Double Chocolate Pancakes

with strawberry compote and maple syrup

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy, Tree Nuts

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

All our chocoholics out there – this one’s for you. These pancakes are rich in complex flavor and get their name from the use of both cocoa powder and chocolate chips. The real surprise is in the dressing – an orange zest- and pistachio-infused cream cheese and an orange zest strawberry compote. There’s also caramel sauce and maple syrup so you can pick your poison or just use them all! Tip: use your biggest non-stick pan to shorten the cooking time.

In Your Box (serves 2)

  • 8 oz. Frozen Whole Strawberries
  • Info
    ½ oz. Pistachios
  • 1 Navel Orange
  • 1 Tbsp. Powdered Sugar
  • Info
    2 cups Pancake Mix
  • 3 Tbsp. Cocoa Powder
  • Info
    2 oz. Chocolate Chips
  • 1.92 fl. oz. Pure Maple Syrup

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    1097
  • Carbohydrates
    206g
  • Fat
    30g
  • Protein
    30g
  • Sodium
    2184mg

Recipe Steps

You Will Need

  • 2 Mixing Bowls
  • 1 Small Pot
  • 1 Medium Non-Stick Pan
  • 1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Quarter strawberries (but do not drain.) Chop pistachios into small pieces with a knife or crush with the bottom of a heavy pan. Halve and juice orange.

  • 2

    Make the Strawberry Compote

    In a small pot, bring orange juice to a boil over high heat. Reduce to simmer and cook for 2 minutes, or until slightly thickened. Add quartered strawberries and their juices. As they begin to break down and soften, they will release more of their juices. Continue simmering until this liquid is thick and syrupy but strawberries are still whole, 2-5 more minutes.

  • 3

    Make the Pancake Batter

    In a mixing bowl, whisk together pancake mix, 1 tsp. powdered sugar, and cocoa powder. Add 1½ cups water and stir to combine, but do not overmix - a few stray lumps of flour are okay. Overmixing batter causes gluten to develop, making pancakes chewy instead of light and fluffy.

  • 4

    Start the Pancakes

    Heat a medium non-stick pan over medium heat. A dry non-stick pan is ideal for getting even color on pancakes. Using a ½ cup measure, add batter to pan. While first side is cooking, scatter a small handful of chocolate chips into wet batter.

  • 5

    Finish the Pancakes

    After 1-2 minutes, flip and cook second side for another 1-2 minutes. Repeat process, making six pancakes total.

  • 6

    Plate the Dish

    Serve a stack of pancakes on a plate. Top with strawberry compote and pistachios. Garnish with maple syrup and remaining powdered sugar.

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