Chocolate Pancakes
This recipe uses ingredients more likely to be in your pantry than my original Chocolate Buckwheat Pancakes. Subtly chocolatey, both are huge hits with my family.
Ingredients
- 1 cup flour (all-purpose, preferably unbleached)
- 1-1/2 tsp baking powder
- Pinch salt (I use kosher salt, but a small pinch of table salt will work too)
- 2 tbsp cocoa powder (unsweetened)
- 2 tbsp sugar (e.g, white, brown, cane, maple, coconut)
- 2 tbsp canola or grapeseed oil (plus more for the pan)
- 1 egg
- 1 tsp pure vanilla extract
- 1 to 1-1/4 cups milk (dairy or the unflavoured/unsweetened non-dairy milk of your choice)
How To Make This Recipe
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Stir the dry ingredients in a medium-sized bowl and set aside. Whisk the wet ingredients (yes, this incudes the sugar!) in a bowl or measuring cup until well blended. Pour into the dry ingredients and stir with a whisk until the batter is smooth. Let it sit and thicken for at least 5 minutes before making the pancakes.
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Drizzle some of the oil in a pan or on your griddle (the amount of oil will depend on whether it has a non-stick or other finish) and heat the pan over medium-high heat. When the pan is hot, add either 1/4 or 1/3 cup measures of batter, depending on the size and number of pancakes you want. You may need to reduce the heat. When bubbles are breaking through th esurface, flip the pancakes over and let cook about 30 seconds or longer, until cooked through. Stack and keep the cooked pancakes warm whie you finish making the batch.
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To serve, spread the pancakes with room temperature butter and pour maple syrup over each stack. A few berries on the side are always welcome too.