If you want a weekend brunch that feels a bit more special than the usual short stack, these light, chocolate-flecked pancakes fit the bill. The batter relies on beaten egg whites along with a single yolk, which gives the finished pancakes an airy, tender crumb. Finish the stack with a warm, deeply chocolaty maple syrup for a dish that is unapologetically indulgent.
Info
- Cook time: 35 minutes
- Total time: 35 minutes
- Yield: 4 to 6
Ingredients
Cocoa-Maple Syrup
- 1/2 cup pure maple syrup
- 1/3 cup heavy cream
- 4 ounces semisweet chocolate, finely chopped
- 2 tablespoons unsalted butter
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon packed light brown sugar
- A pinch of salt
- 1/2 teaspoon pure vanilla extract
Pancake Batter
- 1 1/2 cups all-purpose flour
- 1/3 cup confectioners’ sugar, plus extra for dusting
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg yolk plus 3 egg whites
- 4 tablespoons unsalted butter, melted, plus extra for the pan
- 1 teaspoon pure vanilla extract
- 1/2 cup semisweet chocolate chips
Instructions
- Start the syrup. In a medium saucepan set over medium-low heat, stir together the maple syrup, heavy cream, chocolate, butter, cocoa powder, brown sugar and salt. Whisk occasionally as it cooks until the chocolate has melted and the mixture looks smooth, roughly 3 minutes. Should it begin to simmer, turn the heat down to low. Add the vanilla, then hold the syrup over the lowest heat, stirring now and then.
- Prep for the pancakes. Heat the oven to 200˚F and line a baking sheet with parchment paper. Set a large griddle, or one or two large nonstick skillets, over medium-low heat to warm. In a large bowl, whisk together the flour, confectioners’ sugar, cocoa powder, baking powder and salt. In a medium bowl, whisk the milk, egg yolk, melted butter and vanilla. Using a mixer on medium-high speed, beat the 3 egg whites in another large bowl until stiff peaks form, about 2 minutes.
- Bring the batter together. Pour the milk mixture into the flour mixture and whisk only until combined, leaving a few small lumps; avoid overmixing. Fold in roughly one-third of the beaten egg whites, then gently fold in the rest until no large streaks remain, taking care not to overwork the batter and knock out its air.
- Cook the pancakes. Coat the griddle with 1 to 2 teaspoons butter. For each pancake, pour 1/4 cup batter, scatter chocolate chips over the top and cook until bubbles appear on the surface and the underside is lightly browned, about 3 minutes. Turn and cook until the second side is set and the pancake is just cooked through, 1 to 2 minutes more. Transfer to the baking sheet and hold in the oven while you cook the rest. Repeat with the remaining batter and chips, adding butter to the pan as needed and lowering the heat if the pancakes brown too fast.
- Serve. Divide the pancakes among plates, give the syrup a stir, dust the pancakes with confectioners’ sugar and spoon the syrup over the top.
