Bobby Flay’s Double-Chocolate Pancakes
Updated October 14, 2015
Craig Lee for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 large eggs
1 tablespoon granulated sugar
2 tablespoons dark brown sugar
1 ¼ to 1 ¾ cups buttermilk
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon instant espresso or coffee powder
2 teaspoons baking powder
½ teaspoon kosher salt
3 ½ ounces semisweet chocolate, finely chopped
1 tablespoon or so neutral oil, like canola
Raspberries, for serving
Salted caramel sauce, warmed, for serving
Nutritional analysis per serving (4 servings)
99 grams carbs; 120 milligrams cholesterol; 634 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 12 grams saturated fat; 24 grams fat; 6 grams fiber; 667 milligrams sodium; 14 grams protein; 56 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 250 degrees.
- Step 2
In a small bowl, whisk together eggs, sugars, 1 ¼ cups buttermilk, the melted butter and the vanilla extract.
- Step 3
In a medium bowl, sift together flour, cocoa powder, coffee powder, baking powder and salt.
- Step 4
Add the egg mixture to the flour mixture and whisk until combined. Add remaining buttermilk if mixture is too thick. Fold in the chocolate and allow to sit for 10 to 15 minutes.
- Step 5
Heat a large griddle or cast-iron pan over medium heat. Brush with the neutral oil and allow it to get hot. Drop ¼-cup portions of the batter onto the griddle and cook until bubbles begin to rise to the surface, approximately 2 minutes, then flip and cook for another minute or two. As pancakes are ready, place them on a baking sheet and keep them warm in the oven.
- Step 6
Serve stacked, with raspberries and drizzled with warm caramel sauce.
Private Notes
Comments
I cannot let my 12 year old find this recipe. It is well within her cooking capabilities.
Danger, Will Robinson, Danger.
"Watching the effect of the sugar and chocolate on a sleepy child is its own sort of joy...." What about the espresso powder?!?! This will definitely wake kids up after a sleepover. Make sure they get out of your house soon after eating!
Should work fine! Usually when adapting pancake recipes to waffle, I add a tablespoon of extra melted butter and I separate the eggs. The whites I beat to stiff peaks and fold in just before waffle-ing.
I followed the recipe to the letter except for two changes. I added about 1/4 of buttermilk. The mixture was far too thick. (I live in the desert, baking tends to need more moisture in recipes.) My fruit delivery has also gone bad to my dismay... If you need more moisture beyond the recipe add regular milk otherwise the recipe tastes sour or bitter, you NEED the fruit sweetness to balance the barely sweet chocolate and SALTED caramel sauce.
Oh boy this was good. The look on my son’s face when I told him he could put caramel sauce on his chocolate pancakes was worth the espresso and chocolate fueled wrestling match between the kids we have to endure.
Excellent! I subbed whole wheat flour for nutrition and just made sure to use almost 2 C buttermilk. I also decided not to stir in the chocolate chips but just added a few to each pancake when I got the batter on the griddle. Not super sweet, didn’t feel especially unhealthy with the use of the whole wheat flour. Served w maple syrup and some butter. Excellent.