Tempting red pancakes with a soft chocolate aroma and a super tender, velvety texture, drizzled with sweet melted white chocolate sauce. Perfect as a special weekend breakfast that makes the table feel extra festive. The pretty color combo and sweet, rich flavor make it hard for anyone to resist.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams medium-protein all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 3 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 250 ml milk
- 1 tsp apple cider vinegar or lemon juice
- 1 egg
- 3 tbsp melted butter
- 1 tsp red food coloring
- 100 grams white chocolate
- 80 ml heavy cream
- 3 tbsp cream cheese for spreading (optional)
🛒 Products You Might Need
Chefman Air Fryer 8 Qt | TurboFry® 4-in-1 with 450°F Hi-Fry Option for Crispier Results | Bake, Dehydrate, Frozen | XL Nonstick Dishwasher-Safe Basket | Stainless Steel
$79.99
Ninja Air Fryer Pro, 5 Qt, 4-in-1, Grey, AF141
$81.99
Pullman Loaf Pan with Lid, 2 Pack 2.2 LB & 1 LB Dough Capacity, Non-Stick Carbon Steel Bread Pan for Sandwich Bread and Sourdough Loaves, Square Toast Mold with Baking Tools, Gift-Ready Packaging
$24.28
Vinino 2 Pack Mini Silicone Loaf Pans with Metal Reinforced Frame, 8-Cavity
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Combine the milk with the apple cider vinegar, stir briefly, and let sit for 5 minutes until slightly thickened (this serves as a buttermilk substitute).
- 2 In a separate bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well.
- 3 Add the egg, melted butter, red food coloring, and the milk mixture to the dry ingredients. Stir gently with a spatula until just combined — don't overmix, so the pancakes stay tender.
- 4 Let the batter rest for 10 minutes so the gluten can relax and the pancakes turn out softer when cooked.
- 5 Heat a nonstick pan over low heat and lightly grease it with a thin layer of butter.
- 6 Pour about 1/3 cup of batter onto the pan and cook until small bubbles appear on the surface, then flip. Cook the other side for about 1-2 minutes until cooked through evenly.
- 7 For the sauce, melt the white chocolate together with the heavy cream over low heat, stirring until smooth and glossy.
- 8 Stack the pancakes, drizzle with the warm white chocolate sauce, and add a smear of cream cheese on top if you like.
💡 Tips
• Don't overmix the batter so the pancakes don't turn out tough — just stir until the dry ingredients are no longer visible
• Use consistent low heat so the pancakes cook evenly without burning on the outside
• If you don't have apple cider vinegar, lime juice works just as well as a substitute
• Store any leftover white chocolate sauce in the fridge, and warm it up briefly before serving again
📊 Nutrition Facts / serving
350
Calories (kcal)
8 g
Protein
16 g
Fat
44 g
Carbs
💬 Comments (0)
Log In to leave a comment!
No comments yet. Be the first! 😊