Cocoa pancakes with pecans and caramel sauce
Indulge your taste buds with our decadent Cocoa Pancakes with Pecans and Caramel Sauce. Fluffy and rich, these pancakes combine self-raising flour, cocoa powder, and a hint of vanilla, topped with crunchy pecans and drizzled with gooey caramel sauce. Perfect for a luxurious breakfast or dessert!
Cook time 20 min
Prep time 10 min
Ingredients:
2 cups self-raising flour2 tbsp dry cocoa powder
1 tsp baking powder
2 tbsp sugar
1.50 cups milk (1% fat)
2 eggs
1 tsp vanilla extract
1/2 cup pecans
Indulge in a decadent breakfast or dessert with these Cocoa Pancakes with Pecans and Caramel Sauce. This recipe combines rich cocoa, crunchy pecans, and a luscious caramel sauce to create a heavenly treat. Perfect for any chocolate lover, these pancakes are sure to become a favorite in your household.
Instructions:
- In a large mixing bowl, whisk together the self-raising flour, dry cocoa powder, baking powder, and sugar until well combined.
- In a separate bowl, beat the eggs. Add the milk and vanilla extract to the beaten eggs and mix well.
- Gradually pour the wet mixture into the dry mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold the chopped pecans into the batter, ensuring they are evenly distributed.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter or cooking spray.
- Pour or ladle about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes.
- Flip the pancake and cook for an additional 2-3 minutes, or until cooked through and lightly browned on both sides.
- Repeat with the remaining batter, greasing the skillet as needed between batches.
- Stack the pancakes on a serving plate.
- Drizzle generously with warm caramel sauce.
- Optionally, sprinkle extra chopped pecans on top for added crunch and flavor.
- Serve immediately while warm and enjoy the rich, chocolatey goodness combined with the crunch of pecans and the sweetness of caramel sauce.
Tips:
- Use Fresh Ingredients: Make sure to use fresh ingredients for the best flavor and texture. Fresh pecans and high-quality cocoa powder can make a big difference.
- Don't Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can make the pancakes tough.
- Cook on Medium Heat: Cook the pancakes on medium heat to ensure they cook evenly and don't burn. Adjust the heat as necessary.
- Warm the Caramel Sauce: Warm the caramel sauce slightly before drizzling it over the pancakes. This will help it spread more easily and make the pancakes even more decadent.
- Fold in Pecans Gently: Gently fold the chopped pecans into the batter to ensure they are evenly distributed without breaking them up too much.
- Serve Immediately: Pancakes are best served fresh off the griddle. Keep them warm in a low oven if you're making a large batch.
There you have it—delicious Cocoa Pancakes with Pecans and Caramel Sauce that will satisfy any sweet tooth. Whether you're serving these for a special breakfast or a comforting dessert, they are sure to impress. Enjoy every bite of this chocolatey creation!
Nutrition per serving
6 ServingsCalories 330kcal
Protein 12g
Carbohydrates 50g
Fiber 4.31g
Sugar 9g
Fat 11g
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