Chocolate Chocolate Chip Pancakes
Pancakes are so fantastic. Sometimes they even make a fantastic dinner. I don’t think I would have these for dinner though. These are a real treat. Sadly I am the only person I know who enjoys Chocolate Pancakes. Whenever I go to IHOP this is generally what I get. Why should I have to go there to enjoy them though? Can’t I just make them at home? Yep.
- 1 1/2 cups Flour
- 2 tablespoons Sugar
- 1 tablespoon Fry’s Cocoa Powder
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- 1 1/2 cups Milk
- 1 Egg, beaten
- 2 tablespoons Vegetable Oil
- 1 tablespoon Pure Vanilla Extract
- 1/2 cup Chocolate Chips
- Butter, for your pan
- Heat your pan or skillet to just below medium heat, or 380 degrees. Let butter melt evenly on pan.
- Sift and then stir together all dry ingredients
- In a smaller bowl, whisk Egg, Oil, and Vanilla together. Add Milk and mix again.
- Pour wet ingredients into the flour mixture and mix together till just thoroughly incorporated.
- Mix in your Chocolate Chips and scoop a 1/3 cup of batter into the hot pan.
- When edges of each pancake are nearly cooked, and bubbles stop breaking through the center of you pancake it is ready to be flipped.
- Cook for an additional minute on the other side and serve right away, or place in moderate oven till finished cooking the batch.
- Makes about fourteen 4” pancakes.
- Make sure that your chips are evenly spaced out in your pancake or the dough in between them will not cook thoroughly.
- When the bubbles stop filling in after they pop in the center of your pancake they’re ready to be flipped.
- These pancakes are very sweet and filling, I didn’t need syrup at all.
- Because of the Cocoa Powder in the batter, these guys look like the burn very quickly, but they are really just darker in colour. Don’t flip them too soon or they will be raw in the middle.
- If your pancakes are burning on the outside before they cook through, try turning down the heat.