Chocolate PANCAKEs
Suatu sore, anakku minta dibikinin pancake. Jarang2 sy bikin pancake sore2, biasanya pagi u/ sarapan. Ya udah... sekalian lah nyoba resep baru. Biasanya sy bikinnya pake resep andalan 'original pancake'. Kali ini sy bikin chocolate pancake dari resep aslinya Chocolate Pecan Pancake- nya Martha Stewart. Ternyata hasilnya... amazing. Empuk~spt normalnya pancake, tapi krn rasa chocolate jadi mirip bgt chocolate cake. Kalo disusun dan diantaranya dikasi butter cream akan mirip bgt cake tipis2 gitu. Satu hal yg menarik, kayagnya besok2 kalo lg pengen chocolate cake, resep ini bisa dijadikan alternatif. Bikinnya cepet dan hasilnya akan cukup u/ sekedar memuaskan keinginan 'sesaat' :)))
Serves 4
Surprise everyone at the dinner table with a stack of fluffy chocolate pancakes;
they're especially good drizzled with hot fudge sauce.
1 cup all-purpose flour (spooned and leveled)
1/3 cup granulated sugar
1/3 cup Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 large egg
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup mini chocolate chips *
1/4 cup chopped pecans **
4 tablespoons vegetable oil
Confectioners sugar (optional)
Hot fudge sauce (optional) ***
1. Preheat oven to 225°. In a large mixing bowl, whisk together flour, granulated sugar, cocoa, baking powder, and salt. In another bowl, whisk together milk, egg, melted butter, and vanilla; pour over flour mixture, whisking to combine. Fold in chocolate chips and pecans; let batter stand until slightly thickened, 5 to 10 minutes.
2. In a large nonstick skillet, heat 1 tablespoon oil over medium heat until a water droplet sizzles; swirl to coat bottom of pan with oil. Reduce heat to medium-low. Spoon four small mounds (1 heaping tablespoon each) of batter into skillet. Cook until bubbles appear in center, 3 to 4 minutes. With a thin spatula, flip pancakes; continue cooking until set, 3 to 4 minutes more.
3. Transfer to a baking sheet; cover loosely with foil; place in oven to keep warm. Repeat with remaining oil and batter in three more batches (adjust heat as necessary to avoid overbrowning).
4. Stack 4 pancakes on each plate, sprinkling each layer with confectioners sugar, if desired. Serve immediately, drizzled with hot fudge sauce, if desired.
Note: After cooking each batch of pancakes, wipe the skillet with a damp paper towel; this will help prevent the next batch from turning too brown.
* Sy gak pakai, pernah bikin pancake pake chocolate chips--
alhasil dia tergosong2 di dasar pancake.
** Sy ganti kacang mete. Dipanggang dulu dan dicacah kasar.
*** Sy pake maple syrup (males bikinnya)
Surprise everyone at the dinner table with a stack of fluffy chocolate pancakes;
they're especially good drizzled with hot fudge sauce.
1 cup all-purpose flour (spooned and leveled)
1/3 cup granulated sugar
1/3 cup Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 large egg
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup mini chocolate chips *
1/4 cup chopped pecans **
4 tablespoons vegetable oil
Confectioners sugar (optional)
Hot fudge sauce (optional) ***
1. Preheat oven to 225°. In a large mixing bowl, whisk together flour, granulated sugar, cocoa, baking powder, and salt. In another bowl, whisk together milk, egg, melted butter, and vanilla; pour over flour mixture, whisking to combine. Fold in chocolate chips and pecans; let batter stand until slightly thickened, 5 to 10 minutes.
2. In a large nonstick skillet, heat 1 tablespoon oil over medium heat until a water droplet sizzles; swirl to coat bottom of pan with oil. Reduce heat to medium-low. Spoon four small mounds (1 heaping tablespoon each) of batter into skillet. Cook until bubbles appear in center, 3 to 4 minutes. With a thin spatula, flip pancakes; continue cooking until set, 3 to 4 minutes more.
3. Transfer to a baking sheet; cover loosely with foil; place in oven to keep warm. Repeat with remaining oil and batter in three more batches (adjust heat as necessary to avoid overbrowning).
4. Stack 4 pancakes on each plate, sprinkling each layer with confectioners sugar, if desired. Serve immediately, drizzled with hot fudge sauce, if desired.
Note: After cooking each batch of pancakes, wipe the skillet with a damp paper towel; this will help prevent the next batch from turning too brown.
* Sy gak pakai, pernah bikin pancake pake chocolate chips--
alhasil dia tergosong2 di dasar pancake.
** Sy ganti kacang mete. Dipanggang dulu dan dicacah kasar.
*** Sy pake maple syrup (males bikinnya)
Hot Fudge Sauce
Makes 1 1/2 cups
1/4 cup light corn syrup
6 ounces semisweet chocolate, broken or cut into small pieces
3/4 cup heavy cream
1. In a small saucepan, combine corn syrup and chocolate. Stir over medium-low heat until smooth, 4 to 5 minutes. Remove from heat.
2. Whisk in heavy cream until smooth. Serve right away, or let cool to room temperature before transferring to an airtight container. (Sauce can be refrigerated for up to 3 weeks. To serve, warm over low heat or in microwave.)
Makes 1 1/2 cups
1/4 cup light corn syrup
6 ounces semisweet chocolate, broken or cut into small pieces
3/4 cup heavy cream
1. In a small saucepan, combine corn syrup and chocolate. Stir over medium-low heat until smooth, 4 to 5 minutes. Remove from heat.
2. Whisk in heavy cream until smooth. Serve right away, or let cool to room temperature before transferring to an airtight container. (Sauce can be refrigerated for up to 3 weeks. To serve, warm over low heat or in microwave.)
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