Why mix wet and dry ingredients in separate bowls?

So we have the opportunity to mix ingredients well before combining them together. Once liquid mixes with flour, gluten starts forming and you'll need to mix the batter with as few strokes as possible. We need to avoid over-mixing so gluten cannot develop a strong tightly-wound network that leaves less space for air pockets that make pancakes rise.

Why let pancake batter rest?

Have you ever noticed that the second batch of pancakes comes out better than the first batch? It's because the batter had time to rest. When batter sits, dry ingredients can absorb more liquid and smooth out the lumps. Even hydration results in lighter, fluffier pancakes.

How do I know when my griddle is done preheating?

Flick drops of cold water onto the surface of the griddle. If they just sit there without evaporating, the griddle is too cool. If they immediately disappear the griddle is too hot. If the droplets immediately sizzle and dance before evaporating, the griddle is preheated and ready to go.

Can I use buttermilk for chocolate pancakes?

Yes, you can. Buttermilk will give your chocolate pancakes a subtle tang, if that's the flavor you're after. Additionally, buttermilk will increase the leavening effect of the baking powder so the pancakes will be taller and fluffier with a more tender crumb.

How to make super fluffy pancakes?

For super fluffy pancakes, separate the egg (yolk and whites). Use the yolk as part of the wet ingredients. Then separately whip the egg whites into a light foam. When combining wet and dry ingredients together, blend the foam into the mixture.

How to make pancakes with crispy edges?

A thinner batter is needed for pancakes to have crispy edges. Add a bit more milk to thin out the batter.

Chocolate Pancakes | Super Fluffy

Chocolate Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

Author: Denay DeGuzman
Total Time: 25 Minutes
Yield: 8 Pancakes 1x

Description

These fluffy double chocolate pancakes are homemade IHOP Chocolate Chocolate Chip Pancakes. They’re light and tender with a crisp edge, soft center, and rich chocolaty flavor.

Ingredients

Units Scale

Double Chocolate Pancakes

1 1/2 cups whole milk, at room temperature
1 large egg, at room temperature
4 tablespoons (1/4 cup) butter, melted and cooled
1 1/2 teaspoons pure vanilla extract
1 3/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
3 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup mini chocolate chips
Non-stick cooking spray, for greasing the pan

Optional Garnishes

Powdered sugar
Mini chocolate chips
Whipped cream
Fresh fruit, at room temperature
Maple syrup, warm (or chocolate ganache)

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Instructions

In a large mixing bowl, whisk together egg, milk, melted butter and vanilla. In a separate mixing bowl, whisk together flour, cocoa powder, granulated sugar, baking powder and salt.
Add dry ingredients to wet ingredients. Mix lightly – just until no large dry lumps remain. The batter does not need to be perfectly smooth. Do not overmix. Add mini chocolate chips to the batter. With a rubber spatula, gently fold them in. Again, do not overmix.
Let pancake batter rest for at least 10 minutes (up to 30 minutes).
Heat a large nonstick griddle over medium heat. Lightly grease pan with non-stick cooking spray.
Ladle batter onto the grill with a 1/4 measuring cup. Cook until bubbles on the surface pop and form holes that stay open (about 2 to 3 minutes). Flip the pancakes. Cook until set and cooked through (about 1 to 2 minutes). Briefly remove pan from heat between batches.

Equipment

Copper Whisk

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Batter Bowls

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Lodge Cast Iron Griddle

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Rubber Spatula

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Notes

The temperature of ingredients is important: The egg and milk should be at room temperature. The melted butter should be warm, not hot. When the batter comes together under optimum conditions, it can develop the proper structure it needs for fluffy pancakes.

Non-stick Cooking Spray: This is the easiest way to grease a griddle. But if you don’t have this on hand, lightly wipe down the pan with a paper towel that has cooking oil on it. You don’t need much. Butter can also be used, but it can be a bit tricky to make sure it doesn’t burn.

Prep Time: 5 Minutes
Rest Time: 10 Minutes
Cook Time: 10 Minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Find it online: https://www.confettiandbliss.com/chocolate-pancakes/