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Double chocolate pancakes

The difference between pancakes and pancakes? The pancakes are very thin while the pancakes are very thick. It’s like a cake in a pan (the translation from English “pan-cake”!).

Double chocolate pancakes


Since you are already measuring the buttermilk in a measuring cup, you can add the egg yolk and melted butter to it and mix with a fork. One less bowl to wash!
  1. In a large bowl, combine the flour with the cocoa, half the sugar (15 ml / 1 tbsp), baking powder, baking soda and salt. To book.
  2. In a small bowl or measuring cup (see note), combine buttermilk with melted butter and egg yolk. To book.
  3. In a third bowl, beat the egg white with an electric mixer until it becomes frothy. Gradually add the remaining sugar (15 mL / 1 tbsp) and whisk until semi-stiff peaks form. To book.
  4. Add the buttermilk mixture to the dry ingredients, mixing with a spatula just enough to moisten the dry ingredients. Add the egg white and chocolate, folding gently with a spatula. Let stand 10 minutes.
  5. In a large non-stick skillet or a butter-brushed crepe maker over medium heat, cook 3 to 4 pancakes at a time, with 45 ml (3 tbsp.) Of batter for each. When the pancakes are golden brown and bubbles begin to form on the surface, i.e. after about 3 minutes, gently turn them using a spatula. Continue cooking until the second side is golden and the pancakes are cooked through, about 1 minute.
  6. Serve with custard, chocolate sauce or maple syrup, if desired.
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