【簡単スイーツ】チョコ入りパンケーキ（失敗編Part2）
【簡単スイーツ】チョコ入りパンケーキ（失敗編Part2） is a medium Japanese recipe that serves 2. 300 calories per serving. Recipe by まりとかずのごほうびスイーツ on YouTube.
Prep: 10 min | Cook: 6 min | Total: 21 min
Cost: $13.20 total, $6.60 per serving
Ingredients
- 1 Egg (large, at room temperature)
- 120 ml Milk (whole or 2% milk)
- 150 g Hot Cake Mix (Japanese style pancake mix, pre‑sifted)
- 1 tablespoon Cocoa Powder (unsweetened, Dutch‑process preferred)
- 30 g Semi‑Sweet Chocolate Bar (cut into 2‑3 pieces, room temperature)
- 10 g Unsalted Butter (for greasing the skillet, softened)
Instructions
Prepare Ingredients
Gather all ingredients, measure the milk, hot‑cake mix, cocoa powder, and cut the chocolate bar into bite‑size pieces. Separate the egg and let it sit at room temperature for a few minutes.
Time: PT2M
Make the Batter
In the mixing bowl, whisk the egg, then add the milk, hot‑cake mix, and cocoa powder. Stir until just combined; a few lumps are okay. Do not over‑mix.
Time: PT3M
Heat the Skillet
Place the small non‑stick skillet over medium heat and add the butter, swirling to coat the surface. Heat for about 2 minutes until the butter sizzles but does not brown.
Time: PT2M
Temperature: Medium heat (≈350°F)
Pour Batter
Pour half of the batter into the hot skillet, spreading it gently with the spatula to form a round pancake about 1‑2 cm thick.
Time: PT1M
Temperature: Medium heat (≈350°F)
Add Chocolate
Place the chocolate pieces in the center of the batter while it is still liquid. Let the batter spread a little to create a small well around the chocolate.
Time: PT30S
Temperature: Medium heat (≈350°F)
Cover Chocolate
Using the spatula, gently lift the edges of the batter and fold them over the chocolate, sealing it inside the pancake.
Time: PT30S
Temperature: Medium heat (≈350°F)
Flip the Pancake
When the surface shows bubbles and the edges look set (about 2‑3 minutes), slide the spatula under the pancake and flip it confidently.
Time: PT30S
Temperature: Medium heat (≈350°F)
Cook Second Side
Cook the flipped pancake for another 2 minutes until golden brown and the chocolate is melted inside.
Time: PT2M
Temperature: Medium heat (≈350°F)
Serve
Slide the pancake onto a serving plate, optionally dust with powdered sugar or drizzle with syrup. Serve warm.
Time: PT30S
Nutrition Facts
- Calories
- 300
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Egg, Milk, Wheat, Soy (in mix)
Ingredient Substitutions
- Instead of Egg: Egg white (2 tbsp), Flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Milk: Almond milk, Soy milk
- Instead of Hot Cake Mix: All‑purpose flour + baking powder + sugar
- Instead of Cocoa Powder: Chocolate melted into batter
- Instead of Semi‑Sweet Chocolate Bar: Dark chocolate, Milk chocolate
- Instead of Unsalted Butter: Vegetable oil, Margarine
Equipment Needed
- Mixing Bowl
- Whisk or Fork
- Measuring Cup
- Measuring Spoons
- Small Non‑Stick Skillet (6‑8 inch)
- Spatula (wide, flat)
- Kitchen Towel or Silicone Mat (optional)
- Plate for serving
- Timer (optional)
Critical Steps — Do Not Skip
- Flipping the pancake without breaking it
- Ensuring the skillet is the right size to keep the pancake manageable
- Covering the chocolate completely with batter to prevent leakage
Chef Tips from the Video
- A small 6‑inch skillet makes flipping much easier for stuffed pancakes.
- Let the batter rest for 5 minutes after mixing for a fluffier texture.
- If you prefer a richer chocolate flavor, melt the chocolate and swirl it into the batter before cooking.
Troubleshooting
Pancake is too thick and doesn’t flip easily
Use a smaller skillet or add a little more milk to thin the batter.
Chocolate leaks out during cooking
Make sure the chocolate is fully surrounded by batter before flipping; press the edges gently to seal.
Pancake sticks to the pan
Ensure the pan is well‑greased and pre‑heated; use a non‑stick skillet or add a bit more butter.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in a skillet or microwave.
Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month; thaw in refrigerator before reheating.
Room temperature: Best eaten fresh; can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Prepare the batter up to step 3 and keep it covered in the refrigerator for up to 30 minutes.
- Chocolate pieces can be pre‑cut and stored in a sealed bag.
Frequently Asked Questions
What is the cultural significance and history of chocolate‑stuffed pancakes in Japanese sweets cuisine?
While traditional Japanese pancakes (hotcakes) are plain or served with fruit, modern home‑cooking trends have embraced Western flavors like chocolate. Adding a chocolate core reflects the fusion of Japanese comfort food with popular Western desserts, especially among younger generations who enjoy sweet, indulgent treats.
What are the traditional regional variations of Japanese pancakes (hotcakes) in Japan?
In Kansai, "okonomiyaki" is a savory pancake, while in Hokkaido, fluffy "soufflé pancakes" are popular. The sweet hotcake version, often served with syrup and butter, is common nationwide and has been adapted with fillings such as matcha, red bean, or chocolate, like in this recipe.
How is a chocolate‑stuffed pancake traditionally served in Japan?
Typically, the pancake is plated whole, dusted with powdered sugar, and drizzled with maple syrup or honey. Some cafés also serve it with a scoop of vanilla ice cream to balance the rich chocolate interior.
What occasions or celebrations is a chocolate‑stuffed pancake associated with in Japanese culture?
Pancakes are popular for weekend brunches, school festivals, and casual gatherings. Adding chocolate makes it a special treat for birthdays, Valentine’s Day, or simply a sweet indulgence after a long week.
How does this chocolate‑stuffed pancake fit into the broader Japanese dessert tradition?
It exemplifies the Japanese love for soft, airy textures and the incorporation of Western ingredients. The dish bridges classic Japanese hotcakes with the global popularity of chocolate, creating a hybrid dessert that feels both familiar and novel.
What are the authentic traditional ingredients for Japanese hotcakes versus acceptable substitutes?
Traditional hotcakes use a pre‑made hot‑cake mix, eggs, milk, and sometimes a touch of melted butter. Substitutes include making the batter from scratch with flour, baking powder, sugar, and a pinch of salt, while dairy‑free milks can replace regular milk for a vegan version.
What other Japanese dishes pair well with a chocolate‑stuffed pancake?
Serve alongside a light miso soup for contrast, or pair with fresh seasonal fruit like strawberries and kiwi. A side of matcha‑flavored whipped cream also complements the chocolate richness.
What makes this chocolate‑stuffed pancake special or unique in Japanese cuisine?
The surprise molten chocolate center adds an interactive element not typical of classic Japanese pancakes, turning a simple breakfast item into a dessert‑like experience that delights both eyes and palate.
How has the chocolate‑stuffed pancake evolved over time in Japanese home cooking?
Originally, Japanese pancakes were plain, but the rise of social media and café culture introduced creative fillings. Chocolate, matcha, and custard fillings have become common, with home cooks experimenting with techniques like the one shown in this video to achieve a perfect melt‑inside effect.
What are common misconceptions about making chocolate‑stuffed pancakes at home?
Many think you need a large pan or special tools, but a small skillet and a wide spatula are sufficient. Another myth is that the chocolate will leak; proper sealing with the batter prevents this.
What are the most common mistakes to avoid when making this chocolate‑stuffed pancake?
Over‑mixing the batter, using a pan that’s too large, flipping before the surface sets, and not fully covering the chocolate are typical errors. Following the timing and temperature guidelines in the recipe helps avoid these pitfalls.
Why does this recipe use a small non‑stick skillet instead of a larger pan for flipping?
A smaller pan keeps the pancake thin enough to flip easily and ensures the chocolate stays centered. A larger pan makes the pancake too bulky, increasing the risk of breakage during the flip, as demonstrated in the video.
Can I make the chocolate‑stuffed pancake ahead of time and how should I store it?
Yes, you can prepare the batter up to step 3 and refrigerate for up to 30 minutes. Cooked pancakes can be stored in an airtight container in the refrigerator for 2 days and reheated in a skillet or microwave before serving.
What does the YouTube channel Marito Kazu no Gohoubi Sweets specialize in?
The YouTube channel Marito Kazu no Gohoubi Sweets focuses on Japanese home‑style sweets, offering step‑by‑step tutorials for cakes, pancakes, and creative dessert variations, often incorporating viewer feedback and challenges.
How does the YouTube channel Marito Kazu no Gohoubi Sweets' approach to Japanese dessert cooking differ from other Japanese cooking channels?
Marito Kazu no Gohoubi Sweets emphasizes trial‑and‑error learning, openly sharing failures and revisions, which creates a relatable, experimental vibe. Unlike more polished channels, this creator invites audience suggestions and documents the improvement process in real time.
Last updated: September 6, 2026
