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Before you jump to Fluffy chocolate pancake recipe, you may want to read this short interesting healthy tips about Nutritious Power Treats.
We are very mindful that having healthy foods can help us truly feel better within our bodies. When we eat more healthy foods and a lesser amount of of the detrimental ones we usually feel much better. Eating more vegetables helps you feel better than eating a piece of pizza. Sometimes it’s difficult to find healthier foods for treats between meals. Shopping for goodies can be a struggle because you have a great number of options. Here are a few healthy snacks which you can use when you need a quick pick me up.
For anybody who is not hypersensitive to nuts, try eating some almonds! Almonds are often considered a super food since they’re packed full of ingredients that help boost our vitality while keeping us healthy. Various vitamins and minerals are found in these wonderful nuts. They do, however, have tryptophan-the same enzyme that renders you tired after eating turkey. However, you may not need a nap after eating and enjoying almonds. Alternatively, these nuts help to reduce stress and provide a calming feeling throughout your body. Almonds frequently provide a general increased feeling of well-being.
A large variety of easy health snacks is easily available. When you make the determination to be healthy, it’s easy to find what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to fluffy chocolate pancake recipe. You can cook fluffy chocolate pancake using 10 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to make Fluffy chocolate pancake:
- Prepare INGREDIENTS for 18cm Pancake
- Prepare 80 g Egg Whites (about 2 Eggs)
- Take 30 g Sugar
- Get 40 g Egg Yolks (about 2 Eggs)
- Provide 2 g Vanilla Essence
- Use 55 g Flour
- You need 10 g Cocoa Powder
- Use 8 g Baking Powder
- Prepare 48 g Vegetable Oil
- Take 60 g Milk
Instructions to make Fluffy chocolate pancake:
- Prepare an 18cm bottom-removable round cake pan and cover the inside with parchment paper (If you don't have parchment paper, you can use regular paper).
- Whisk together the flour, cocoa powder and baking powder and sift. Set aside until use.
- Beat the egg yolk in a medium mixing bowl. Add the vanilla essence and milk and whisk well.
- With an electric mixer fitted with a wire whip, beat the egg whites on high speed in a large mixing bowl. Add the sugar gradually and whip until the mixture is fluffy and stiff. Change the mixer speed to medium and keep mixing for 1 min (to equalize the size of bubbles). Move to a large mixing bowl.
- Pour the egg yolk mixture into the whipped egg whites (meringue) and mix with a spatula until half-mixed.
- Add the flour mixture to the wet mixture and mix with a spatula until you can't see the flour any more.
- Add the vegetable oil to the mixture and mix well.
- Heat a large skillet at low temperature and coat with butter. Place the sponge cake pan upside down into the skillet. Pour the mixture into the mold and cover the mold with a lid. Cook for 35 min or until bubbles appear on the surface.
- Remove the cake pan and parchment paper. Flip the pancake with a spatula to cook the other side.
- Serve with whipped cream, fruits, chocolate sauce etc…
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