First let me start off by saying these pancakes are uber delicious, ya that’s totally a word- look it up! Well I made these for my girls’ as a midweek surprise and the one who ended up surprised was me. Why? Because I TOTALLY SUCK at making pancakes, I try trust me I do, but they never seem to come together like the picture I have in my mind, the pancakes are not fluffy, nor are they light. I have watched Alton many times, I also watched Ina, Martha and even Bobby throwdown pancakes– nothing. I listen, take their advice, plan and prepare myself for victory only to have pancake misery.
While plating these for my girls’ they quickly poured their juice, sat down and waited for their plates. I set their plates down, walked away not sure of what to expect. “Mommy these are sooo good,” Oh I love my kids, really. At that moment I made a little promise to myself, pancakes will not take me down, I will conquer them. Be patient with me while I try different recipes to perfect my pancake making abilities. Hey we can learn together, shall we? Well given their poor appearance these chocolate pancakes, studded with chocolate chips and pecans were divine. Adjust your heat as needed, for they will brown quickly- I turned for a second to get some plates and had to toss two. Enjoy these pancakes on the weekend or for a special weekday treat. This is the second recipe from my green binder, so far so good. Have a great day! Love Sweetlife
Everyday Food magazine
1 cup all-purpose flour (spooned and leveled)
1/3 cup granulated sugar
1/3 cup dutch-process cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1 cup milk
1 large egg
4 tbsp unsalted butter, melted
1 tsp vanilla extract
1/2 cup mini chocolate chips
1/4 cup chopped pecans
4 tbsp vegetable oil
confectioners’ sugar (optional)
hot fudge sauce (optional)
1. Preheat oven to 225degrees. In a large mixing bowl, whisk together flour, granulated sugar, cocoa, baking powder, and salt. In another bowl bowl, whisk together milk, egg, melted butter, and vanilla; pour over flour mixture, whisking to combine. Fold in chocolate chips and pecans; let batter stand until slightly thickened. 5 to 10 minutes.
2. In a large non-stick skillet, heat 1 tbsp oil over medium heat until a water droplet sizzles; swirl to coat bottom of pan with oil. Reduce heat to medium- low. Spoon four small mounds (1 heaping tablespoon each) of batter into skillet. Cook until bubbles appear in center, 3 to 4 minutes. With a thin spatula, flip pancakes; continue cooking until set, 3 to 4 minutes more.
3. Transfer to a baking sheet; cover loosley with foil; place in oven to keep warm. Repeat with remaining oil and batter in three more batches (adjust heat as necessary to avoid overbrowning).
4. Stack 4 pancakes on each plate, sprinkling each layer with confectioners’ sugar, if desired. Serve immediately.