You’ve heard that story of this food and that food got together and had a baby . . . well in this case, they named it Marble Pancakes. Who doesn’t love marble cake? And who doesn’t love pancakes? I imagine if you don’t like either, you found this entry by accident. But if you found this entry on purpose, welcome to Willy Wonka’s greatest mistake: the absence of the infamous marble cake. Though, would it be so infamous if someone had skinified it? Perhaps in that case, it would simply be famous.
Basically, I like anything with chocolate.
You know this. If you want to make me mad, find me hungry and wave a Snickers Bar in front of my face. I love everything chocolate. Chocolate with caramel, chocolate with peanut butter, chocolate with vanilla swirl. That’s basically what marble cake is to me. Just a whirlwind of the most basic and delicious flavors known to mankind. When I first tried out these pancakes, I was being somewhat of a pessimist. “There’s no way this is going to taste as good as marble cake, J. Just throw in the towel, give up already, surrender, wave that white oven mitt like a flag, put the spatula down, step away from the stove.” But then, something really incredible happened. These pancakes, oozing with chocolate crumble, appeared to be . . . marbleizing. And I suddenly felt like those guys in Cool Runnings. What do marble pancakes and Jamaican bobsledders have in common? They do exist! Anyway, these marble pancakes have become one of my absolute favorite recipes. I make them on holidays and non-holidays. I bring them up during small talk. Sometimes, I lie in bed at night and go over the ingredients sitting in my pantry, wondering if I have what it takes (lol – get it?).
- 1/3 cup all-purpose flour (134 calories)
- 1 tablespoon Truvia
- 1 teaspoon baking powder (2 calories)
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup unsweetened almond milk or coconut milk, soured with a little less than 1 teaspoon lemon juice (7.5 calories - 11.25 calories)
- 1 tablespoon liquid egg-whites (8 calories)
- 1 tablespoon I Can’t Believe It’s Not Butter, “Lite," melted (40 calories – or substitute with preferred butter)
- 1/4 teaspoon pure vanilla extract (3 calories)
- Chocolate Marble Ingredients:
- 1/2 tablespoon Hershey's Special Dark unsweetened cocoa powder (5 calories - may substitute with regular unsweetened cocoa powder)
- 1/2 tablespoon I Can’t Believe It’s Not Butter, “Lite” – melted (20 calories – or substitute with preferred butter)
- 1 teaspoon Truvia.
- Optional: syrup, such as Joseph's all natural syrup (only 35 calories per 1/4 cup)
- In a small bowl, sour almond milk or coconut milk with lemon juice.
- In a medium-sized bowl, mix together all dry ingredients excluding "chocolate marble" ingredients.
- In a third bowl, mix together half of your melted butter, egg white, and pure vanilla extract.
- Pour soured milk into bowl of wet ingredients and mix slightly.
- Pour wet ingredients into bowl of dry ingredients and mix only until combined, allowing for clumps.
- In a fourth and final bowl, mix together the ingredients for your "chocolate marble."
- Fold "chocolate marble" mixture into your pancake batter and use a knife to pull the chocolate through the batter, careful not to over-stir and combine the ingredients too much.
- Use your remaining butter to grease a pan or use a non-stick pan and crank it on medium-high heat.
- Pour 1/3 of batter onto heated pan and allow to cook for approximately 1 minute.
- Flip once the middle of batter begins to bubble and allow to cook for an additional 45 seconds – 1 minute.
- Repeat twice.
- Top with syrup, etc.
Pancake Batter Dispenser I Blue and Gold Apron I Polka Dot Flatware I Copper Mixing Bowl I Cupcake Measuring Cups I Measuring Spoons I Flat Spatula I Vintage Whisk I Crepe Maker I Mini Pancake Pan I Oven Mitts I Nonstick Griddle I Waffle Stick Pan