Mix your regular pancake batter, stir in chocolate morsels and toasted sliced almonds, spoon into a takoyaki pan and cook. These chocolate almond pancake balls can be served for breakfast, as a snack or dessert.
It wasn’t my intention to make the stack of pancake balls look like a mini Christmas tree. I didn’t even notice that a slice of almond landed on the topmost ball in that position making it look like a Christmas tree topping. I was just aiming for height (a food photography technique I’m still trying to be better at) and that was what happened.
But, as the photos turned out, I realized what a perfect Christmas brunch dish these pancake balls would be. And the best thing is, if you’re feeding a crowd (if that’s advisable at all in 2021), you can cook a huge batch of pancake balls days in advance, cool and freeze them, and thaw and reheat them in the oven before serving.
Chocolate Almond Pancake Balls
- Takoyaki pan
- 1 recipe pancake batter (the link goes to my pancakes from scratch recipe)
- ⅓ cup dark chocolate morsels you may use more
- ⅓ cup toasted sliced almonds you may use more
- oil to grease the pan
- Add the chocolate morsels and almonds to the pancake batter and stir until evenly distributed.
- Lightly spray or brush the holes of a takoyaki pan with oil then set the pan on the stove over medium-low heat.
- Using a tablespoon, fill the holes with the pancake-chocolate-almond mixture almost to the brim.
- Cook for a minute or so until the bottoms and sides are firm.
- Flip the pancake balls over and cook for another minute.
- Invert the cooked pancake balls on a plate and repeat the process until all the batter has been used up.
- Serve the pancake balls while hot.
- If serving as dessert, optionally drizzle with chocolate syrup and sprinkle with more toasted sliced almonds.