Spongy and fluffy pancake prepared with flour, cocoa powder, egg, milk, and butter. Chocolate pancakes are a perfect breakfast to serve during the weekend. Check other pancake recipes in my blog:

• Eggless pancake
• Banana pancake
• Strawberry pancake
• Chocolate chip pancake

Ingredients:

Yields around 7 to 8 pancake

• 1 cup – All purpose flour
• 2 tbsp – Cocoa powder
• 2 tbsp – Sugar
• 1 tsp - Baking Powder
• 1/2 tsp - Baking Soda
• 1 no - Egg
• 1-1/4 cup – Milk (room temperature)
• 2 tbsp - Unsalted Butter( melted and cooled)
• 1/8 no – Cinnamon
• Salt to taste

Preparation method:

1. Take a mixing bowl, add all purpose flour, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon, mix well thoroughly.
2. Add egg, melted butter and milk to the flour mixture and slowly whisk without forming any lumps. Batter should be of pouring consistency.
3. At this point, the batter can rest for up to 30 minutes. Heat a pan, add little butter and pour 1/4 cup of batter per pancake onto the pan. Allow them to cook both sides till golden brown.Tasty chocolate pancake is ready and serve hot with maple syrup.

Notes:

• Always cook pancake in medium flame. If you cook pancake on high flame, then the inner part of the pancake may not cook well.
• You can keep the prepared flour in the refrigerator for next day.
• You can always replace all purpose flour with whole wheat flour .
• Consistency of pancake batter should be like dosa batter not too thick nor too thin.
• Once mixed, you can let the batter sit for 30 minutes or so. The longer it sits, the fluffier the pancakes are.