↞ recipe box start page
Category: Pancakes
Prep Time: Cook Time: Total Time:
For the Chocolate Espresso Pancakes
2 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup cocoa powder
1 teaspoon freshly grated orange zest
1/2 cup semi-sweet chocolate chips
4 tablespoons unsalted butter, melted
2 large eggs, *separated (separating is optional, but will give a lighter texture and keep the pancakes from being too rich---although true chocoholics won't mind the richness)
1 1/2 cups buttermilk
1/2 cup brewed espresso or strong coffee
1 tablespoon coffee liqueur, optional
1 teaspoon pure vanilla extract
For the Raspberry Coulis
2 1/2 cups raspberries, fresh or frozen
1/4 cup granulated sugar
1 teaspoon fresh squeezed lemon juice
Garnishing, Optional
Freshly whipped cream
Vanilla ice cream
A few sprigs of mint
Fresh raspberries
In a large mixing bowl, sift together first 6 pancake ingredients; stir in orange zest and chocolate chips. In a separate bowl combine butter, egg (*yolks), buttermilk, espresso, vanilla and liqueur; whisk well. Pour wet ingredients into dry ingredients and whisk until just combined. Do not over-mix. In a clean bowl, whip *egg whites until fluffy. Gently fold egg whites into batter, taking care not to deflate the whites (do not fully incorporate whites into batter, some streaking is okay). Heat a well-seasoned, cast-iron skillet or griddle to medium.
Meanwhile, combine raspberries, sugar and lemon juice in a blender; blend until smooth. Pour coulis through a fine, wire mesh strainer, pushing mixture against the bottom and sides with a rubber spatula until all of the liquid runs through and nothing but seeds remain (discard raspberry seeds). Brush a thin layer of butter on hot skillet or griddle. Using a 1/3-cup scoop (a measuring cup or ice-cream scoop work well here), portion out each pancake and pour onto griddle. When pancake edges begin to set, gently flip each pancake and cook for another minute or so, until edges are set all the way around; take care not to overcook the pancakes (you may want to test 1 or 2 before cooking too many at once).
When cooked, serve pancakes with freshly whipped cream or vanilla ice cream if desired, topping all with raspberry coulis. If desired, garnish with a sprig of mint and additional fresh raspberries.
Yield: approximately 12 pancakes
view more member recipes
CHOCOLATE ESPRESSO PANCAKES WITH RASPBERRY COULIS
view my recipes
print
save
Category: Pancakes
Prep Time: Cook Time: Total Time:
For the Chocolate Espresso Pancakes
2 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup cocoa powder
1 teaspoon freshly grated orange zest
1/2 cup semi-sweet chocolate chips
4 tablespoons unsalted butter, melted
2 large eggs, *separated (separating is optional, but will give a lighter texture and keep the pancakes from being too rich---although true chocoholics won't mind the richness)
1 1/2 cups buttermilk
1/2 cup brewed espresso or strong coffee
1 tablespoon coffee liqueur, optional
1 teaspoon pure vanilla extract
For the Raspberry Coulis
2 1/2 cups raspberries, fresh or frozen
1/4 cup granulated sugar
1 teaspoon fresh squeezed lemon juice
Garnishing, Optional
Freshly whipped cream
Vanilla ice cream
A few sprigs of mint
Fresh raspberries
In a large mixing bowl, sift together first 6 pancake ingredients; stir in orange zest and chocolate chips. In a separate bowl combine butter, egg (*yolks), buttermilk, espresso, vanilla and liqueur; whisk well. Pour wet ingredients into dry ingredients and whisk until just combined. Do not over-mix. In a clean bowl, whip *egg whites until fluffy. Gently fold egg whites into batter, taking care not to deflate the whites (do not fully incorporate whites into batter, some streaking is okay). Heat a well-seasoned, cast-iron skillet or griddle to medium.
Meanwhile, combine raspberries, sugar and lemon juice in a blender; blend until smooth. Pour coulis through a fine, wire mesh strainer, pushing mixture against the bottom and sides with a rubber spatula until all of the liquid runs through and nothing but seeds remain (discard raspberry seeds). Brush a thin layer of butter on hot skillet or griddle. Using a 1/3-cup scoop (a measuring cup or ice-cream scoop work well here), portion out each pancake and pour onto griddle. When pancake edges begin to set, gently flip each pancake and cook for another minute or so, until edges are set all the way around; take care not to overcook the pancakes (you may want to test 1 or 2 before cooking too many at once).
When cooked, serve pancakes with freshly whipped cream or vanilla ice cream if desired, topping all with raspberry coulis. If desired, garnish with a sprig of mint and additional fresh raspberries.
Yield: approximately 12 pancakes
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chocolate Espresso Pancakes With Raspberry Coulis
by sgre52160
2 cups all-purpose flour 3 tbsp sugar 1 tsp salt 1 tsp baking powder 1/2 tsp baking soda 1/2 cup cocoa powder 1 tsp freshly grated orange zest 1/2 cup semi-sweet chocolate chips 4 tbsp unsalte
by sgre52160
2 cups all-purpose flour 3 tbsp sugar 1 tsp salt 1 tsp baking powder 1/2 tsp baking soda 1/2 cup cocoa powder 1 tsp freshly grated orange zest 1/2 cup semi-sweet chocolate chips 4 tbsp unsalte
Baked Brie With Raspberry Coulis For Two
by sgre52160
1 small wheel brie, cut in half horizontally 2 sheets phyllo dough, cut in half 1/4 cup clarified butter 1/4 cup sweetened raspberry puree (seedless) Place a half sheet of the phyllo on a flat s
by sgre52160
1 small wheel brie, cut in half horizontally 2 sheets phyllo dough, cut in half 1/4 cup clarified butter 1/4 cup sweetened raspberry puree (seedless) Place a half sheet of the phyllo on a flat s
Meyer Lemon Ricotta Pancakes With Macerated Strawberry Coulis
by sgre52160
Strawberry coulis: 1quart strawberries, topped and quartered 1/2 cup sugar 1/2 cup orange juice Pancakes: 2 cups flour 3/4 cup sugar 1/2 tsp salt, plus a pinch for egg whites 1 heaping
by sgre52160
Strawberry coulis: 1quart strawberries, topped and quartered 1/2 cup sugar 1/2 cup orange juice Pancakes: 2 cups flour 3/4 cup sugar 1/2 tsp salt, plus a pinch for egg whites 1 heaping
Key Lime Yogurt Cake With Raspberry Coulis Ribbon - Ina Garten
by sgre52160
1 1/2 cups flour 2 tsp baking powder 1/2 tsp salt 1 cup plain yogurt 1 1/3 cups sugar, divided 3 extra-large eggs 2 tsp grated key lime zest 1/2 tsp pure vanilla extract 1/4 cup vegetable oil
by sgre52160
1 1/2 cups flour 2 tsp baking powder 1/2 tsp salt 1 cup plain yogurt 1 1/3 cups sugar, divided 3 extra-large eggs 2 tsp grated key lime zest 1/2 tsp pure vanilla extract 1/4 cup vegetable oil
Dark Chocolate Espresso Kissed Brownies With Chocolate Mascarpone Frosting
by sgre52160
Brownie: Nonstick cooking spray 1/2 cup unsalted butter 1 cup granulated sugar 1/2 cup dark cocoa powder (recommended: Hershey's Special Dark Cocoa)* 4 1/2 teaspoons instant espresso powder
by sgre52160
Brownie: Nonstick cooking spray 1/2 cup unsalted butter 1 cup granulated sugar 1/2 cup dark cocoa powder (recommended: Hershey's Special Dark Cocoa)* 4 1/2 teaspoons instant espresso powder
view more member recipes
related CDKitchen recipes
Chocolate Covered Espresso Beans
Espresso Ganache
Cookies 'n' Cream Frappe
Chocolate Pasta Fruit Sauce
Raspberry Sauce
Chocolate Mousse With Chipotle Caramel Sauce
Cappuccino Muffins With Espresso Cream Cheese Spread
Crustless Chocolate Raspberry Cheesecake
Bittersweet Chocolate Blackout Cookies
Cool Chocolate Coffee Shake