Check out this recipe for hot chocolate pancakes! (2024)

FAQs

How to make chocolate chip pancakes without burning the chocolate? ›

Here are two easy ways to avoid that. Stir the chips into the batter. Adding the chips directly to the batter distributes them more evenly and protects them, too. The pancake batter acts as a barrier between the hot skillet and the heat-sensitive chips, keeping them from burning.

I used 4 cups of Nido milk powder, 2 1/4 cups of Coffeemate, 2 cups and a little over 1/4 cup of Nesquik chocolate milk powder and a little less than 1/2 cup of powdered sugar. This made a total of 9 cups of Hot Chocolate Mix for me. Initially I used 1/3 cup of this mix for a little less than a cup of boiling water.

You may have undercooked them or not used enough fat to cook them properly. Alternatively, the batter may be of the correct consistency but you may have used too much of it for each pancake. Batter which is too thick can also make the pancake difficult to roll or fold.

Pancake lovers' biggest complaint when adding water instead of milk is that the flavor seems to change. Pancakes aren't as richly flavored with water. There are a few ways to improve your batter when you've used water, including: Add extra butter.

You sure can! Instead of water, you can use any kind of milk, including almond milk and coconut milk, to mix up the pancake batter.

In short, you can use hot chocolate powder as a cocoa powder substitute in a pinch, but you may not experience the depth of flavour you want. Because most brands of hot chocolate powder include sugar or sweetener, you may wish to reduce the amount of sugar you add to your baking recipe.

To make hot chocolate with dry milk, you will need 1/4 cup of dry milk powder, 2 tablespoons of cocoa powder, 2 tablespoons of sugar, and 1 cup of hot water. Start by mixing the dry milk powder, cocoa powder, and sugar in a mug.

Cocoa Powder: Hot chocolate starts with cocoa powder, which provides a chocolatey flavour. However, hot chocolate mix is distinct from plain cocoa powder, as it often contains added sugar, powdered milk, and sometimes additional flavourings like vanilla or spices.

What happens if you overmix pancake batter? ›

Overmixing pancake batter can cause your flapjacks to deflate, for two main reasons. The stirring or whisking motion may cause the batter's air bubbles to pop, and can also cause too much gluten to develop. Air and small amounts of gluten are both essential in developing the ideal pancake texture.

Put your microwave at 50% power and put a bowl of chocolate chips in for 30 seconds at a time. Check on it between intervals, stirring until smooth. If you see some small clumps, try to stir them into the chocolate before microwaving again.

Double Boil Method

When you melt chocolate, you want to be delicate to achieve that creamy texture. The double boil is a safe and simple way to keep your melting chocolate from burning and clumping.

In a double-boiler

As soon as the chocolate starts to melt, keep stirring with a spatula and remove it from the heat as soon as it is smooth. Tip: to prevent the chocolate from overheating, only melt three quarters of the total amount, then add the rest chopped up, and stir until melted.

Be sure you are adding and heating a fat before adding your batter. Butter will add the best flavor, but butter can burn at a fairly low temperature, so, mix a few drops of avocado or vegetable oil into the butter in your pan to avoid burning your pancake.