Giant Chocolate and Strawberry Pancakes
Ingredients
For the Pancakes:
- Dry Ingredients:
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Wet Ingredients:
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter (cooled slightly)
- 1 teaspoon vanilla extract
- Add-Ins:
- 1/2 cup chocolate chips (optional)
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Chocolate Sauce:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
For Garnish:
- Whipped cream
- Fresh strawberries
Instructions
- Prepare the Strawberry Topping:
- In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Stir well and let sit for at least 15 minutes, until the strawberries release their juices.
- Make the Pancake Batter:
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. If desired, fold in the chocolate chips. Be careful not to overmix the batter; it’s okay if there are a few lumps.
- Cook the Pancakes:
- Preheat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- For each pancake, pour about 1/2 cup of batter onto the skillet. Use the back of a spoon to spread the batter into a large, even circle.
- Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Flip and cook for another 1-2 minutes, until cooked through.
- Transfer the cooked pancakes to a warm oven while you finish cooking the remaining batter.
- Prepare the Chocolate Sauce:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Remove from heat and add the chocolate chips. Let sit for a minute, then whisk until smooth and glossy.
- Assemble the Pancakes:
- Stack the pancakes on a serving plate. Spoon the strawberry topping over the pancakes, letting the juices soak in.
- Drizzle the warm chocolate sauce over the top.
- Garnish and Serve:
- Top with a dollop of whipped cream and additional fresh strawberries.
- Serve immediately and enjoy!
Tips:
- For extra indulgence, consider adding a scoop of vanilla ice cream on top.
- If you prefer a less sweet version, you can reduce the amount of sugar in the pancake batter and strawberry topping.
- Make sure not to overmix the pancake batter to keep the pancakes fluffy.
