Helltaker – Chocolate Pancakes Recipe

Helltaker Chocolate Pancakes

Pancakes

• 1 1/3 cups (185g) all-purpose flour
• 1/4 cup (25g) cocoa powder (I use Dutch-processed)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1/3 cup (65g) granulated sugar
• 1 cup (240 ml) whole milk
• 3 tablespoons canola or vegetable oil (or 45g melted butter)
• 1 teaspoon pure vanilla extract
• 1/2 cup (85g) chocolate chips or chunks
• Butter or oil , for cooking

Chocolate Ganache Sauce

• 140 g (5 oz.) bittersweet or semisweet chocolate
• 1/2 cup (120 ml) heavy cream

Chocolate Pancakes Recipe / Instructions

In a huge bowl, sift collectively flour, cocoa powder, baking powder, and salt (or whisk nicely with a whisk). Set apart.
In a separate medium bowl, whisk together egg and sugar until properly combined. Add milk, oil (or melted butter), and vanilla extract. Pour the moist ingredients into the dry components and stir just until mixed and moistened. Do not over mix. Mix in chocolate chips or chunks. Set batter aside and make the chocolate sauce.

Chocolate Sauce

In a medium heatproof bowl, combine chocolate and heavy cream. Microwave in 20- to 30-second increments, mixing in between, till chocolate is melted and mixture is smooth. Set aside whilst making the pancakes. I like to pour it over the pancakes while it’s warm.

Cook the Pancakes

Heat a griddle or skillet over medium heat. Coat with butter or oil. For each pancake, drop 1/4 cup of batter onto skillet. Cook 1-2 minutes, until floor of pancakes have some bubbles and the bottom appears to be done. Flip carefully and cook some other 1-2 minutes. Transfer to a plate and if you need you can cowl the plate loosely with aluminum foil to preserve warm. Coat the skillet with butter or oil before every pancake or batch of pancakes to save you sticking.

Serve straight away with chocolate sauce (rewarm sauce in the microwave for a few seconds if needed).