Sometimes, you just need a breakfast (or dessert) that’s a little extra special. That’s where my Pancakes with Chocolate and Meringue come in. This dish combines fluffy pancakes, rich chocolate, and a light, airy meringue—basically, it’s heaven on a plate.
Here’s how I make them.
Ingredients:
For the Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1/4 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Chocolate Sauce:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1 tablespoon butter
READ: 5 Delicious Pancake Recipes to Brighten Your Breakfast.
For the Meringue:
- 2 large egg whites
- 1/4 cup sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Making the Pancakes:
Prepare the Batter:
- In a large bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, I mix the buttermilk, milk, egg, melted butter, and vanilla extract until well combined.
- I pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should be slightly lumpy—that’s what makes the pancakes fluffy!
Cook the Pancakes:
- I heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake. I cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- I transfer the pancakes to a warm plate and cover them with foil to keep them warm while I make the rest.
Making the Chocolate Sauce:
Melt the Chocolate:
- In a small saucepan, I combine the chocolate chips, heavy cream, and butter.
- I heat the mixture over low heat, stirring constantly until the chocolate is fully melted and smooth.
- Once ready, I set it aside to cool slightly.
Making the Meringue:
Whip the Egg Whites:
- In a clean, dry bowl, I beat the egg whites with an electric mixer on medium speed until they become frothy.
- I add the cream of tartar and continue beating on high speed, gradually adding the sugar, one tablespoon at a time, until stiff peaks form.
- I add the vanilla extract and beat until just combined.
Assembling the Pancakes:
- Layering:
- I start by stacking a few pancakes on a serving plate.
- Drizzle the warm chocolate sauce generously over the pancakes.
- Topping with Meringue:
- Using a spoon or a piping bag, I add a generous amount of meringue on top of the chocolate-covered pancakes.
- If you have a kitchen torch, you can lightly toast the meringue for that beautiful golden finish. If not, you can place the pancakes under the broiler for just a minute, watching closely to avoid burning.
- Serve Immediately:
- These pancakes are best served right away while the chocolate is gooey and the meringue is light and fluffy.
And that’s it! These Pancakes with Chocolate and Meringue are the perfect treat when you want to make breakfast feel a little more like dessert. They’re rich, indulgent, and oh-so-satisfying. Whether it’s a weekend brunch or a special breakfast-for-dinner night, these pancakes are sure to impress. Enjoy!