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strawberry sauce weight Strawberries chocolate syrup unsalted butter baking powder cocoa brown sugar milk egg chocolate chips
Viewed: 53 - Published at: 8 years agoIngredients
- FOR THE STRAWBERRY SAUCE:
- 6 ounces, weight Strawberries, Fresh Or Frozen
- 1/4 cups Maple Syrup
- Chocolate Syrup, For Drizzling On Top (optional)
- FOR THE PANCAKES:
- 1 Tablespoon Unsalted Butter, Melted, Plus Extra For Griddle
- 1/4 cups Flour
- 1/4 cups Whole Wheat Pastry Flour
- 1 teaspoon Baking Powder
- 2 Tablespoons Cocoa Powder
- 1 Tablespoon Brown Sugar
- 1/2 cups Milk
- 1/4 teaspoons Vanilla
- 1 whole Egg Yolk
- 24 whole Chocolate Chips (approximately)
Method
- 1. Melt a tablespoon of butter on a griddle or non-stick skillet over low heat. When melted, set aside.
- 2. In a small saucepan, combine the strawberries and maple syrup over low heat. Cook for 8-9 minutes, or until the strawberries break down and a thick syrup forms. When done, set aside.
- 3. Meanwhile, make the pancakes. In a small bowl, whisk together the flours, baking powder, cocoa powder, and brown sugar. In another small bowl, whisk together the milk, vanilla, egg yolk, and melted butter.
- 4. Add the wet ingredients to the dry and stir to combine lightly, but be careful not to over mix.
- 5. Heat the skillet over medium high heat and add another small pat of butter. Once the griddle or skillet is hot, use a 1/4 cup measure to scoop the batter into the skillet, making make 4 pancakes. Sprinkle the chocolate chips evenly over all 4 pancakes. As soon as bubbles appear on the top side of each pancake, flip the pancakes and continue cooking until browned and done on the other side. Serve with the strawberry sauce and chocolate syrup.
- Notes:
- - Feel free to use 1/2 cup all-purpose flour instead of a blend of regular and whole wheat pastry flour.
