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Decadent Chocolate-Dipped Strawberry Pancake Sandwiches

chocolate-dipped strawberry pancake sandwiches - featured image
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Fluffy pancakes layered with fresh strawberries and whipped cream, dipped in rich melted chocolate for a perfect sweet breakfast treat.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 1 ½ tsp baking powder
  • 2 tbsp granulated sugar
  • ¼ tsp salt
  • 1 ¼ cups (300 ml) milk (whole milk preferred)
  • 1 large egg, room temperature
  • 3 tbsp unsalted butter, melted, plus extra for pan
  • 1 tsp vanilla extract
  • 1 pint (about 450 g) fresh strawberries, hulled and thinly sliced
  • ½ cup (120 ml) whipped cream or cream cheese spread (optional)
  • 6 oz (170 g) dark or semi-sweet chocolate chips
  • 1 tbsp coconut oil or unsalted butter

Instructions

  1. In a large bowl, whisk together flour, baking powder, sugar, and salt until combined.
  2. In a separate bowl, whisk milk, egg, melted butter, and vanilla extract.
  3. Pour wet ingredients into dry ingredients and stir gently until just combined; a few lumps are okay.
  4. Heat a non-stick skillet or griddle over medium heat and brush lightly with melted butter or oil.
  5. Pour about ¼ cup (60 ml) batter per pancake onto the skillet. Cook until bubbles form and edges look set, about 2-3 minutes.
  6. Flip and cook another 1-2 minutes until golden and cooked through. Transfer pancakes to a cooling rack or plate and let cool slightly.
  7. Hull and slice strawberries thinly. Prepare whipped cream or cream cheese spread if using.
  8. Assemble sandwiches by spreading whipped cream or cream cheese on one pancake, layering with strawberries, and topping with another pancake.
  9. Melt chocolate chips with coconut oil or butter in a small saucepan or microwave-safe bowl, stirring frequently until smooth and glossy.
  10. Dip one side of each sandwich into the melted chocolate, letting excess drip off. Place on parchment-lined tray or rack to set. Refrigerate for 10-15 minutes for quicker setting.

Notes

Do not overmix the batter to keep pancakes tender and fluffy. Use medium heat to avoid burning. Add coconut oil or butter to chocolate for a smooth, shiny dip. If chocolate thickens too fast, gently rewarm it. Assemble sandwiches when pancakes are slightly cooled but still warm for easier handling. Frozen berries can be used if thawed and drained. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free or vegan, substitute milk, butter, egg, and chocolate accordingly.

Nutrition

Keywords: pancakes, strawberry, chocolate, breakfast, sandwich, sweet, brunch, easy recipe

Find it online: https://tessierecipes.com/decadent-chocolate-dipped-strawberry-pancake-sandwiches-easy-recipe-for-perfect-sweet-breakfast/