Giant Chocolate and Strawberry Pancakes

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Giant Chocolate and Strawberry Pancakes

Ingredients

For the Pancakes:
  • Dry Ingredients:
    • 2 cups all-purpose flour
    • 1/4 cup cocoa powder
    • 1/4 cup granulated sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
  • Wet Ingredients:
    • 2 cups buttermilk
    • 2 large eggs
    • 1/4 cup melted butter (cooled slightly)
    • 1 teaspoon vanilla extract
  • Add-Ins:
    • 1/2 cup chocolate chips (optional)
For the Strawberry Topping:
  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
For the Chocolate Sauce:
  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips
For Garnish:
  • Whipped cream
  • Fresh strawberries

Instructions

  1. Prepare the Strawberry Topping:
    • In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Stir well and let sit for at least 15 minutes, until the strawberries release their juices.
  2. Make the Pancake Batter:
    • In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
    • In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
    • Pour the wet ingredients into the dry ingredients and gently stir until just combined. If desired, fold in the chocolate chips. Be careful not to overmix the batter; it’s okay if there are a few lumps.
  3. Cook the Pancakes:
    • Preheat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
    • For each pancake, pour about 1/2 cup of batter onto the skillet. Use the back of a spoon to spread the batter into a large, even circle.
    • Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Flip and cook for another 1-2 minutes, until cooked through.
    • Transfer the cooked pancakes to a warm oven while you finish cooking the remaining batter.
  4. Prepare the Chocolate Sauce:
    • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
    • Remove from heat and add the chocolate chips. Let sit for a minute, then whisk until smooth and glossy.
  5. Assemble the Pancakes:
    • Stack the pancakes on a serving plate. Spoon the strawberry topping over the pancakes, letting the juices soak in.
    • Drizzle the warm chocolate sauce over the top.
  6. Garnish and Serve:
    • Top with a dollop of whipped cream and additional fresh strawberries.
    • Serve immediately and enjoy!

Tips:

  • For extra indulgence, consider adding a scoop of vanilla ice cream on top.
  • If you prefer a less sweet version, you can reduce the amount of sugar in the pancake batter and strawberry topping.
  • Make sure not to overmix the pancake batter to keep the pancakes fluffy.