Downsizing a pancake recipe to serve just two people and still have it taste delicious is kind of a big deal. And while regular, buttermilk flapjacks have their merits, sometimes you just want to get a little fancy-pants in the kitchen and GET YOUR BRUNCH ON! I feel you. So, how does double dark chocolate chip pancakes with espresso whipped cream and Luxardo cherry syrup sound? #bougie That’s right.
You can also play with the whipped cream if you’re not into covfefe. I’m thinking of adding Frangelicos or Bailey’s or Godiva liqueur to it next time for funsies. The batter here is like cake and the pancakes come out SUPER fluffy, so honestly anything you’d pair with chocolate cake you can throw into this hot mix. (Mental note: red wine whipped cream…?)
Jim was actually upset when I made this for dinner last night because it meant he couldn’t have dessert. Sorry, not sorry.
We actually had something very similar to this in Disney World at the Yacht Club on our honeymoon, except they were waffles and the whipped cream had mascarpone in it! Following the very decadent breakfast, we walked on down to EPCOT and immediately fell into a heated disagreement about how to pronounce mascarpone cheese. Apparently I add a little Italian flair. MAZ-car-PO-Nay.
Breakfast timing logistics can get difficult. I recommend frying your bacon, making your espresso whipped cream, and setting the table with syrup/toppings/cherries/more chocolate BEFORE you fry your pancakes. Whipped cream will immediately melt when placed on top of your pancakes, and I will insist–no, DEMAND–that you eat them immediately after they scoot out of the skillet.
Also, you can use any fruit topping you want. I’m obsessed with Luxardo cherries because they are unlike any maraschino cherry in this world (and you’ll know why when you drop $20 for a tiny jar of them) but I’ve also enjoyed Woodford Reserve bourbon soaked cherries and my friend Lauren makes amazing homemade brandied cherries, and I’d have no problem dressing up my pancakes with them. Bottom line is: feel free to cherry pick this recipe. You do you. Brunch your way.
Ingredients – Makes 4 pancakes, about 5″ in diameter
Fancy-Pants Double Chocolate Chip Pancakes for Two
Ingredients
1/2 cup flour
2 tbsp Dutch processed cocoa powder
3 tbsp sugar
1 tsp baking powder
2 tbsp mini semi-sweet chocolate chips
Pinch of salt
1/3 cup whole milk
1 tbsp vegetable oil
1 egg
1 tbsp of butter or nonstick spray, for frying
Espresso whipped cream: Whip 1/2 cup of cold heavy whipping cream on medium speed with a hand mixer using the whisk attachment. When stiff, add 1-2 tbsp of powdered sugar, 1 tbsp of sour cream, and continue whipping, adjusting for your preference. You may also add any of the following:
1/2 tsp instant espresso powder OR
1 tsp coffee-flavored liqueur OR
1/2 tsp cocoa powder OR
1/2 tsp vanilla extract OR
ALL OF THE ABOVE YASSSSS
Process
Whisk together the dry ingredients in a medium-sized bowl. Add in the wet ingredients and stir until just combined.
Heat a large skillet on medium flame. Once hot, add butter and spread around to coat the surface. Pour in pancake batter, one cake at a time. My skillet fits four pancakes, but accommodate your pan and don’t crowd the pancakes!
This recipe is enough to make four pancakes, two for each person.
Once the pancakes start to form air bubbles on top and a “skin” forms on their surface, flip them. It’s about 2 minutes on each side. Add more butter after the flip if the pan looks like it could use it.
Remove from heat and serve immediately. Top with whipped cream flavored to your liking, Luxardo cherries and their syrup, chocolate shavings, sifted powdered sugar, chocolate chips, or butter and maple syrup.
Pro tip: use a potato peeler, lemon zester, or cheese grater on a bar of chocolate. That’ll give you nice curls or shavings.