Chocolate Pancakes with Raspberries Recipe
These American-style pancakes are for those who believe chocolate in the morning is a good idea – so, most of us. In the USA, breakfasts like this often appear on special occasions such as birthdays or Mother’s Day. The combination of cocoa and raspberries makes the pancakes both dessert-like and pleasantly fruity.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
Ingredients
- wheat flour - 200 g
- cocoa powder real, unsweetened - 2 tablespoons
- baking powder - 2 teaspoons
- sugar - 3 tablespoons
- salt - 0.25 teaspoons
- milk - 280 ml
- egg - 1 piece
- vegetable oil for the batter - 2 tablespoons
- dark chocolate chopped into small pieces - 50 g
- fresh or frozen raspberries - 150 g
- vegetable oil for frying - 2 tablespoons
- maple syrup or honey for serving, optional
Main Ingredient:
wheat flour
Preparation
- In a bowl, mix the flour, cocoa, baking powder, sugar, and salt until evenly combined.
- In a second bowl, combine the milk, egg, and 2 tablespoons of oil, whisking with a fork until smooth.
- Pour the wet ingredients into the dry and stir with a spoon just until combined; the batter can remain slightly lumpy.
- Add the chopped chocolate and gently fold it into the batter.
- Heat a pan with a little oil over medium heat. Spoon about 2 tablespoons of batter per pancake onto the pan.
- Place a few raspberries on top of each pancake, gently pressing them into the batter.
- Cook for 2–3 minutes on the first side, until bubbles appear on the surface and the edges start to set. Flip and cook for another 1–2 minutes, until the pancakes are cooked through.
- Serve immediately, topped with extra raspberries and drizzled with maple syrup or honey, if you like them sweeter.
Storage
In fridge:
2 days
Freezing:
Yes
Store cooled pancakes in an airtight container in the fridge for up to 2 days, or freeze with baking paper between layers. Reheat gently in a dry pan or toaster oven before serving.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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