Let me clarify why I went for Devil’s food pancakes instead of the original recipe, Devil’s food cake: I am lazy. National Devil’s Food Cake Day is on May 19 and that served as an inspiration but I am not the kind of cook who’ll make a cake. When it comes to sweet treats, I draw the line at pancakes and quick breads. If I want a cake, I know where to buy one.
What is Devil’s Food Cake and Why Should You Recreate it in a Pancake Recipe?
If I were ever to make a cake, I’d choose this one: soft, dense, moist, airy, rich… The most important part is that it is filled with chocolate. In layers. Well, it is pretty much a chocolate cake with more chocolate than standard chocolate cake. Get it? Me neither. Never mind. Just kidding.
Traditional Devil’s food cakes are made with unsweetened baking chocolate instead of unsweetened cocoa powder. However, cocoa powder is preferred in modern varieties because it gives a more intense chocolate flavor. Some recipes call for coffee to additionally enhance this chocolaty taste (Are those double chocolate pancakes cooking?)
Devil's food cake recipes also make use baking soda which makes the cake darker in color. In addition, this cake contains fewer eggs than other types of chocolate cakes and often comes covered in a rich chocolate frosting.
Devil’s food cake is intended to be a counterpart to the light yellow-and-white vanilla Angel food cake which is made with stiffly beaten egg whites and no dairy. These two cakes may be combined in one marbled cake! Another variety of this cake is the red velvet cake, also known as red devil’s food cake, which makes use of red food coloring and is often eaten at Christmas or Valentine’s Day. Have you ever eaten red velvet pancakes? They make a great, quick and easy special occasion breakfast option.
Of all these varieties, the classic Devil’s food cake is my favorite precisely because of the use of dark chocolate. This ingredient is a powerful antioxidant which fights harmful free radicals and protects your body from diseases. In addition, it boosts your energy levels, cognitive functions, and mood. Is this a great excuse to eat pancakes for breakfast or what?
Devil’s Food Pancake Recipe
The Devil’s Food pancake recipe is every chocoholic’s dream come true! As you might have concluded, it is double chocolate (it calls for cocoa powder and dark chocolate chips), but it also has all the other ingredients characteristic for the cake – baking soda to obtain the dark mahogany color and brewed coffee to intensify the taste.
Ingredients:
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1⁄2 teaspoon salt
1⁄2 cup unsweetened cocoa powder
1 cup mini chocolate chip
1⁄2 cup freshly brewed coffee
1⁄2 cup milk
2 large eggs
1⁄2 cup melted butter
1 teaspoon vanilla extract
Preparation:
Combine the flour, sugar, baking soda, baking powder, and salt in a large bowl.
In a smaller bowl, combine the cocoa powder, milk, brewed coffee, eggs, butter, and vanilla. Mix until well combined, then add them to the dry ingredient. Stir until well incorporated. Finally, stir in the chocolate chips.
Heat a lightly greased frying pan over medium heat. Pour about 1/4 cup of batter per pancake and cook for about 2-3 minutes. Flip and cook the opposite side for two more minutes.
Topping for Your Devil’s Food Pancake Recipe
Now, you can top your flapjacks with whipped cream, but why not make a suitable match for such a delectable pancake recipe? Cover them with the original Devil’s food cake frosting. A fudgy one.
4 oz. chopped unsweetened chocolate
1/2 cup milk
1/2 cup butter
3-3/4 cups confectioners' sugar
2 teaspoons vanilla extract
Heat a small heavy-bottom saucepan over medium-low heat and melt the butter & chocolate. Remove from heat and let cool for about 5-6 minutes. In a larger bowl, beat together milk, sugar, and vanilla until smooth. Carefully add the chocolate mixture, beating constantly until airy and fluffy. Spread between the pancakes and on top of the stack.
Happy eating!