Mini Pancake Skewers With Chocolate Dip

I’ve perfected Mini Pancake Skewers with Chocolate Dip, a fun modern American twist on European crêpes that sneaks in nutritious black beans for a healthier spin. I mix 1 cup flour, 1 teaspoon baking powder, 2 tablespoons sugar, 1 egg, and 3/4 cup milk, then fold in mashed black beans for texture. After cooking mini pancakes until golden and dipping them in melted chocolate made from 1 cup chopped chocolate and 1/2 cup cream, I skewer them up. You’ll find great tips and variations just ahead to make it your own.

History

SAVE IT

Mini Pancake Skewers with Chocolate Dip likely originated in modern American cuisine as a playful twist on traditional pancakes, drawing from European influences like Dutch or French crêpes that have been adapted for fun, portable eating.

Culturally, it reflects a blend of comfort food and creative presentation, often seen in contemporary breakfast or dessert trends that emphasize indulgence and social sharing.

Regional variations include using maple syrup in the U.S. for a sweet-savory balance, or incorporating Nutella in Europe for a richer chocolate flavor, signifying local ingredient preferences and culinary innovation.

These skewers are commonly served at casual brunches, children’s parties, or festive occasions, symbolizing joy and togetherness in everyday celebrations.

Ingredients

SAVE IT

• Flour – oh, you know, the trusty base that makes everything hold together, like that friend who always shows up to fix your recipe disasters; I’d say start with 1 cup of all-purpose flour, because without it, we’re just making sad little blobs instead of those adorable mini pancakes.
• Baking powder – here’s a little secret, what if I told you this stuff is like the excitement in your batter, lifting things up when they’re feeling flat; grab about 1 teaspoon to give your pancakes that perfect puff, without turning them into puffy clouds that float away.
• Egg – now, eggs are the heart of the mix, aren’t they, binding everything with a gentle hug; you’ll need 1 large egg to keep those mini pancakes from falling apart, and let’s face it, who doesn’t love a recipe that feels a bit like magic?
• Milk – milk’s the smooth talker here, adding that creamy flow to your batter; go for 3/4 cup of your favorite kind, whether it’s dairy or plant-based, because sometimes you just need that extra moisture to avoid a dry, disappointing skewer situation.
• Sugar – a touch of sweetness to wake up your taste buds, like sneaking in a little joy on a rainy day; toss in 2 tablespoons to balance out the flavors, and hey, if you’re like me, you might wonder why we don’t just eat sugar straight, but that’d be too easy.
• 1 can (15 ounces) black beans, drained and rinsed – wait, black beans? Okay, this one’s a curveball, isn’t it, adding a surprising twist like throwing beans into a pancake party; mash them up for a sneaky nutritious boost in your batter, because who said pancakes can’t get a little adventurous and fiber-filled?
• Chocolate for the dip – ah, chocolate, the star of the show that makes everything better; you’ll want about 1 cup of chopped dark or milk chocolate to melt into that dreamy dip, and let me tell you, it’s the kind of indulgence that has you questioning why we ever bother with plain old syrup.
• Heavy cream for the dip – this is the silky sidekick that turns chocolate into pure bliss; use 1/2 cup to create a velvety dip, because nothing says ‘treat yourself’ quite like a dip that’s smooth enough to make your skewers disappear in seconds.
• A dash of vanilla extract – just a teaspoon of this fragrant wonder to elevate the whole thing, like adding a whisper of something special; it’s that subtle flavor that makes you pause and think, why didn’t I put this in everything?
• Skewers – don’t forget these little guys, the wooden or bamboo ones that turn your minis into fun, portable bites; you’ll need about 10-12 for serving, because what’s a skewer without the skewer, right, just a pile of tasty chaos waiting to happen.

Cooking Steps

SAVE IT

Let’s jump into making these Mini Pancake Skewers with Chocolate Dip, where a surprising twist like black beans sneaks in for a nutritious punch.

First, you’ll want to start with the batter, because nothing says adventure quite like mixing unexpected ingredients into your breakfast routine.

Grab 1 cup of all-purpose flour, 1 teaspoon of baking powder, 2 tablespoons of sugar, and that 1 can (15 ounces) of black beans—drained and rinsed, then mashed up for a sneaky fiber boost that might make you question why we don’t add beans to everything.

Now, for the fun part, whisk together the dry stuff—your flour, baking powder, and sugar—in a bowl, then add in 1 large egg, 3/4 cup of milk, and 1 teaspoon of vanilla extract to create that smooth batter.

Once everything’s mixed, fold in the mashed black beans for an extra layer of texture, because let’s face it, who knew pancakes could double as a health kick without losing their charm.

Heat a skillet over medium heat, drop small spoonfuls of batter to make mini pancakes, and cook until they’re golden on both sides—about 2 minutes per side, flipping with care so you don’t end up with floppy disasters.

1. While your pancakes cool a bit, melt 1 cup of chopped chocolate with 1/2 cup of heavy cream in a saucepan over low heat, stirring until it’s silky smooth for that irresistible dip.
2. Thread the mini pancakes onto skewers, maybe two or three per stick, and serve them alongside the chocolate mixture for dipping.
3. If you’re feeling fancy, add a sprinkle of something extra like fruit or nuts, because sometimes a simple recipe deserves a little playful twist to keep things interesting.

Tips and Variations

SAVE IT

If you’re sneaking black beans into these mini pancake skewers for that hidden health boost, here’s a tip: make sure to mash them really well—think smooth like a sneaky puree—so they blend seamlessly into the batter without any chunky surprises that might raise eyebrows at the breakfast table.

For variations, why not swap the black beans for chickpeas if you’re feeling adventurous, adding a nutty twist that amps up the protein while keeping things gluten-free friendly, or toss in some fresh berries before skewering for a fruity pop that makes the chocolate dip feel like a party in your mouth;

and hey, if your pancakes turn out a tad lopsided, that’s just your cue to call them “rustic” and dip away with a grin, because who said perfect has to be the goal anyway?

Tools