I used to make chocolate pancakes by mixing cocoa powder in with my dry ingredients, but one morning when I opened the refrigerator and saw a quart of chocolate milk a lightbulb went on above my head. Now I just substitute chocolate milk for regular milk in my basic pancake recipe and throw in some chocolate chips for good measure. The chips melt and moisten the pancakes, so no syrup is necessary.
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 1/2 cups chocolate milk
- 1 large egg
- 2 tablespoons unsalted butter, melted and cooled
- 3/4 cup semisweet chocolate chips
- Nonstick cooking spray
Stir together the flour, baking powder, salt and sugar in a large mixing bowl.
Measure the chocolate milk into a large glass measuring cup. Crack the egg into the cup and beat lightly with a fork to break up the egg. Stir in the cooled melted butter.
Pour the liquid ingredients into the mixing bowl and stir with a wooden spoon until the dry ingredients are moistened. Don’t worry if there are some small lumps. Stir in the chocolate chips.
Spray the surface of a griddle or a large skillet with cooking spray. Heat it over medium-high heat. Test the griddle or skillet after a couple of minutes by drizzling a few drops of water onto the cooking surface. If the drops sizzle and evaporate, the surface is hot enough.
For each pancake, spoon or ladle about 1/4 cup batter onto the surface and cook until the top begins to bubble, 2 to 3 minutes. Check occasionally to make sure the pancakes aren't cooking too quickly, and adjust the heat if necessary. Flip each pancake and cook it until it is golden on the second side, an additional minute or two. Serve the pancakes immediately or keep them warm in a preheated 200 degrees F oven on a platter loosely covered with aluminum foil. Repeat with the remaining batter, removing the pan from the heat and spraying the cooking surface with more cooking spray before beginning each new batch.
Excerpted from Mom's Big Book of Baking, by Lauren Chattman. Copyright 2001, used by permission from The Harvard Common Press.
Recipe reprinted by permission of Harvard Common Press. All rights reserved.
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