Double click on the picture!
I've made these brownie batter pancakes a few times now, and have tried different variations so I can tell you what I've liked best. As written, the recipe called for spelt flour, but I never have that on hand, so I've used all-purpose and whole wheat pastry flour. I really couldn't tell much of a difference between those batches. I've only made them with dairy milk (1% I think), but a friend used nondairy and had good results. For me, the one big distinction was in using applesauce versus oil. It's only 1 1/2 tablespoons so I didn't expect the difference, but I definitely preferred the pancakes made with oil. That's not to say the ones made with applesauce were bad, I just found the texture on the gummy side. No worries - I loaded that batch up with chocolate sauce and called them dessert. When I used oil, I didn't think these needed anything else, I just threw on the few raspberries you see in the picture for color.
Brownie Batter Pancakes
adapted just slightly from Chocolate-Covered Katie
1/4 cup all-purpose (or whole wheat pastry) flour
1/4 teaspoon baking powder
1 tablespoon Dutch-process cocoa powder
1 tablespoon plus 1 teaspoon sugar
1/16 teaspoon salt
1 1/2 tablespoons canola (or vegetable) oil
1 teaspoon vanilla extract
5 tablespoons milk (dairy or nondairy both work)
In a medium bowl, whisk together the flour, baking powder, cocoa powder, sugar and salt. Add the oil, vanilla and milk and beat just until combined.
Spray a medium skillet (I strongly recommend using a nonstick pan for this recipe) with cooking spray and set it over medium-low heat. When the pan is warm, ladle about 1 1/2 tablespoons of batter into the pan for each pancake. Spread gently into a circle. Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to gently flip the pancakes and cook on the second side until cooked through. Repeat until you've used all the batter.
Makes about 5 small pancakes
You might also like:
Cake Batter Pancakes
Best Buttermilk Pancakes
Gingerbread Pancakes
LinkWithin
I've made these brownie batter pancakes a few times now, and have tried different variations so I can tell you what I've liked best. As written, the recipe called for spelt flour, but I never have that on hand, so I've used all-purpose and whole wheat pastry flour. I really couldn't tell much of a difference between those batches. I've only made them with dairy milk (1% I think), but a friend used nondairy and had good results. For me, the one big distinction was in using applesauce versus oil. It's only 1 1/2 tablespoons so I didn't expect the difference, but I definitely preferred the pancakes made with oil. That's not to say the ones made with applesauce were bad, I just found the texture on the gummy side. No worries - I loaded that batch up with chocolate sauce and called them dessert. When I used oil, I didn't think these needed anything else, I just threw on the few raspberries you see in the picture for color.
Brownie Batter Pancakes
adapted just slightly from Chocolate-Covered Katie
1/4 cup all-purpose (or whole wheat pastry) flour
1/4 teaspoon baking powder
1 tablespoon Dutch-process cocoa powder
1 tablespoon plus 1 teaspoon sugar
1/16 teaspoon salt
1 1/2 tablespoons canola (or vegetable) oil
1 teaspoon vanilla extract
5 tablespoons milk (dairy or nondairy both work)
In a medium bowl, whisk together the flour, baking powder, cocoa powder, sugar and salt. Add the oil, vanilla and milk and beat just until combined.
Spray a medium skillet (I strongly recommend using a nonstick pan for this recipe) with cooking spray and set it over medium-low heat. When the pan is warm, ladle about 1 1/2 tablespoons of batter into the pan for each pancake. Spread gently into a circle. Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to gently flip the pancakes and cook on the second side until cooked through. Repeat until you've used all the batter.
Makes about 5 small pancakes
You might also like:
Cake Batter Pancakes
Best Buttermilk Pancakes
Gingerbread Pancakes
LinkWithin
I like that they're bite sized :)
I'm the one gettin' the raspberries!
mmmm wonderful!
dope!
Omg that's amazing!!
mmm
gna gnam
Brilliance... I shall commence making them at once.
I think I'm going to faint from imagining what it would taste!
has anyone tried these? Are they worth doing ?
I have and they were a hit. Yummy!
neat =)
onomnomnomnom
I could so eat that!
Could you upload the recipe please :)
Pancakes and brownies sound like the perfect combination!
Can u please load the. Recipe for me
Double click on the picture! I've made these brownie batter pancakes a few times now, and have tried different variations so I can tell you what I've liked best. As written, the recipe called for spelt flour, but I never have that on hand, so I've used all-purpose and whole wheat pastry flour. I really couldn't tell much of a difference between those batches. I've only made them with dairy milk (1% I think), but a friend used nondairy and had good results. For me, the one big distinction was in using applesauce versus oil. It's only 1 1/2 tablespoons so I didn't expect the difference, but I definitely preferred the pancakes made with oil. That's not to say the ones made with applesauce were bad, I just found the texture on the gummy side. No worries - I loaded that batch up with chocolate sauce and called them dessert. When I used oil, I didn't think these needed anything else, I just threw on the few raspberries you see in the picture for color. Brownie Batter Pancakes adapted just slightly from Chocolate-Covered Katie 1/4 cup all-purpose (or whole wheat pastry) flour 1/4 teaspoon baking powder 1 tablespoon Dutch-process cocoa powder 1 tablespoon plus 1 teaspoon sugar 1/16 teaspoon salt 1 1/2 tablespoons canola (or vegetable) oil 1 teaspoon vanilla extract 5 tablespoons milk (dairy or nondairy both work) In a medium bowl, whisk together the flour, baking powder, cocoa powder, sugar and salt. Add the oil, vanilla and milk and beat just until combined. Spray a medium skillet (I strongly recommend using a nonstick pan for this recipe) with cooking spray and set it over medium-low heat. When the pan is warm, ladle about 1 1/2 tablespoons of batter into the pan for each pancake. Spread gently into a circle. Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to gently flip the pancakes and cook on the second side until cooked through. Repeat until you've used all the batter. Makes about 5 small pancakes You might also like: Cake Batter Pancakes Best Buttermilk Pancakes Gingerbread Pancakes LinkWithin
......tried to paste the whole thing but it wouldn't fit
I've made these brownie batter pancakes a few times now, and have tried different variations so I can tell you what I've liked best. As written, the recipe called for spelt flour, but I never have that on hand, so I've used all-purpose and whole wheat pastry flour. I really couldn't tell much of a difference between those batches. I've only made them with dairy milk (1% I think), but a friend used nondairy and had good results. For me, the one big distinction was in using applesauce versus oil. It's only 1 1/2 tablespoons so I didn't expect the difference, but I definitely preferred the pancakes made with oil. That's not to say the ones made with applesauce were bad, I just found the texture on the gummy side. No worries - I loaded that batch up with chocolate sauce and called them dessert. When I used oil, I didn't think these needed anything else, I just threw on the few raspberries you see in the picture for color. Brownie Batter Pancakes adapted just slightly from Chocolate-Covered Katie 1/4 cup all-purpose (or whole wheat pastry) flour 1/4 teaspoon baking powder 1 tablespoon Dutch-process cocoa powder 1 tablespoon plus 1 teaspoon sugar 1/16 teaspoon salt 1 1/2 tablespoons canola (or vegetable) oil 1 teaspoon vanilla extract 5 tablespoons milk (dairy or nondairy both work) In a medium bowl, whisk together the flour, baking powder, cocoa powder, sugar and salt. Add the oil, vanilla and milk and beat just until combined. Spray a medium skillet (I strongly recommend using a nonstick pan for this recipe) with cooking spray and set it over medium-low heat. When the pan is warm, ladle about 1 1/2 tablespoons of batter into the pan for each pancake. Spread gently into a circle. Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to gently flip the pancakes and cook on the second side until cooked through. Repeat until you've used all the batter. Makes about 5 small pancakes You might also like: Cake Batter Pancakes Best Buttermilk Pancakes Gingerbread Pancakes LinkWithin
Well heck just copied the bottom half and the top half printed again. Just double click on the picture LOL!!!
Looks too pretty to eat!
Om nom nom... I want these
I just made these for my boys but I substituted the cocoa powder with Jay Robb chocolate whey powder. They are bangin! Yumm!
follow me please
Ow, damn.. Looks soooo good. YUM!