Chocolate pancakes Recipes

Chocolate pancakes Easy Recipes

 

Chocolate pancakes Delicious Recipes

Chocolate pancakes Delicious Recipes


 

1. Basic chocolate pancakes


Time 30 minutes



Serves 4

 


Ingredients


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



Method

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


Ingredients

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

 


Method

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

 

Ingredients

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



Method

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


Chicken Enchiladas Recipe

Chicken Enchiladas Easy Recipe

 

Chicken Enchiladas Yummy Recipe

Chicken Enchiladas Yummy Recipe


 

Preparation of Chicken Enchiladas can be a simple task once you are equipped with the right recipe.

 

NUTRITIONAL FACTS OF CHICKEN ENCHILADAS.

Has about 220 calories which gives your body additional energy.

Chicken enchiladas also contains vitamin C and vitamin A

 

TIME FOR COOKING: 1 HR 20 MIN

1 hour for preparation and 20 minutes for baking.

 

 

INGREDIENTS

Pepper and salt.

3 table spoons of vegetable oils

1 1/2 boneless chicken-breast

2 tablespoons of garlic powder

2 tablespoons of cumin powder

1 teaspoon of Mexican-spice blend

1 chopped red onion

2 minced cloves garlic

1 cup of thawed frozen-corn

5 canned whole-green chiles that are seeded and chopped coarsely.

4 canned chipotle-chiles that are minced and seeded.

1 can (28 ounce) of stewed tomatoes.

A half teaspoon of all-purpose flour.

16 corn-tortillas.

One and a half cups of canned enchilada sauce.

A cup of shredded cheddar and jack-cheeses

Garnish: chopped-scallions, tomatoes (chopped) and sour cream.

 

 

METHOD

Coat a large sauté-pan with vegetable oil. Season the chicken with pepper and salt.

Brown the chicken over heat (medium), allowing each side 7 minutes or until the chicken is no longer pink.

Sprinkle chicken with garlic powde, Mexican spices and cumming powder before turning. Remove the chicken and transfer it intoplatter. Let it cool.

Saute garlic and onion in drippings of the chicken until it is tender. Add chiles and corn. Stir for some time to combine. Add the canned tomatoes and sauté for 1 minute.

Tear your chicken-breasts apart by use of hand to shredded pieces. Then add the shredded-chicken to saute pan, mix with vegetables. Dust this mixture with flour.

Microwave tortillas for 30 seconds on high. This will soften them and make them elastic. Coat bottoms of 2 pans with a dipper of enchilada sauce. Use a large-shallow bowl to dip the tortilla in enchilada sauce to coat lightly.

Spoon ¼ cup of chicken-mixture in each of the tortilla. Place eight enchiladas in every pan with the seam side facing down. Top up with the remaining cheese and enchilada sauce.

Bake for at least 20 mins in a preheated 300 degree F oven until the cheese melts completely. Garnish with cilantro, sour-cream, chopped-tomatoes and scallion before serving.

Its best Served with beans and Spanish-beans.

 

 

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