Chocolate pancakes Recipes

Chocolate pancakes Easy Recipes


Chocolate pancakes Delicious Recipes

Chocolate pancakes Delicious Recipes


1. Basic chocolate pancakes

Time 30 minutes

Serves 4



1 cup self raising flour

1 egg

1 cup buttermilk

1 teaspoon vanilla

2 tablespoons sugar

2 tablespoons melted butter

2 tablespoons cocoa powder (unsweetened)

a quarter a teaspoon of salt


Mix flour, cocoa powder, sugar and salt then whisk gently until they are thoroughly mixed

Mix vanilla, buttermilk, butter and the egg in a bowl.

Combine the two mixtures gently but don’t overdo it to avoid incorporating too much air

Heat the pan/griddle over medium heat and put about ¼ cup full scoops of batter on it.

Flip them once and spread a little batter when they are still hot

Serve with pancake or maple syrup, berries or whipped cream


2. Double chocolate pancakes

Serves 2


2 eggs

1 quarter cup of plain flour

3 tablespoons sugar

quarter teaspoon of salt
quarter cup cocoa of powder

quarter teaspoon of vanilla

2 tablespoons melted butter

1 quarter cup of milk

half a cup of dark chocolate chips

Oil for cooking



Mix dry ingredients (flour, sugar, salt and cocoa powder) in a bowl. In a separate bowl mix eggs, milk, vanilla then add in the melted butter.

Combine the contents of the two bowls and add the chocolate chips when they are thoroughly mixed.

Lightly oil the pan/ griddle and pour ¼ cup full of batter on it and flip when bubbles appear on the centre of the pancake. It takes about 3 minutes to cook each pancake



3. Chocolate chip pancakes


Serves 6



1 quarter cup of plain flour

1 cup low fat milk

three quarters of a teaspoon of salt

2 eggs

half a cup of semisweet chocolate chips

4 tablespoons unsalted butter

1 tablespoon sugar

4 teaspoons baking powder

Butter for cooking


Combine milk and butter in a saucepan over low heat until the butter melts then let it cool a bit. 

Mix flour, baking powder, salt and sugar thoroughly then stir in the chocolate chips

Whisk eggs in a large bowl and add in the saucepan contents then also add the mixed dry ingredients

Heat the griddle over medium heat and pour ¼ cup scoops of the batter. Flip and cook until both sides are golden brown. Serve hot.


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Chocolate pancakes Easy Recipes .

Chocolate pancakes Easy Recipes .

Chocolate pancakes Easy Recipes

Chocolate pancakes Easy Recipes

Chocolate pancakes Recipe

Chocolate pancakes Recipe

Chocolate pancakes Recipes

Chocolate pancakes Recipes

Chocolate pancakes

Chocolate pancakes

Cinnamon Swirl Bundt Coffee Cake

Cinnamon Swirl Bundt Coffee Cake

Cinnamon Swirl Bundt Coffee Cake

Cinnamon Swirl Bundt Coffee Cake


2 ways to create Cinnamon Swirl Bundt Coffee Cake:


· You will need  butter that is served in room temperature.

· Prepare 1 and 1/2 cups of white sugar or brown sugar.

· 3 large sized eggs

· 1 teaspoon of vanilla extract.

· A Cup of sour cream.

· 2 and 1/2 cups of All Purpose-Flour

· 1 teaspoon of baking powder

·  1/2 cup of walnuts that have already been chopped.

· Prepare 1 tablespoon of ground cinnamon

· Add an additional ¼ cup of white sugar.

· Methods on how to prepare:

· The first step is to pre-heat the oven up to 400 degrees F or at 250 degrees Celsius, and then to grease a 10-inch Bundt pan.

· The butter and the sugar must be combined together with the help of an electric mixer and a bowl.

· It should be beat until light and fluffy; you will know that it is ready when the mixture has a lighter colour. After that, the eggs must be added one at a time, the egg should be blended well together with the butter before adding the next one.

· The third step is to mix in the vanilla evenly.

· The fourth step is to combine the baking soda, flour and baking power. This flour mixture must be added with the sour cream and then mixed.

· After the mixture has been done, it is time to add the walnuts. Make sure to mix them evenly, after doing so half of the mixture will be poured evenly onto the pan.

· After that, the remaining ¼ cup of white sugar will be added with the cinnamon.

· The cinnamon sugar will then be sprinkled on the batter in the pan. The remaining part of the cake batter will then be the filling.

· During the baking process, the oven has to be set for 8 minutes. The heat should be lowered until 350 degrees F and then an additional baking would be done for 40 minutes.

The recipe can be edited in order to contain less sugar and fat.

A lesser fat version could be created; this other recipe will have 26 percent less calories and a 33 percent reduction with the carbohydrates.


· Only 3 cups of cake flour

· 1/2 cup of butter

· 1/2 tablespoon of baking soda

· 1/2 cup of Splenda granular

· 1 large egg

· ¼ cup of egg substitute

· 2 tablespoon of vanilla

· 1/2 cup of applesauce that is unsweetened

· 2 tablespoons of vanilla

· 3 tablespoon of brown sugar

· 1/2 cup of light sour cream

· 2 tablespoon of cinnamon



· Heat the oven for up to 350 degrees using a 10-inch tube pan or preferably an angel food pan.

· After that sift the cake flour, the baking soda and the baking powder into a mixing bowl. In another bowl, mix the cream butter using an electric mixer and then add the Splenda and Granular as well as the egg.

· Add the egg substitute together with the vanilla, and then add the applesauce together with the sour cream and then mixed until smooth.

· Add the sifted flour and then set all of the ingredients.

· Create the filling, place the ¼ cup of the cake batter using a small bowl, and then add some cinnamon and sugar.

· The other half of the cake batter must be placed in the pan, top with filling and then swirled using a knife.

· Bake for 60 minutes, for 350 degrees F and use a toothpick until you see the centre.




The calories per serving are estimated at 195, with 74% of daily fat.

It has 13% saturated fat, and Cholesterol of 34 mg as well as 11% Sodium.

It will also contain potassium of 58g, carbohydrates as well as dietary fiber, protein as well as Calcium.



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Cinnamon Swirl Bundt Coffee Cake . ...

Cinnamon Swirl Bundt Coffee Cake . …

Cinnamon Swirl Bundt Coffee Cake . .

Cinnamon Swirl Bundt Coffee Cake . .

Cinnamon Swirl Bundt Coffee Cake ..

Cinnamon Swirl Bundt Coffee Cake ..

Cinnamon Swirl Bundt Coffee Cake .

Cinnamon Swirl Bundt Coffee Cake .

Cinnamon Swirl Bundt Coffee Cake dessert recipe

Cinnamon Swirl Bundt Coffee Cake dessert recipe

Cinnamon Swirl Bundt Coffee Cake easy recipe

Cinnamon Swirl Bundt Coffee Cake easy recipe

Cinnamon Swirl Bundt Coffee Cake recipe

Cinnamon Swirl Bundt Coffee Cake recipe

Chocolate Truffle Cookies

Chocolate Truffle Cookies

Chocolate Truffle Cookies

Chocolate Truffle Cookies



Preparation time: 15 minutes

Chilling bake: 10 minutes per batch


1. One and a quarter cups of soften butter

2. Two and quarter cups of confectioners’ sugar

3. One third cup of baking cocoa

4. Three eggs

5. A quarter cup of sour cream

6. One vanilla extract tablespoon

7. Two and a quarter cup of all-purpose flour

8. Two cups of semisweet chocolate

9. A quarter cup of chocolate sprinkles


1. Melt the unsweetened chocolate, the chocolate chips together with the butter in a double boiler or alternatively in a microwave. Allow the melted mixture to cool for about ten minutes before using it.

2. Beat the sugar together with eggs in a clean bowl for about two minutes. Combine the chocolate mixture with vanilla and beat.

3. Take the cocoa, baking powder, salt and flour then combine all of them before beating into the mixture of chocolate. Stir in the chocolate chips that have remained. Take the entire mixture and cover it then chill for a minimum of three hours.

4. Take away about one cup of dough. Use lightly floured hands to roll the dough into 1 inch balls. Place the balls on baking sheets that are not greased.

5. Baking at 350 degrees, allow the dough to bake for ten to twelve minutes or until they are puffed slightly then set. Cool them on a pan for about three minutes then remove the wire rack to allow them to cool completely,

6. Repeat the above procedure for the dough that is remaining. Remember to dust using confectioners’ sugar.

The yield will be about four dozen cookies.


Two cookies equals to 179 calories, 10 grams of fat, 20 milligrams of cholesterol, 72 milligrams of sodium, 22 grams of carbohydrates, 1 gram of fiber and 2 grams of protein.


To serve tasty chocolate truffle cookie pops you can insert the bottom ends of clean lollipop sticks into the balls.

To make salted chocolate truffle cookies all you have to do is to add a little sea salt into your list of ingredients. Then when using a cookies scoop to scoop and drop the balls of dough into the tray you had prepared sprinkle them with a little sea salt. Take great care not to put too much salt as this might ruin your yummy chocolate truffle cookies.

If you want a different and chunky twist in your cookies you can add three quarters cup of pistachios or toasted pecans, one third cup of sweetened coconut and a quarter cup of chopped candied.


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Chocolate Truffle Cookies .

Chocolate Truffle Cookies .

Chocolate Truffle Cookies recipe

Chocolate Truffle Cookies recipe

Peppermint Meringue

Peppermint Meringue

Peppermint Meringue

Peppermint Meringue


Peppermint Meringues are very lovely airy and light. The colours they come in are suitable for the holiday and any special even. 


• 3 table spoons of peppermint candies that are thoroughly crushed 

• 3 egg whites

• A pinch of table salt

• A cup of sugar (preferably superfine sugar).

• A teaspoon of white vinegar

• A third cup of mini chocolate chips (this is however optional).



• Preheat the oven to 3000F.

• Take the egg whites and put them into a mixture. Into it, add a small amount of salt. Start mixing the two. However, start the mixture on low speed and increase it gradually to full speed. Mix for about three minutes until it is foamy and soft.

• Having the speed at medium high, add to the mixture sugar slowly. 2 teaspoons at a time. Continue whipping the sugar and egg white mixture for several minutes and then late add vinegar. Increase the speed to high while you continue to whip the egg white until they form stiff peaks and are glossy when the whisk is lifted. This will take about five minutes.

• Fold in the peppermints that are crushed using a rubber spatula.

• Line two or three cookie sheets that are large with Silpat or parchment paper. However, when using parchment paper, put a dollop of the mixture at the four corners of the pan before you place the paper so that the parchment paper is secured in place well. Using a spoon or a pastry piping bag, add large drops of the mixture on the cookie sheets having them spaced out in an inch. If you do not have a piping bag, make one using a plastic bag and cut off the tip.

• Put the cookie sheets into the preheated oven and close its door. Before turning off the oven, wait for about a minute. Keep the oven door closed for about 3 hours. You could even leave them in the oven when you go to sleep. The peppermint meringues will cook gently with the residual heat that is in the oven.

• When you are done, the meringues will be crisp outside and airy and light inside. If they are however chewy after three hours, let them dry for some several hours.

• Store them in a container that is air tight.


Nutritional value.

• Per serving: cal. (kcal) 27, sugar (g) 6, carb. (g) 6, Riboflavin (mg) 0, Potassium (mg) 12, sodium (mg) 19, Other Carb () 1.

• The above values are based on a calorie diet of 2000.


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Molasses Cookies

Molasses Cookies

Molasses Cookie

Molasses Cookie


What are the ingredients?


· 1/2 cup of shortening

· 1 cup of brown sugar

· 1 large egg

· ¼ cup of molasses

· 2 and ¼ cups of All Purpose Flour

· 2 teaspoons of baking soda

· 1 teaspoon of ground cinnamon

· 1/2 teaspoon of ground cloves

· 1 teaspoon of ground ginger

· 1 teaspoon of rock salt

· 3 tablespoons of sugar that has been granulated

Methods on how to bake:

· The oven must be heated at 325 o F, in a large bowl, the brown sugar must be beat, after that the shortening, molasses and the egg will be combined and mixed by the electric mixer using a medium speed.

· All of the ingredients need to be stirred except for the granulated sugar.

· The dough will then be shaped using rounded tablespoonfuls into the 1 and 1/2 inch balls.

· It will be then dipped into the granulated sugar. The ungreased cookie sheet will be where the balls would be placed; the sugared sides should be up and needs to be spaced 2 inches apart.

· After creating it sugared sides, it has to be baked for at least 16 minutes or until the cookies look dry. After noticing that it is already dry, remove from cookie sheet and place the baked goods in the cooling rack.

In order to make the baking process easier, it is highly advised to buy shortening that has oblong packages that are already market to make the measuring and cutting process easier.

The inside of the measuring cup must then be sprayed with cooking spray, so that molasses will not easily slide out of the cup.

Nutritional Facts:

The calories for one cookie are estimated at 160 calories, the 60 calories comes from the fat. The cholesterol is estimated at 10 mg, while the sodium is at 135 mg. The total presence of carbohydrates in the mixture is at 22g.

It does not contain dietary fibers but has 1g of Protein; it also contains 6% of Iron.




Another recipe for Molasses is in the form of the Chewy Molasses.


· 2 teaspoons of baking soda

· 2 c ups of all purpose flour

· 1/2 tbs. ground cinnamon

· 1 tbs. Of ground ginger

· 3/4 tbs. Of ground cardamom

· 1/2 tbs. Of kosher salt

· 1 egg

· 1/2 cup or 1 stick of unsalted melted butter

· 1/2 cup of sugar that is granulated

· 1/3 cup of light or dark molasses

· ¼ cup of dark brown sugar

· Raw sugar for rolling use


· Preheat oven at 375 and then add cinnamon, ginger, cardamom, salt and baking soda in the bowl.

· Combine the, egg, granulated sugar, molasses, and brown sugar using a medium bowl.

· Put the sanding sugar in the shallow bowl, then scoop and dough out the tablespoon and then roll it into balls, chill it for 20 minutes.

· Roll in the sugar and put on the 2 parchment lines baking sheets, make sure they are spaced 2” apart.

· Bake the cookies, rotate the baking sheets halfway through the process until the cookies are puffed and cracked on the edges.

Nutritional Facts:

One serving of cookie will contain 80 calories; it will have 12 g of dietary fiber, 6g of protein and sodium mg of 120.


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