocolate Pancakes with Chocolate Syrup

Chocolate pancakes filled with mini chocolate chips and topped with chocolate syrup.

PREP TIME COOK TIME TOTAL TIME

15 mins 15 mins 30 mins

COURSE CUISINE SERVINGS

Breakfast American 4

INGREDIENTS
For the Chocolate Pancakes:
1 cup all purpose flour (120g)
6 tbsp. unsweetened cocoa powder
1 tbsp. baking powder
¼ tsp. salt
¼ cup sugar
1 large egg
1 cup whole milk
¼ cup sour cream
2 tbsp. melted butter
⅓ cup mini chocolate chips
additional butter for greasing pan
1 cup whipped cream
1 cup fresh raspberries

For the Chocolate Syrup:

¼ cup heavy cream
1 tbsp. light corn syrup
¾ cup mini chocolate chips

INSTRUCTIONS
1. Begin by making the Chocolate Syrup:
2. In a small saucepan, heat the cream and corn syrup until barely simmering. Remove from the heat and
stir in the chocolate chips. Stir until they're completely melted and smooth. This can be reheated in the
microwave, stirring at ten second intervals until heated through.
3. Next, make the Chocolate Pancakes:
4. Sift together the flour, baking powder, salt, sugar, and cocoa powder into a large bowl.
5. In a second, smaller bowl whisk together the egg, milk, and sour cream. Then, stir this into the flour
mixture. Mix just until no flour streaks remain. Stir in the melted butter, and then the chocolate chips.
6. Heat a non-stick griddle or skillet over medium heat, and melt a tablespoon of butter. Ladle a few
tablespoons of batter onto the skillet. When bubbles appear, flip your pancakes. Add more butter, as
necessary, and cook the rest of the pancakes.
7. Top the pancakes with whipped cream, raspberries, and the chocolate syrup.

Tried this recipe?

Let us know how it was!