Wednesday, July 7, 2010
Chocolate pancakes for breakfast? It is actually a lot healthier than you think. cocoa is loaded with flavonoids & antioxidants! Serve with maple syrup and fresh raspberries & blueberries for a wonderful and scrumptious start to your day :)
2 cups all-purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 Tablespoons sugar
2 large eggs
3 cups buttermilk
4 Tablespoons unsalted butter, melted and cooled
1/2 cup chocolate chips
1. In large bowl, sift or stir together the flour, cocoa powder, baking powder, baking soda, salt and sugar.
2. In a medium bowl, whisk together the two large eggs, buttermilk and melted butter.
3. Pour the wet ingredients into the dry ingredients.
4. Mix the batter together, until just combined. Batter will have small lumps. Do not over mix or the pancakes will be tough.
5. Let the batter sit for 2 to 5 minutes.
6. Lightly grease a griddle or heavy skillet with oil or melted butter. Heat until hot on medium to medium-low heat. Sprinkle a few drops of water on the pan, if they sizzle, the pan is ready for the pancakes.
7. Scoop ½ cup of batter onto heated pan.
8. Cook until the surface of the pancake is covered with tiny bubbles (2 to 4 minutes), then immediately flip the cakes; cook approximately 1 - 3 more minutes. Do not push down on the pancakes with the spatula; this will take away the fluffiness and make the pancakes hard.
9. Serve immediately with room temperature butter and warm maple syrup.
This recipe easily can be cut in half