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Before you jump to Fluffy chocolate pancake recipe, you may want to read this short interesting healthy tips about Treats that give You Power.
Healthy eating helps bring about a feeling of health and wellbeing. When we eat more healthy foods and less of the unhealthy ones we generally feel much better. A little bit of pizza will not make you feel as healthy as eating a fresh green salad. Sometimes it’s tough to find wholesome foods for treats between meals. You can spend several hours at the food market searching for the perfect snack foods to make you feel healthy. Why not try some of the following healthy snacks the next time you need some extra energy?
Probably the most popular snack foods is natural yogurt. The fact is, many individuals will substitute a container of yogurt for a healthy lunch-something we really do not recommend. You can not beat yogurt when it comes to a healthy snack though. It is a protein-rich supply of healthy nutritional vitamins. Yogurt is often eaten to help maintain the digestive system considering that it is so easily digestible by most people. Easy hint: choose unsweetened yogurt and add in walnuts or flaxseeds. This reduces your sugar absorption without reducing the taste of your snack.
There are lots of healthy treats you can choose that don’t involve a lot of preparation or searching. When you make the determination to be healthy, it’s uncomplicated to find what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to fluffy chocolate pancake recipe. You can cook fluffy chocolate pancake using 10 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Fluffy chocolate pancake:
- Use INGREDIENTS for 18cm Pancake
- Use 80 g Egg Whites (about 2 Eggs)
- Take 30 g Sugar
- You need 40 g Egg Yolks (about 2 Eggs)
- Take 2 g Vanilla Essence
- Provide 55 g Flour
- Prepare 10 g Cocoa Powder
- Prepare 8 g Baking Powder
- Prepare 48 g Vegetable Oil
- Provide 60 g Milk
Steps to make Fluffy chocolate pancake:
- Prepare an 18cm bottom-removable round cake pan and cover the inside with parchment paper (If you don't have parchment paper, you can use regular paper).
- Whisk together the flour, cocoa powder and baking powder and sift. Set aside until use.
- Beat the egg yolk in a medium mixing bowl. Add the vanilla essence and milk and whisk well.
- With an electric mixer fitted with a wire whip, beat the egg whites on high speed in a large mixing bowl. Add the sugar gradually and whip until the mixture is fluffy and stiff. Change the mixer speed to medium and keep mixing for 1 min (to equalize the size of bubbles). Move to a large mixing bowl.
- Pour the egg yolk mixture into the whipped egg whites (meringue) and mix with a spatula until half-mixed.
- Add the flour mixture to the wet mixture and mix with a spatula until you can't see the flour any more.
- Add the vegetable oil to the mixture and mix well.
- Heat a large skillet at low temperature and coat with butter. Place the sponge cake pan upside down into the skillet. Pour the mixture into the mold and cover the mold with a lid. Cook for 35 min or until bubbles appear on the surface.
- Remove the cake pan and parchment paper. Flip the pancake with a spatula to cook the other side.
- Serve with whipped cream, fruits, chocolate sauce etc…
And too much gluten will result in a tough, chewy pancake. Take chocolate ganache disc straight from the freezer and place on top of the batter and press in down to the center. Put another layer of batter over the top. Beat eggs, milk, and vanilla in another bowl; mix in the melted butter. Pour the wet ingredients into the dry, and mix just until combined.
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